Saka Manju ｜ Our Regional Cuisines

1. [Sakadane] Add the sakadane ingredients to a tub (or Tupperware) and mix well before fermenting.

2. When the rice rises to the surface, drain the mixture using a colander, and squeeze. Fermentation takes about two days in summer, or five to six days in winter.

3. [Making manju] Add the sugar and sakadane liquid to the flour, mix until soft and bouncy (or as soft as your earlobe), then let it rest. Rest the dough for about four hours in summer and overnight in winter, and it will increase to twice its size. If sugar is added when kneading the flour, the dough will not become tough.

4. Gently press down on the dough once or twice to release any built-up gas and knead it further.

5. Tear off one piece (about 60g) of dough and shape it until smooth.

6. Roll out the dough (thick in the center and thin around the edges).

7. Place the prepared sweet azuki bean paste (about 40g) in the center of the dough and wrap the dough around it. To prevent the filling from oozing out, pinch the opening shut with your fingertips. Let the dough rest for about 30 minutes until it springs back to its original shape when pressed.

8. Place the manju in a steamer and steam for 20 minutes. Make sure that the heat is not too high, or the dough will crack.

9. Remove the manju from the heat and fan until glossy.