待つ喜びが詰まった、群馬のソウルフード
群馬といえばまんじゅう。このまんじゅうは甘酒を種とする立派な発酵食品だ。甘酒状の酒種を酵母でブクブク発酵させ、それを小麦粉と混ぜてパン種のようにし、焼くのではなく蒸す。フワフワのまんじゅうの出来上がりだ。さらにこれを焼いて甘い味噌ダレをつけたのが焼きまんじゅう。どちらも軒先や屋台でできたてをお客に提供する。まんじゅうができるのを、地元の人たちがニコニコ笑顔で待つ姿は心温まる光景だ。

Filled with the delight of waiting, the soul food of Gunma
When you think Gunma, you think manju (a Japanese confection with a wheat or rice bunlike exterior, and a sweet filling). These manju are based around a perfect example of a fermented food, amazake (fermented rice water). Sakadane (a starter made of koji and rice) in a creamy and thick state like amazake is fermented with yeast until it bubbles over, then mixed with flour until it forms a type of bread, which is steamed rather than baked. This results in a soft, fluffy manju. If this is then further fried, and a miso-sauce is applied, the result is a yaki manju. Both varieties are served from stands and shop windows to passing customers. Smiling locals waiting for manju are a heartwarming and iconic scene in Gunma.

どう作って食べるか / HOW TO MAKE & EAT

❶新甘酒の発酵を数日間延長して酵母発酵させ種とする。
❷発酵種を小麦粉と混ぜて膨らませ、それを蒸してまんじゅうにする。
❸まんじゅうに甘い味噌ダレをつけ直火で焼くと焼きまんじゅうになる。

❶Ferment amazake a few days longer than usual, then add yeast to it to make it the fermentation base.
❷Mix with flour, let it rise, then steam it to make manju.
❸Apply a sweet miso-sauce to the manju then cook it on an open flame to make yaki manju.

おやつとして
軽食として
As a snack
As a light meal

食べられている地域 / Regions where it is eaten
前橋・高崎を中心とする群馬一帯
Centered on Maebashi and Takasaki, and all throughout Gunma

微生物の種類 / Types of microorganisms
麹菌、酵母
Koji-kin, yeast

  

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