Language

Saitama Prefecture

Iga manju

Iga manju
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Main lore areas

Kounosu City, Kazo City, Hanyu City, Gyoda City

Main ingredients used

Manjuu, glutinous rice

History/origin/related events

Igamanju, which is said to have originated in Konosu City (formerly Kawasato-cho), is a local delicacy for special occasions that has been handed down from generation to generation in the breadbasket region of northeastern Saitama Prefecture. In the area where many farmers have grown wheat as a back crop, flour dishes such as udon and manju have developed so much that the phrase "udon for lunch in the morning with manju" was born. Iga manju, a steamed combination of manju and sekihan (red rice), has an unexpectedly sweet and sour flavor and firm texture, and once you try it, you will become addicted to it. The name "iga-manju" comes from the fact that the manju is covered with sekihan (red rice), which looks like the "iga" of a chestnut. There are various theories as to the origin of the manju, such as, "Glutinous rice was expensive, so the manju was placed inside the sekihan to increase the bulk," or "A farmer's wife steamed sekihan and manju together in a rice steamer to save time and effort, and they ended up sticking together.

Opportunities and times of eating habits

It has been made and eaten at home as a good luck charm for festivals and celebrations in spring, summer, and fall. Today, they are sold at Japanese confectionery shops in northeastern Saitama Prefecture, and each store offers unique igamanju. Today, it is not only a delicacy for special occasions, but also a local delicacy that is well-loved by local people.

How to eat

The manju is covered with sekihan (red rice) and steamed. Some simply put sekihan on top of the manju, others cover the entire manju with sekihan, and still others sprinkle sesame seeds on top of the sekihan, depending on the household or store.

Efforts for Preservation and Succession

It is sold at Japanese confectionery stores in the prefecture, and is also made at home.

RECIPE

Ingredients ((for 10 pieces) *Azuki bean paste "for about 30 pieces as an easy-to-make quantity")

  • Glutinous rice 2gou (310g)
  • Sasage 30g
  • sweet bean paste Easy to make = about 30 portions
  • Azuki beans 300g
  • Sugar 225g
  • salt A pinch
  • [Dumpling wrap] 40g per sheet
  • Flour 200g
  • Sugar 80g
  • Baking powder 7g
  • Milk 45cc
  • Water 45cc

How to cook

  • 1. Make azuki bean paste. （Wash azuki beans and boil them in plenty of water (1.5L).

  • 2. When it starts to simmer, add about 200 cc of water.

  • 3. When it boils again, discard the hot water.

  • 4. Add 1L of water and simmer until softened (about 1 hour).

  • 5. Add sugar in two parts and finally salt. Then reduce to a simmer until all the water is absorbed, keeping an eye on the pot to make sure it does not burn.

  • 6. Draw a straight line on the bottom of the pan with a wooden spoon, and when it becomes a single line, it is done.

  • 7. Transfer to a baking pan and when cooled, roll into a ball to make bean paste.

  • 8. Make the manju. Put the whiskers in boiling water and cook over medium heat for about 10 minutes. Then, remove from heat, drain off the white bean curd and cool in a separate container. When cool, soak the glutinous rice in the broth overnight. Drain off the water in a colander, and steam the white bean curd and glutinous rice together for about 30 minutes. *You can also use the "Okowa mode" of the rice cooker with the default amount of water for the whitebait and glutinous rice.

  • 9. Divide the azuki bean paste from 7 into 30g portions and roll into rounds.

  • 10. Mix flour with baking powder and shake 3 times. Add sugar water (dissolve sugar with milk and water using a whisk). Mix the dough for the dumpling wrap, but do not knead it. Then cut the dough into 30g pieces and roll them out. Roll out the dough, wrap the filling and shape into a ball.

  • 11. Place the red rice on a flat surface in a steamer, arrange the 3 ingredients on top, cover with more red rice, and steam on high heat for about 15 minutes.

  • 12. Remove from heat, remove excess sekihan and shape into a shape.

Recipe Arrangements

provider : Hometown Taste Traditions Saitama Hometown Traditions Cooking Collection

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.