Mizu Manju (Water Sweet Mochi) | Our Regional Cuisines
RECIPE
Ingredients (15)
- Kuzuko (arrowroot starch) 90g
- Warabiko (bracken starch) 12g
- Sugar 180g
- Water 720g
- Sweet red bean paste (Nerikiri) 170g (about 1 piece of 7g)
How to cook
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1. Dissolve kuzuko and warabiko in water.
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2. Add sugar, heat the mixture, and stir slowly. Once it becomes a semi-transparent paste, remove from heat.
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3. Pour the batter into a half-filled ochoko (small sake cup), add a ball of sweet red bean paste in the center, then fill the ochoko to the top with the batter.
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4. Steam for approximately 10 minutes or until it becomes transparent.
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5. Cool, then chill with well water, and remove from the ochoko.
The recipe provided is representative, and variations may exist between different shops.
The choice of kuzuko and warabiko can affect the texture and other characteristics.
provider : Ogaki Tourist Association
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