Kumamoto Myoga Manju
Myoga manju wraps red-bean paste in a shiratamako-and-wheat dough, then steams it in a myoga leaf in the Uki and Yatsushiro areas. Peel off the leaf and enjoy its transferred aroma; the leaf...
At a glance
| Name | Kumamoto Myoga Manju (Myoga Manju) |
|---|---|
| Prefecture | Kumamoto |
| Region | Kyushu & Okinawa |
| Type | Sweet dumpling steamed in a myoga leaf |
What is it?
Myoga manju wraps red-bean paste in a shiratamako-and-wheat dough, then steams it in a myoga leaf in the Uki and Yatsushiro areas.
Peel off the leaf and enjoy its transferred aroma; the leaf is a wrapper, not food.
History and local context
It is seasonal, broadly May to September, and may be called kawahagi-manju or sanaburi-manju locally.
Cut the sticky cake small, chew well, and check wheat.
How to enjoy it
Remove the whole leaf, cut the filled cake into small bites and chew slowly.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Kumamoto Myoga Manju from?
It is associated with Kumamoto, in the Kyushu & Okinawa region of Japan.
What kind of food is Kumamoto Myoga Manju?
This guide classifies it as sweet dumpling steamed in a myoga leaf. See the overview for its defining ingredients and texture.
Can I order Kumamoto Myoga Manju online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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