Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Oita
  7. Sake Manju (Sake Steamed Buns)

Sake Manju (Sake Steamed Buns) ｜ Our Regional Cuisines

  • Oita Prefecture

    Sake Manju (Sake Steamed Buns)

Sake Manju (Sake Steamed Buns)

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)
  • Sake Manju (Sake Steamed Buns)
    DOWNLOAD
  • Sake Manju (Sake Steamed Buns)
    DOWNLOAD
  • Sake Manju (Sake Steamed Buns)

    Image Source: Oita Prefecture

  • Sake Manju (Sake Steamed Buns)

    Image Source: Oita Metropolitan Area

  • Main lore areas

    Takeda City and Bungo-ono City

  • Main ingredients used

    Ingredients: Rice, Rice koji (malted rice), Wheat Flour (Local Flour), Sweet Red Bean Paste, Salt

  • History/origin/related events

    The Toho region, composed of Takeda City and Bungo-ono City in the southwestern part of Oita Prefecture, is surrounded by the Zaozan Range, Aso Caldera, and Kuju Mountains, with Miyazaki and Kumamoto Prefectures neighboring across the mountains. "Sake Manju" is a regional confection enjoyed during summer events in the Toho region. Its unique feature is its expansion due to fermentation powered by rice koji. While typically filled with sweet red bean paste, versions without filling are known as "shiira," "shiemochi," "shieppo" in the Toho region, and "bappo" in the southern part of the prefecture.

  • Opportunities and times of eating habits

    It was consumed not only during events like the May Children's Festival (Tango no Sekku) and Obon but also during breaks from agricultural work. Eating the steamed buns during winter provided warmth due to their steam, and they were commonly enjoyed. The warm months are preferred for making Sake Manju as they are suitable for fermenting rice koji (malted rice). Locals cherish it as a soulful comfort food, and there are still many shops in Takeda City and Bungo-ono City that offer Sake Manju throughout the year.

  • How to eat

    First, cooked rice and rice koji are mixed and left to sit for about two days to create yeast liquid. Then, wheat flour is sifted with a little salt added. The yeast liquid is incorporated, and the dough is kneaded until it reaches the softness of an earlobe. Next, the sweet red bean paste is wrapped in the dough, placed on a leaf called "kankara" or "yamagaeri," and left for a few hours to let the dough rise. The rising is due to the production of gas through fermentation. Once it has risen sufficiently, the buns are steamed using a steamer. A portion of the dough is dried and preserved as "seeds." These seeds are used to stimulate fermentation when making Sake Manju the next time. The quality of the seeds affects the outcome, so in the past, it was a tradition to pass down seeds from generation to generation. While it's common to fill them with sweet red bean paste, they are also delicious when eaten with black sugar or honey without filling.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    “Sake Manju” is still available for purchase in supermarkets and local markets. Bungo-ono City even conducted PR activities for “Sake Manju”. In 2008, they created a pamphlet called "Sakumanju no Eki," introducing over 20 Sake Manju producers scattered throughout the city. The pamphlet not only showcased the features of “Sake Manju” but also delved into the personalities of the producers, promoting the charm of this local comfort food. To this day, they continue to pass down the tradition through local road stations and processing facilities.

RECIPE

Ingredients (for 10 servings)

  • [Sweet Rice Koji Liquid] Sweet Rice 80g (1／2 cup)
  • [Sweet Rice Koji Liquid] Rice Koji 50-60g (1／2 cup)
  • [Sweet Rice Koji Liquid] Lukewarm Water 2 cups
  • [Steamed Buns] Wheat Flour (Medium Strength Flour) 400g (3 and 2／3 cups)
  • [Steamed Buns] Salt 5g (slightly less than 1 teaspoon)
  • [Steamed Buns] Sugar 40g (4 and 1／2 tablespoons)
  • [Steamed Buns] Sweet Red Bean Paste 400g

How to cook

  • 1. Making Sweet Rice Koji Liquid: Cook rice to a soft texture, then cool to 60°C (140°F).

  • 2. Add rice koji and lukewarm water, keeping it at 60°C (140°F). Sweet rice koji will form within approximately 1 day.

  • 3. Let the mixture sit at room temperature until it produces bubbles. This becomes the yeast liquid, which takes a few days.

  • 4. Making the Steamed Buns: Combine wheat flour with salt and sugar. Gradually add the yeast liquid while kneading until the dough reaches the softness of an earlobe.

  • 5. Divide the sweet red bean paste into 40g portions and shape them into balls.

  • 6. Divide the dough into 60g portions and wrap each portion around a ball of sweet red bean paste.

  • 7. Place them on a cloth, cover, and let them rise until they become plump.

  • 8. Steam for 20-30 minutes.

provider : "Delicious Oita Regional Dishes to Try Now" Image Source: Oita Prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries