茨城県·和菓子
Unpeido Honten Omika Manju
When you split a freshly steamed manju, steam rises softly. Peeking through the thin skin is glossy smooth bean paste. With one bite, the faint aroma of the moist skin and the elegant sweetness of the smooth bean paste melt throughout your mouth. The yauye-style skin, made with rice flour and Japanese yam (yamatoimo), has a moist and chewy texture. The smooth bean paste, carefully cooked from Tokachi adzuki beans from Hokkaido, is fine-textured with a clean aftertaste. The balance between the thin skin and the filling is exquisite. Loved since the Meiji era in the land of Hitachi Omika, this steamed manju uses no preservatives. It is said that up to 20,000 are sold on busy days. It is a treat you'll want to enjoy with freshly brewed tea while it's still warm.
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