A Delicate Wrapper with a Rich, Gentle Sweetness
Made using the traditional method for sake-leavened manju, Ote Manju features an exceptionally thin wrapper through which the dark filling is faintly visible. The rich flavor of the amazake-style fermented rice mixture blends harmoniously with the sweetness of the bean paste, creating a delicate taste with a distinctive aroma.
Carefully Crafted with Traditional Ingredients
The wrapper begins with koji, a fermentation starter made using Bizen rice. Glutinous rice and other ingredients are then added, and the mixture is fermented over several days to produce a sweet, amazake-like base. Wheat flour is mixed in, and the dough is left to ferment before being used to wrap the filling.
The filling is made from finely strained red bean paste prepared with azuki beans from Hokkaido and refined white sugar. Each portion is wrapped in the thin dough and steamed to create the finished confection. The recipe also uses water from Omachi Reisui, a spring recognized among Japan’s Selected 100 Exquisite and Well-Conserved Waters.
A Favorite Gift from Okayama
Ote Manju holds a special place in the hearts of Okayama residents and is frequently given as a gift for everyday occasions. Each manju is individually presented in packaging resembling a traditional drawstring pouch, making it both attractive and convenient to share.
Whether enjoyed with a cup of Japanese tea or taken home as a souvenir, Ote Manju offers visitors a delicious way to experience Okayama’s rich confectionery heritage.