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{{Short description|Japanese confection}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Other uses|Manju (disambiguation){{!}}Manju}}
{{Other uses|Manju (disambiguation){{!}}Manju}}
{{Expand Japanese|饅頭|date=October 2012}}
{{Expand Japanese|饅頭|date=October 2012}}
{{More citations needed|date=November 2007}}
{{More citations needed|date=November 2007}}
{{Infobox prepared food
{{Infobox food
| name = Manjū
| name = ''Manjū''
| image = Carinto manjyu.JPG
| image = Carinto manjyu.JPG
| image_size = 300px
| image_size = 250px
| caption =
| caption =
| alternate_name =
| alternate_name =
| country = [[Japan]]
| country = [[Japan]]
| region =
| region = [[East Asia]]
| creator =
| creator =
| course =
| course =
| type = [[Wagashi]]
| type = ''[[Wagashi]]''
| served =
| served =
| main_ingredient = [[Flour]], [[rice]] powder, [[buckwheat]], [[red bean paste]]
| main_ingredient = [[Flour]], [[rice]] powder, [[buckwheat]], [[red bean paste]]
Line 19: Line 21:
| other =
| other =
}}
}}
{{nihongo|'''Manjū'''|饅頭||{{nihongo2|まんじゅう}}}} is a popular traditional [[wagashi|Japanese confection]]. There are many varieties of manjū, but most have an outside made from [[flour]], [[rice]] powder and [[buckwheat]] and a filling of ''anko'' ([[red bean paste]]), made from boiled [[adzuki bean]]s and sugar. They are boiled together again and kneaded. There are several varieties of bean paste used including ''koshian'', ''tsubuan'', and ''tsubushian''.
{{Nihongo|'''''Manjū'''''|饅頭||{{Nihongo2|まんじゅう}}}} is a traditional [[wagashi|Japanese confection]]. Of the many varieties of manjū, most have an outside made from [[flour]], [[rice]] powder, [[kudzu]], and [[buckwheat]], and a filling of ''anko'' ([[red bean paste]]), usually made from boiled [[adzuki bean]]s and sugar. ''Manjū'' is sometimes made with other fillings such as chestnut jam. In [[Hawaii]], one can find [[Okinawa]]n ''manjū ''that are made with a filling of purple [[sweet potato]], butter, milk, sugar, and salt, but the most common filling is bean paste, of which the several varieties include ''koshian'', ''tsubuan'', and ''tsubushian''.


==History==
==History==
Manju is a traditional Japanese flour-based pastry (instead of rice-based like [[mochi]]). During the [[Kamakura period]] (1185-1333), Japanese Buddhist monks who studied in the [[Song Dynasty]] brought the culture of the tea ceremony to Japan, and the custom of eating confections with tea began in Japan.
''Manjū'' was derived from a type of ''[[mochi]]'' ({{nihongo2|蒸餅}}), or pounded rice cake, that has existed in [[China]] for a long time.{{When|date=February 2011}} It was originally called ''[[Mantou]]'' in [[Chinese language|Chinese]], but became known as ''manjū'' when it came to Japan. In 1341, a Japanese envoy that came back from [[China]] brought back ''mantou'' with him and started to sell it as ''nara-manjū''. It is said that this was the origin of Japanese ''manjū''. Since then, it has been eaten for nearly 700 years by Japanese people. Now it can be found in many Japanese sweet shops. Its low price is a reason that it is popular.
The monks also introduced {{nihongo3|[[dim sum]]|点心|tenshin}}, a light meal, and the history book {{nihongo3||[[:ja:庭訓往来|庭訓往来]]|Teikun ōrai}} mentions {{nihongo3||饂飩|[[udon]]}}, {{nihongo3||饅頭|manjū}}, and {{nihongo3||羊羹|[[yōkan]]}} as {{nihongo3||点心|tenshin}}. However, the manjū and yōkan brought to Japan by the monks were not sweets as we know them today, but were prepared in a completely different way.<ref name="ndl1"/> At that time, manjū was not confection, did not contain red bean paste, and were not sweet. The history book {{nihongo3||[[:ja:宗五大草紙|宗五大草紙]]|Sōgo ōzōshi}} clearly describes manjū as a dish eaten with [[chopsticks]] along with soup and pickles. Later, manjū changed from a light meal to a confection to suit Japanese tastes. In the [[Muromachi period]] (1336-1573), {{nihongo3||[[:ja:職人歌合|職人歌合画本]]|Shokunin utaai ehon}} depicted sweet manjū made with sugar. This manjū is considered the prototype of today's manjū.<ref name="ndl1">{{cite web|url=https://www.ndl.go.jp/kaleido/entry/25/1.html|archive-url=https://web.archive.org/web/20240222142945/https://www.ndl.go.jp/kaleido/entry/25/1.html|script-title=ja:駆け足でたどる和菓子の歴史|language=ja|publisher=[[National Diet Library]]|date=|archive-date=22 February 2024|access-date=22 February 2024}}</ref>


