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Manjū (饅頭, まんじゅう) is a traditional Japanese confection. Of the many varieties of manjū, most have an outside made from flour, rice powder, kudzu, and buckwheat, and a filling of anko (red bean paste), usually made from boiled adzuki beans and sugar. Manjū is sometimes made with other fillings such as chestnut jam. In Hawaii, one can find Okinawanmanjū that are made with a filling of purple sweet potato, butter, milk, sugar, and salt, but the most common filling is bean paste, of which the several varieties include koshian, tsubuan, and tsubushian.
Manju is a traditional Japanese flour-based pastry (instead of rice-based like mochi). It originated in China under the name mantou in Chinese, but became known as manjū when it came to Japan. In 1341, a Japanese envoy who came back from China brought back mantou with him and started to sell it as nara-manjū. This was said to be the origin of Japanese manjū. Since then, it has been eaten for nearly 700 years by Japanese people. Now it can be found in many Japanese sweet shops. Its low price is a reason that it is popular.
Varieties
Mizu manjū (水饅頭)
Usukawa manjū (薄皮饅頭)
Of the myriad varieties of manjū, some more common than others.
Matcha (green tea) manjū is one of the most common. In this case, the outside of the manjū has a green tea flavor and is colored green.
Mizu (water) manjū is traditionally eaten in the summertime and contains a flavored bean filling. The exterior of the mizu manjū is made with kuzu starch, which gives the dough a translucent, jelly-like appearance.[1]
Also, manjū can have different flavored fillings, such as orange-flavored cream.
As is the case with many Japanese foods, in some parts of Japan, one can find manjū unique to that region, such as the maple leaf-shaped momiji manjū in Hiroshima and Miyajima.
The regional variety of the Saitama prefecture is called Jumangoku manjū.
Kozhukkatta is a steamed dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti in South India.
References
^Schilling, Christine (2007). "Translator's Notes." in Kirishima, Takeru (2002). Kanna Volume 2. California: Go! Comi (Go! Media Entertainment, LLC). ISBN978-1-933617-56-5
External links
Media related to Manjū at Wikimedia Commons
Kashiwaya (Japanese)
Kashiwaya Usukawa Manju(Instagram)
March 05, 2023
manjū, other, uses, manju, this, article, expanded, with, text, translated, from, corresponding, article, japanese, october, 2012, click, show, important, translation, instructions, view, machine, translated, version, japanese, article, machine, translation, l. For other uses see Manju This article may be expanded with text translated from the corresponding article in Japanese October 2012 Click show for important translation instructions View a machine translated version of the Japanese article Machine translation like DeepL or Google Translate is a useful starting point for translations but translators must revise errors as necessary and confirm that the translation is accurate rather than simply copy pasting machine translated text into the English Wikipedia Consider adding a topic to this template there are already 3 323 articles in the main category and specifying topic will aid in categorization Do not translate text that appears unreliable or low quality If possible verify the text with references provided in the foreign language article You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation A model attribution edit summary is Content in this edit is translated from the existing Japanese Wikipedia article at ja 饅頭 see its history for attribution You should also add the template Translated ja 饅頭 to the talk page For more guidance see Wikipedia Translation This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Manju news newspapers books scholar JSTOR November 2007 Learn how and when to remove this template message Manju 饅頭 まんじゅう is a traditional Japanese confection Of the many varieties of manju most have an outside made from flour rice powder kudzu and buckwheat and a filling of anko red bean paste usually made from boiled adzuki beans and sugar Manju is sometimes made with other fillings such as chestnut jam In Hawaii one can find Okinawan manjuthat are made with a filling of purple sweet potato butter milk sugar and salt but the most common filling is bean paste of which the several varieties include koshian tsubuan and tsubushian ManjuTypeWagashiPlace of originJapanRegion or stateEast AsiaMain ingredientsFlour rice powder buckwheat red bean paste Media Manju Contents 1 History 2 Varieties 3 See also 4 References 5 External linksHistory EditManju is a traditional Japanese flour based pastry instead of rice based like mochi It originated in China under the name mantou in Chinese but became known as manju when it came to Japan In 1341 a Japanese envoy who came back from China brought back mantou with him and started to sell it as nara manju This was said to be the origin of Japanese manju Since then it has been eaten for nearly 700 years by Japanese people Now it can be found in many Japanese sweet shops Its low price is a reason that it is popular Varieties Edit Mizu manju 水饅頭 Usukawa manju 薄皮饅頭 Of the myriad varieties of manju some more common than others Matcha green tea manju is one of the most common In this case the outside of the manju has a green tea flavor and is colored green Mizu water manju is traditionally eaten in the summertime and contains a flavored bean filling The exterior of the mizu manju is made with kuzustarch which gives the dough a translucent jelly like appearance 1 Also manju can have different flavored fillings such as orange flavored cream As is the case with many Japanese foods in some parts of Japan one can find manju unique to that region such as the maple leaf shaped momiji manju in Hiroshima and Miyajima The regional variety of the Saitama prefecture is called Jumangoku manju See also EditDaifuku List of Japanese desserts and sweets Mamador Mantou 饅頭 Chinese plain steamed bun etymologically the origin of the word although in modern Chinese the term for filled buns is baozi Manti Turkic and mandu Korean filled dumplings with the names being cognate with mantou and manju Momiji Manju Nikuman Tangyuan Kozhukkatta is a steamed dumpling made from rice flour with a filling of grated coconut jaggery or chakkavaratti in South India References Edit Schilling Christine 2007 Translator s Notes in Kirishima Takeru 2002 Kanna Volume 2 California Go Comi Go Media Entertainment LLC ISBN 978 1 933617 56 5External links Edit Media related to Manju at Wikimedia Commons Kashiwaya Japanese Kashiwaya Usukawa Manju Instagram Retrieved from https en wikipedia org w index php title Manju amp oldid 1123343180, wikipedia, wiki, book, books, library,
