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. Fukuoka
  7. Imo-Manjuu

Imo-Manjuu ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Imo-Manjuu

Imo-Manjuu

＊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)
  • Imo-Manjuu
    DOWNLOAD

    Image Source : Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Imo-Manjuu
    DOWNLOAD

    Image Source : Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Main lore areas

    Yame City

  • Main ingredients used

    Satoimo(=Japanese taro) (or Potato), Wheat flour, Sugar

  • History/origin/related events

    Okuyame in Fukuoka Prefecture is located upstream of the Yabe River, which flows from Hyuugami to Ariake. The Yugake district was established along the Yabe River and is located in the mountains on the border with Kumamoto Prefecture. The area was rich in wheat and potatoes, so they devised ways to feed their families. One of the dishes is "Imo-Manjuu". In the evening, I would eat it as a bridge until dinner was ready, or in place of rice when I didn't have enough food. It was an indispensable dish in winter because it could be made in large quantities, it was filling, and it warmed the body. On cold days, they are grilled on a glutinous rice cake grill and eaten hot. Also, satoimo(=Japanese taro) and potatoes are put inside the manju and eaten.

  • Opportunities and times of eating habits

    It is eaten on a daily basis, and is preferred grilled rather than eaten as is because of its savory flavor. Because of its light flavor, it was sometimes eaten with soy sauce, and sometimes with pickles on top.

  • How to eat

    Select medium-sized potatoes, peel them, and salt to remove the sliminess. Knead the wheat flour with salt and sugar to make a soft crust about the size of an earlobe. Roll out the dough thinly, one sheet at a time, so that the thickness is not uneven, wrap the whole potato in the dough, and steam it in a steamer.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Because it is easy to make with ingredients that are readily available, it is still made and eaten in every household. It is often found in supermarkets and in the prepared food section of roadside stations. It can also be bought at roadside stations and eaten at restaurants that serve local cuisine.

RECIPE

Ingredients (10 piece)

  • Satoimo(=Japanese taro) (or Potato) 300g
  • Wheat flour (Bread flour) 300g
  • Water 200ml
  • Sugar 100g
  • Salt 1g

How to cook

  • 1. Peel satoimo(=Japanese taro) and remove the sliminess with salt.

  • 2. In a bowl, mix flour, sugar, salt and water and divide into 10 equal portions.

  • 3. Wrap the satoimo(=Japanese taro) from [1] with the dough from [2] and roll it up.

  • 4. Line a steamer with a dish towel, place on top and steam on high heat for 15 minutes.

provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

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