==Varieties==
==Varieties==
[[File:Mizumanju 1.JPG|thumb|right|{{nihongo|''mizu manjū''|水饅頭}}]]
[[File:Mizumanju 1.JPG|thumb|right|{{nihongo|''Mizu manjū''|水饅頭}}]]
[[File:薄皮饅頭_Usukawa_manju.jpg|thumb|{{nihongo|''Usukawa manjū''|薄皮饅頭}}]]
There are myriad varieties of ''manjū'', some more common than others.
Of the myriad varieties of ''manjū'', some more common than others.
* ''[[Matcha]]'' (green tea) ''manjū'' is one of the most common. In this case, the outside of the ''manjū'' has a [[green tea]] flavor and is colored green.
* ''[[Matcha]]'' (green tea) ''manjū'' is one of the most common. In this case, the outside of the ''manjū'' has a [[green tea]] flavor and is colored green.
* ''[[Mizu]]'' (water) ''manjū'' is traditionally eaten in the summertime and contains a flavored bean filling. The exterior of the ''mizu manjū'' is made with [[Kuzuko|kuzu starch]], which gives the dough a translucent, jelly-like appearance.<ref>Schilling, Christine (2007). "Translator's Notes." in Kirishima, Takeru (2002). ''Kanna Volume 2''. California: Go! Comi (Go! Media Entertainment, LLC). {{ISBN|978-1-933617-56-5}}</ref>
* ''[[Mizu]]'' (water) ''manjū'' is traditionally eaten in the summertime and contains a flavored bean filling. The exterior of the ''mizu manjū'' is made with [[Kuzuko|''kuzu ''starch]], which gives the dough a translucent, jelly-like appearance.<ref>Schilling, Christine (2007). "Translator's Notes." in Kirishima, Takeru (2002). ''Kanna Volume 2''. California: Go! Comi (Go! Media Entertainment, LLC). {{ISBN|978-1-933617-56-5}}</ref>
* There are also ''manjū'' that have different flavored fillings, such as orange-flavored cream.
* Also, ''manjū'' can have different flavored fillings, such as orange-flavored cream.
* As is the case with many Japanese foods, in some parts of Japan one can find ''manjū'' unique to that region, such as the maple leaf-shaped ''momiji manjū'' in Hiroshima and Miyajima.
* As is the case with many Japanese foods, in some parts of Japan, one can find ''manjū'' unique to that region, such as the maple leaf-shaped ''[[momiji manjū]]'' in Hiroshima and Miyajima.
* The regional variety of the Saitama prefecture is called Jumangoku Manju.
* The regional variety of the Saitama prefecture is called Jumangoku ''manjū''.


==See also==
==See also==
⚫
* ''[[Daifuku]]''
⚫
{{commonscat inline|Manjū}}
* [[List of Japanese desserts and sweets]]
⚫
* [[Daifuku]]
* ''[[Mamador]]''
* [[Mantou]] ({{nihongo2|饅頭}}, Chinese plain steamed bun), etymologically the origin of the word, although in modern Chinese the term for filled buns is [[baozi]]
* ''[[Mantou]]'' ({{nihongo2|饅頭}}, Chinese plain steamed bun), etymologically the origin of the word, although in modern Chinese the term for filled buns is ''[[baozi]]''
* [[Manti (dumpling)|Manti]] (Turkic) and [[mandu (food)|mandu]] (Korean), filled dumplings with the names being cognate with mantou and manjū
* [[Manti (dumpling)|''Manti'']] (Turkic) and [[mandu (food)|''mandu'']] (Korean), filled dumplings with the names being cognate with ''mantou'' and ''manjū''
⚫
* [[Nikuman]]
* ''[[Momiji manjū|Momiji Manju]]''
⚫
*[[Tangyuan (food)]]
⚫
* ''[[Nikuman]]''
⚫
* [[Tangyuan (food)|''Tangyuan'']]
* ''[[Kozhukkatta]]'' is a steamed dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti in South India.


