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Komugimanju ｜ Our Regional Cuisines

  • Saitama Prefecture

    Komugimanju

Komugimanju

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    Image source: Hometown Taste Traditions Saitama's Traditional Cuisine

  • Main lore areas

    All of Saitama Prefecture

  • Main ingredients used

    Wheat flour, Red bean

  • History/origin/related events

    In the past, wheat cultivation was thriving in Saitama Prefecture as a secondary crop to rice, leading to the preservation of dishes using wheat flour such as udon noodle and manju throughout the entire prefecture. Among the various types of manju that have developed rich variations in each region, one of the simplest is the "Komugi manju(=wheat manju)," also known simply as "Manju," which is made by wrapping red bean paste in wheat flour dough and steaming it. In places like Tokorozawa City, "Yude(=boiled) manju" is a specialty dish made by boiling the same ingredients, but the dough of "Komugi manju" is softer and fluffier compared to "Yude manju." It is a food served on special occasions and events. In the current Miyoshimachi area, known as Santomeshinden, "Imo manju" is made by wrapping specialty sweet potatoes called "Tome no Imo" with red bean paste.

  • Opportunities and times of eating habits

    It was a confectionery offered to the Buddha on occasions such as "Tanabata(=Star Festival)," Obon(=Buddhist festival for honoring the spirits of ancestors), and Jugoya(=full moon viewing). Nowadays, they are distributed to neighbors and relatives during these events and enjoyed together with family.

  • How to eat

    Mix together sugar, milk, baking soda, and baking powder, then combine with beaten eggs. Add this mixture to sifted flour and gently mix until just combined, being careful not to knead it too much, to form a single dough. Divide the dough and filling into equal portions, then wrap the filling with the dough. Arrange them in a steamer and steam. You can add figs or walnuts to the filling, or use ingredients like simmered okara instead of the filling. Additionally, topping with safflower or mixing boiled potherb mustard into the dough will enhance the vibrant colors.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    They are sold at traditional Japanese sweet shops, roadside station(roadside farmar's market stop), agricultural product direct sales outlets, and souvenir shops within the prefecture.

RECIPE

Ingredients (4 servings)

  • Wheat flour 500g
  • Sugar 180g
  • Milk 200cc
  • Baking soda 10g
  • Baking powder 7.5g
  • Egg 1
  • Red bean paste 800g
  • Wheat flour for dusting flour 100g

How to cook

  • 1. Sift wheat well. Beat the eggs thoroughly.

  • 2. Mix together sugar, milk, baking soda, and baking powder, then combine with the eggs prepared in step 1.

  • 3. Add the mixture from step 2 into the wheat flour and gently mix to avoid kneading. Place it on a floured surface and form it into a single dough.

  • 4. Divide red bean paste into 40g portions and shape each into a ball.

  • 5. Tear off portions of dough weighing 50g each, shape them into balls, flatten them with the palm of your hand, and wrap them around the sweet bean paste.

  • 6. Place them in a steamer with space between each one, and steam for about 12-15 minutes after the steam rises. Be careful not to steam them for too long as they may burst.

provider : Hometown Taste Traditions Saitama's Traditional Cuisine

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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