7 things you need to do when you come visit Japan
If you are considering or already decided upon visiting Japan, here is a list of what you should not miss out on when you come and visit.
Kuzu Manju (くず饅頭)
Kuzu Manju, also known as Water Manju, is a delightful and aesthetic Japanese confection that highlights the delicate balance between sweet inside its characteristic translucent and jelly-like texture. It is filled with smooth and sweet red bean paste, Kuzu Manju is a treat that melts in your mouth and it looks absolutely facsinating!
Kuzu Manju is best enjoyed during the warmer months, particularly in summer. It is best served with a side of bitter matcha to balance the sweetness of Kuzu Manju.
Table of Contents
A little bit about Kuzu Manju (くず饅頭)
Kuzu Manju is called Water Manju for a reason, due to its transparent outer coating, filled with Azuki red bean paste. (You could fill it up with other paste as well if you want). The transparent looking coating is made possible with the use of kudzu starch.
Kuzu Manju is best enjoyed during the warmer months, particularly in summer as it is cool and refreshing. It is usually served in a traditional Japanese dessert place served with a cup of Matcha, but nothing is stopping you from having it as an after meal dessert. After all, it looks amazing so why not make it to impress guests or your family.
Kuzu Manju is a versatile and elegant dessert that embodies the simplicity and refinement of Japanese tradition so if you know the dessert and make it, absolutely no doubt that you will impress your friends and family!
List of Ingredients you will need
(Serving for 4 people)
- ・Kudzu starch: 30g
- ・White sugar: 50g
- ・Water: 120ml
- ・Azuki Red Bean Paste: as needed
Recipe
- 1. Add kudzu starch, white sugar, and water to a pot.
- 2. Place the pot on medium heat and stir the mixture.
- 3. Once the mixture becomes transparent, turn off the heat.
- 4. Lay plastic wrap on a surface and spray it with water.
- 5. Place the warm kudzu mixture onto the wrap.
- 6. Spread the mixture slightly and place the red bean paste in the center.
- 7. Fold the mixture around the red bean paste, wrapping it completely.
- 8. Chill the wrapped manju.
Relatively easy considering how fascinating it looks right? It tastes pretty good as well so we hope you like it! Bon Appetit!
Other recommended recipes
If this is the kind of dish you like, we have compiled some a list of dishes that you might also like for your next cooking session below.
Yakisoba (焼きそば)
Yakisoba is a dish made of noodles cooked on a hot plate mixed together with flavored with cabbage, bean sprout, pork, seafood and etc, which is then flavored with Japanese Bulldog sauce.
Tempura (天ぷら)
Tempura is a common Japanese cuisine that often consists of meat, fish, and vegetables that have been battered and deep-fried. As it is cooked in light batter, it is not too oily and the crusty coating and light salting brings out the real flavors of the ingredients being cooked.
Tonkatsu (とんかつ)
Tonkatsu (とんかつ) is a Japanese deep-fried pork cutlet. The outer coating is made extra fluffy, yet crunchy by using Panko (bread crumbs) to coat the meat, which is then fried in oil.
Kuzu Manju
Kuzu Manju, also known as Water Manju, is a delightful and aesthetic Japanese confection that highlights the delicate balance between sweet inside its characteristic translucent and jelly-like texture. It is filled with smooth and sweet red bean paste, Kuzu Manju is a treat that melts in your mouth and it looks absolutely facsinating!
Cook Time
45 minutes
Total Time
45 minutes
Ingredients
- ・Kudzu starch: 30g
- ・White sugar: 50g
- ・Water: 120ml
- ・Azuki Red Bean Paste: as needed
Instructions
- 1. Add kudzu starch, white sugar, and water to a pot.
- 2. Place the pot on medium heat and stir the mixture.
- 3. Once the mixture becomes transparent, turn off the heat.
- 4. Lay plastic wrap on a surface and spray it with water.
- 5. Place the warm kudzu mixture onto the wrap.
- 6. Spread the mixture slightly and place the red bean paste in the center.
- 7. Fold the mixture around the red bean paste, wrapping it completely.
- 8. Chill the wrapped manju.
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