【47 Hakko Gunma】群馬の焼きまんじゅう Yakimanju 〜待つ喜びが詰まった、群馬のソウルフード〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


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


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.

As a snack
As a light meal

食べられている地域 / Regions where it is eaten
Centered on Maebashi and Takasaki, and all throughout Gunma

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

© 2023 All Rights Reserved