Sake Manju: Japanese Steamed Bun using Sake
Sake Manju was one of the representative types of “Manju (饅頭)” that I probably had never tried before, simply because I don’t like the alcohol sake very much. But today, I took the courage to buy one at a store.
Sake Manju (酒饅頭)
Sake Manju is literally a Japanese steamed bun made with sake. According to the article “饅頭” on Japanese Wikipedia, there are many variations of Sake Manju in Japan, and the shape, the taste, and the making method differ depending on the region.
Since, in Niigata and Nagano, the mainstream is the Anman-style Sake Manju, the bun itself is just like a Chinese-style steamed bun or Chukaman. Incidentally, it is said that Anpan was created by imitating the production method of Sake Manju.
The wheat flour dough of Sake Manju is usually leavened with a yeast mash of sake called “Shubo (酒母)”, and this Anman-style Sake Manju is filled with sweet Anko red bean paste mixed with sake lees.
The dough of this Sake Manju is soft and fluffy, while the Anko filling inside with a floral fragrance that comes from sake lees was unexpectedly easy to eat and quite delicious!
Lastly, for people who want to know the specific ingredients of this Sake Manju, here is the list.
Based on that, the Wagashi Sake Manju is made mainly with Koshi-An (sugar, Azuki red beans, fermented flavoring, powdered sake lees, Kanten agar), wheat flour, sugar, fermented flavoring, margarine, dextrose, baker’s yeast, white Koshi-An, powdered oil, and salt.