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Mitori Manju ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Mitori Manju

Mitori Manju

Related images
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  • Mitori Manju
    DOWNLOAD

    Image Source : Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Mitori Manju
    DOWNLOAD

    Image Source : Faculty of Nutritional Sciences, Nakamura Gakuen University

  • Main lore areas

    Northern Kyushu Region

  • Main ingredients used

    Wheat flour, "Anko"(=sweet bean paste), Baking soda

  • History/origin/related events

    It is a regional confectionery that has been traditionally made at home. Fukuoka Prefecture is known for its vigorous wheat production, boasting a high volume production area. Over the years, different varieties of wheat suitable for the local climates have been cultivated, and wheat flour has been used as a familiar ingredient.
    "Mitori Manju" is characterized by the distinctive aroma and subtle bitterness of baking soda. Adding baking soda causes the dough to expand when steamed, resulting in a beautifully round manju. Because the component of baking soda is sodium bicarbonate, it is also called "Carbonated Manju" or "Soda Manju." The filling contains "Mitori Mame (summer azuki beans)" harvested during the summer. The name "Mitori" is said to originate from the practice of eating only the easy-to-eat seeds from the bean pods.

  • Opportunities and times of eating habits

    The "Mitori Okowa" and "Mitori Manju" made with Mitori beans are still prepared during the Bon Festival and offered to Buddhist deities. The tradition of making and distributing them to nearby relatives and neighbors is still observed. Due to the limited production quantity, the majority of these items are consumed locally.

  • How to eat

    Put water and sugar in a bowl. Add wheat flour and water-dissolved baking soda. Mix until the dough reaches a firm consistency, similar to the texture of an earlobe. Stretch and divide the dough. Similarly, divide the sweet bean paste and wrap it in the dough. Once rounded, steam using a steamer.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    A taste reminiscent of grandma's, these have been made and cherished in households during the Bon Festival since old times.

RECIPE

Ingredients (12 pieces)

  • Wheat flour 200g
  • Sugar 70g
  • Water 70ml
  • [A] Baking soda 1tsp.
  • [A] Water 1 tsp.
  • [Mitori bean paste] Mitori beans 120g
  • [Mitori bean paste] Sugar 150g (1.3 times the amount of beans)
  • [Mitori bean paste] "Mizuame"(=starch syrup) 10g
  • [Mitori bean paste] Salt A little

How to cook

  • 1. Put sugar and water in a bowl, mix, add wheat flour and the dissolved baking soda in water, and create a dough with a firmness similar to that of an earlobe.

  • 2. Transfer the dough to a floured tray, knead and spread it into 12 pieces. Divide the sweet bean paste into 12 portions, wrap them in the dough, and shape them into round balls with a high waist. Steam for about 12 to 13 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

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