Anman vs Anpan vs Dorayaki vs Manju: Japanese Sweets
“Anman (あんまん)”, “Anpan (あんパン)”, “Dorayaki (どら焼き)”, and “Manju (饅頭)” are all popular Japanese sweets, and these treats use one thing in common, which is “An (あん, 餡)”, also known as “Anko (餡子)“.
As you can guess, in the names of Anman and Anpan, the word “An (あん)” stands for Anko, which usually refers to sweet Azuki red bean paste.
The Difference: Anman vs Anpan vs Dorayaki vs Manju
Not only using sweet red bean paste or Anko in common, but Anman, Anpan, Dorayaki, and Manju are also similar in shape, so many people seem to confuse these Japanese treats.
Then, how do they differ from one another? For people who don’t know much, this article will explain the differences.
First off, Anman is a type of “Chukaman (中華まん)” or Chinese steamed bun. In its name, “Man (まん)” is the abbreviation for Manju, so the dough is very much like Manju, soft, light, and fluffy.
Typically made from wheat flour, water, sugar, yeast, and baking powder, the dough of Anman is filled with Anko sweet red bean paste and steamed.
While Anpan, Dorayaki, and Manju can be bought at supermarkets and convenience stores all year round, Anman is a food that is usually eaten only during the period from around September through the winter.
In the name of Anpan, “Pan (パン)” is the Japanese word for “bread”, and Anpan is a round roll (bun) leavened with yeast, filled with sweet red bean paste or Anko.
Anpan is usually topped with whole sesame seeds gathered together at the center, so you can easily tell it apart from other roll varieties.
Known as Doraemon’s yummy buns, Dorayaki is a type of wagashi or traditional Japanese confection consisting of Anko sandwiched in between two round pancakes.
Typically made from wheat flour, hen’s egg, sugar, mirin, water, honey, and baking soda or baking powder, the baked dough of dorayaki is light and fluffy, and somewhat moist due to the honey contained in it.
As with Dorayaki, Manju is a common type of wagashi. Typically made from wheat flour, water, brown sugar or Kokuto, and baking soda or baking powder, the dough of Manju is filled with Anko and steamed.
As I mentioned above, Manju is similar to Anman, but in general, Manju is smaller in size and often comes in a brown color. On the other hand, the dough of Anman is usually white.