==References==
==References==
{{Reflist}}
<references/>


== External links ==
⚫
{{DEFAULTSORT:Manju}}
⚫
* {{Commons category-inline|Manjū}}
* [https://www.usukawa.com/ Kashiwaya] (Japanese)
* [https://www.instagram.com/usukawa.manju/ Kashiwaya Usukawa Manju](Instagram)


[[Category:Japanese desserts and sweets]]
{{Japanese food and drink}}
{{Authority control}}

⚫
{{DEFAULTSORT:Manju}}
[[Category:Wagashi]]
[[Category:Wagashi]]
[[Category:Buddhist cuisine]]

Revision as of 08:04, 23 February 2024

For other uses, see Manju.
Manjū
TypeWagashi
Place of originJapan
Region or stateEast Asia
Main ingredientsFlour, rice powder, buckwheat, red bean paste

Manjū (饅頭, まんじゅう) is a traditional Japanese confection. Of the many varieties of manjū, most have an outside made from flour, rice powder, kudzu, and buckwheat, and a filling of anko (red bean paste), usually made from boiled adzuki beans and sugar. Manjū is sometimes made with other fillings such as chestnut jam. In Hawaii, one can find Okinawan manjū that are made with a filling of purple sweet potato, butter, milk, sugar, and salt, but the most common filling is bean paste, of which the several varieties include koshian, tsubuan, and tsubushian.

History

Manju is a traditional Japanese flour-based pastry (instead of rice-based like mochi). During the Kamakura period (1185-1333), Japanese Buddhist monks who studied in the Song Dynasty brought the culture of the tea ceremony to Japan, and the custom of eating confections with tea began in Japan. The monks also introduced tenshin (点心, dim sum), a light meal, and the history book Teikun ōrai (庭訓往来) mentions udon (饂飩), manjū (饅頭), and yōkan (羊羹) as tenshin (点心). However, the manjū and yōkan brought to Japan by the monks were not sweets as we know them today, but were prepared in a completely different way.[1] At that time, manjū was not confection, did not contain red bean paste, and were not sweet. The history book Sōgo ōzōshi (宗五大草紙) clearly describes manjū as a dish eaten with chopsticks along with soup and pickles. Later, manjū changed from a light meal to a confection to suit Japanese tastes. In the Muromachi period (1336-1573), Shokunin utaai ehon (職人歌合画本) depicted sweet manjū made with sugar. This manjū is considered the prototype of today's manjū.[1]

Varieties

Mizu manjū (水饅頭)
Usukawa manjū (薄皮饅頭)

Of the myriad varieties of manjū, some more common than others.

  • Matcha (green tea) manjū is one of the most common. In this case, the outside of the manjū has a green tea flavor and is colored green.
  • Mizu (water) manjū is traditionally eaten in the summertime and contains a flavored bean filling. The exterior of the mizu manjū is made with kuzu starch, which gives the dough a translucent, jelly-like appearance.[2]
  • Also, manjū can have different flavored fillings, such as orange-flavored cream.
  • As is the case with many Japanese foods, in some parts of Japan, one can find manjū unique to that region, such as the maple leaf-shaped momiji manjū in Hiroshima and Miyajima.
  • The regional variety of the Saitama prefecture is called Jumangoku manjū.

See also

References

  1. ^ a b 駆け足でたどる和菓子の歴史 (in Japanese). National Diet Library. Archived from the original on 22 February 2024. Retrieved 22 February 2024.
  2. ^ Schilling, Christine (2007). "Translator's Notes." in Kirishima, Takeru (2002). Kanna Volume 2. California: Go! Comi (Go! Media Entertainment, LLC). ISBN 978-1-933617-56-5

External links

Retrieved from "https://en.wikipedia.org/w/index.php?title=Manjū&oldid=1209723096"