Type of Manju
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.
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.
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.
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.
