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| Type | Wagashi |
|---|---|
| Course | Dessert,snack |
| Place of origin | Japan |
| Region or state | East Asia |
| Main ingredients | Flour,buckwheat,red bean paste |
Manjū (饅頭;まんじゅう) is a traditionalJapanese confection, usually a small, densebun with a sweet filling. They come in many shapes and varieties.
The standard manjū has a skin made offlour, and is filled withanko (sweetazuki bean paste). Some varieties usekudzu starch orbuckwheat flour for the skin. Other types of filling includesweet potato,chestnut jam, orcustard.
Manjū is usually steamed or baked, though fried manjū can be found in some modern restaurants. Traditional manjū are usually round, but many different shapes exist today, and some are proprietary to specific bakeries.
Manju is a traditional Japanese flour-based pastry (instead of rice-based likemochi). During theKamakura period (1185–1333), Japanese Buddhist monks who studied in theSong dynasty brought the tea culture to Japan, and the custom of eating confections with tea began in Japan.
The monks also introducedtenshin (点心,dim sum), a light meal, and the history bookTeikun ōrai (庭訓往来) mentionsudon (饂飩),manjū (饅頭), andyōkan (羊羹) astenshin (点心).
It is believed that the monkEnni introduced manjū production techniques in Hakata,Fukuoka Prefecture in 1241. Upon returning from China, he builtJoten-ji, a temple of theRinzai sect in Hakata. He then gave a manjū recipe to a teahouse owner who was always kind to him when he went ontakuhatsu (begging rounds) around Mount Aratsu, to the west of Hakata. At that time, he gave the teahouse owner a hand-written signboard with the words "Omanjū Dokoro" ("Place to Eat Manjū"), which is now in possession of Toraya Kurokawa inAkasaka, Tokyo. There is also a stone monument in the garden of Joten-ji temple that commemorates the introduction of manjū to Japan.[1]
However, the manjū and yōkan brought to Japan by the monks were not sweets as we know them today, but were prepared in a completely different way.[2] At that time, manjū resembled Chinesemantou, which is written with the samekanji. It was not a confection, did not contain red bean paste, and was not sweet. The history bookSōgo ōzōshi (宗五大草紙) clearly describes manjū as a dish eaten withchopsticks along with soup and pickles. Later, manjū changed from a light meal to a confection to suit Japanese tastes. In theMuromachi period (1336–1573),Shokunin utaai ehon (職人歌合画本) depicted sweet manjū made with sugar. This manjū is considered the prototype of today's manjū.[2]
Of the myriad varieties ofmanjū, some more common than others. InHawaii, one can findOkinawanmanjūthat are made with a filling of purplesweet potato, butter, milk, sugar, and salt, but the most common filling is bean paste, of which the several varieties includekoshian,tsubuan, andtsubushian.
Media related toManjū at Wikimedia Commons| Shushoku |
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