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Yakimanju ｜ Our Regional Cuisines

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  • Gunma Prefecture

    Yakimanju

Yakimanju

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  • Yakimanju

    Image source: "Gunma's Food Fishing Game"

  • Main lore areas

    All of Gunma Prefecture

  • Main ingredients used

    Wheat flour, Miso

  • History/origin/related events

    In Gunma, where wheat is actively produced, many local dishes using wheat flour are popular. Especially, various types of "Manju(=dough filling with red bean paste)" such as those containing baking soda or "Soba(=buckwheat)" are made, and among them, the distinctive one is "Yakimanju(=grilled manju)," where sweet miso sauce is applied to "Manju" skewered on a stick and then grilled. It is said that the origin of this dish dates back to the late Edo period when a person named Harashima Ruizo in Maebashi created "Misoduke manju(=Manju dipped into miso sauce)." At that time, using "Doburoku (=unrefined sake)" as a fermentation agent to make "Manju" was rare, and the idea of skewering "Manju" on a bamboo stick was also surprisingly accepted. Furthermore, the miso used at that time was not particularly sweet, but in the Meiji era, "Kuromitsu (=black honey)" started to be imported, leading to a change in taste that is closer to the current flavor.

  • Opportunities and times of eating habits

    During events such as cherry blossom viewing and summer festivals, "Yakimanju" is served. The delightful aroma of "Yakimanju" wafts from the stalls, captivating those attending the festivals. Additionally, it is said that stalls selling "Yakimanju" lined up during the "Hatsuichi" event held in Maebashi City to wish for prosperous business. Furthermore, sets of "Yakimanju", along with miso sauce, a brush to spread miso sauce, bamboo skewers, and more, were sold as souvenirs.

  • How to eat

    "Yakimanju" is made using the method of fermenting with rice malt, similar to "Sake manju(=dough fermented rice, rice malt, and water)". Wheat flour and glutinous rice with "Doburoku" are fermented, steamed to create "Manju", skewered on bamboo sticks, coated with miso sauce, and then grilled. When eating, it is common to remove each one from the skewer and consume it with chopsticks. In the northern regions such as Numata City and Tone District, sweet "Yakimanju" with red bean paste filling is also enjoyed.

  • 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.)
    "Yakimanju" is widely promoted as a soul food of Gunma Prefecture, with various websites such as those of Gunma Prefecture and the Gunma Association of Tourism, and Local Products and International Exchange. Additionally, at the "Furusato Matsuri Tokyo" held at Tokyo Dome on January 10, 2020, Takasaki City participated by setting up a booth called "Kaiun Takasaki Shokudo(=Good Fortune Takasaki Cafeteria)". They sold "Yakimanju", contributing to the increased recognition of "Yakimanju" across the country.

RECIPE

Ingredients (3,000 Reference recipes for restaurants)

  • Wheat flour 40kg
  • Glutinous rice 1kg
  • Rice malt 600g
  • Salt 200g
  • Water 15～20kg (adjusted according to season)
  • [Miso source] Zarame(=coarse-grained sugar) 30kg
  • [Miso source] Red miso 20kg
  • [Miso source] Mizuame(=millet jelly) 3kg
  • [Miso source] Caramel 700g
  • [Miso source] Water 40kg(adjusted according to season)

How to cook

  • 1. [Make dough] Boil glutinous rice flour into a porridge-like consistency.

  • 2. Mix in the rice malt after cooling it appropriately (the degree of cooling is determined seasonally by temperature, humidity, etc.)

  • 3. Let it sit for one to two nights, allowing it to ferment to the optimal level, then add salt. This becomes the fermentation starter.

  • 4. Mix wheat flour, the fermentation starter, and water to create dough. Adjust the water temperature and quantity based on the season, taking into consideration factors such as temperature and humidity.

  • 5. Divide the kneaded dough into approximately 20g portions.

  • 6. Arrange the divided dough portions in a steamer and let them undergo natural fermentation.

  • 7. Once they have reached the optimal size, steam them with steam.

  • 8. Pierce each with a bamboo skewer for the finishing touch.

  • 9. [Make miso sauce] Fill a kettle with water, add "Mizuame", and bring it to a boil.

  • 10. Add "Zarame" and dissolve it.

  • 11. Add red miso, mix well, and dissolve.

  • 12. Add caramel.

  • 13. Boil for approximately 30 minutes.

  • 14. Cool it thoroughly and let it rest for about 2 days. During this period, mix it several times.

  • 15. [How to grill Manju] Apply miso sauce to the steamed dooughs arranged in sets of four on a skewer.

  • 16. Place it on a grilling rack and sear the surface.

  • 17. Once the surface is slightly dry, brush on miso sauce again, repeating this process 2 to 3 times on both sides of the steamed doughs.

  • 18. Coat both sides thoroughly with miso sauce, and once grilled.

provider : "Harashimaya Sohonke: the head office of Harashimaya"

Recipes vary depending on the region and home.

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