饅頭
Manju
Manju is a traditional Japanese confectionery made mainly from wheat flour or glutinous rice and stuffed with red bean paste and other fillings. They are generally steamed, baked, or deep-fried, and the combination of the outer skin and the filling creates a wide variety of variations.
Type of Manju
焼き饅頭
Yaki (baked) Manju
A style of manju in which the skin is steamed and then baked. The outside is crispy and savory, and the inside is glutinous. Generally, it is filled with red bean paste or cream.
蒸し饅頭
Mushi (steamed) Manju
A steamed bun with a steamed skin. The outside is glutinous, and the flavor of the bean paste and filling inside is enhanced. There are other variations of steamed buns besides red bean paste, such as cheese and meat buns.
栗まんじゅう
Kuri Manju
Manju with chestnut filling inside. It is especially popular during the fall season, and has a rich chestnut flavor and a chewy texture.
酒饅頭
Sake Manju
Manju flavored with sakekasu (sake lees). It is characterized by a subtle aroma of sake and a mild flavor. It can be enjoyed only in certain regions and during certain seasons.
