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Gunma Prefecture

Tansan manju

Tansan manju
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  • Image Source: Connect Hearts Maebashi Taste, Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters

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Main lore areas

All over the prefecture

Main ingredients used

wheat flour

History/origin/related events

Gunma is an area of rich mountain ranges, so rich that 100 mountains have been selected as "Gunma Hyakumeizan" (Gunma's 100 Famous Mountains). The soil is often composed of volcanic ash and other volcanic eruptions, making it well drained and suitable for crop production. In addition, the long hours of sunlight in winter make it easy to grow wheat, which is used to make many local dishes. One of them is soda manju, which is made with wheat flour dough, filled with red bean paste, and steamed. Baking soda is added to the dough, giving it a sweet and slightly bitter taste. Unlike today, when a variety of delicious sweets are available, sweet foods were very scarce in the past. Under such circumstances, the sweet and tasty soda manju made with precious sugar was loved as a special treat. It is sometimes called "Fukashi manju" or "countryside manju.

Opportunities and times of eating habits

Because it is made with rare sugar, it was served as a hospitality dish for seasonal events such as Jugoya (the night of the fifteenth day of the fifth month of the lunar calendar), or as a reward for the completion of farm work, and was treasured as a special dish. It was also sometimes considered an offering to ancestors. It is also eaten as "koju-han," a snack between days of farm work.

How to eat

Soda manju is made from flour, baking soda, baking powder, and sugar to make a dough. Once the bean paste is wrapped in it and rolled up, it is then heated through in a steamer to complete the process. It is eaten throughout the prefecture, but is especially popular in Tatebayashi City and Takayama Village. Other unique types of manju are also made, such as "soba manju" in Ganraku Town and "nira manju" in Meiwa Town. In addition, manju is usually filled with red bean paste inside, but in some cases, side dishes such as takana and okara (bean curd) are added to make it look more like a side dish.

Efforts for Preservation and Succession

In addition to being made at home, in recent years, manju has been sold as handmade manju by farmers at direct sales of agricultural products in the prefecture. Maebashi City also holds workshops on making soda manju using flour produced in the city. The city of Maebashi is working to raise awareness of the product.

RECIPE

Ingredients (For 10 persons)

  • weak flour 250g
  • baking powder 1/2 tsp.
  • baking soda 8g
  • egg 1/2
  • sugar 50g
  • Water 100cc
  • [Azuki bean jam] Azuki beans 150g
  • [Azuki bean jam] Sugar 150g
  • [Azuki bean jam] Salt 1 pinch

How to cook

  • 1. Make the bean jam. Wash azuki beans, put them in a pot, add plenty of water, and heat over medium heat (do not cover with a lid). A copper pot is recommended.

  • 2. When the water comes to a boil, remove the pot from the heat and boil the azuki in a colander (called "shibu-kiri").

  • 3. Return 2 to the pot, fill with water to the brim, cover with a lid, and place over medium heat. The standard amount of water is 3 to 4 times the amount of azuki beans (450 to 600 ml). Bring to a boil and simmer, skimming off any scum along the way, until soft (10 to 30 minutes, keeping an eye on the pot). Repeat 3-4 times, adding water as needed.

  • 4. When the beans are soft enough to be crushed by hand, add the sugar in 2 or 3 batches. Cook, stirring constantly to prevent burning. When the water has evaporated (the beans should be firm enough to form a round shape), add salt.

  • 5. Make the manjuu. Sift together the flour, baking powder and baking soda.

  • 6. In a bowl, mix the eggs and sugar, add the flour mixture and water, and knead well to the consistency of earlobes (the amount of water can be adjusted).

  • 7. Roll out the dough in a bowl, cover with plastic wrap, and let rise at room temperature for 20 to 30 minutes.

  • 8. Divide the dough into 10 equal portions and roll them out. Divide the bean jam into 10 equal portions and roll them out. Dust your hands with flour, roll out the dough, wrap the sweet bean paste in the dough and roll it up.

  • 9. Place a cookie sheet cut into 5 cm squares in a steamer and place the dough rounds on the sheet. Steam the dough in the steamer for 12 to 15 minutes with the lid covered with a dish towel.

  • 10. After steaming, remove the dough from the steamer to a colander and blow dry with a fan.

Recipe Arrangements

provider : Connect Hearts Maebashi Taste, Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters

* Recipes vary depending on the region and home.

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