広島県·和菓子
Takeya Manju Honpo Takeya Manju
This is the signature confection of Takeya Manju Honpo, a long-established shop in Tojo-cho, Shobara City, that has continued since the first year of the Bunkyu era. For approximately 160 years since its founding, they have maintained the same traditional method for making Koji sake manju. Using sake yeast made from fermented koji and glutinous rice in the dough, the steamed buns are allowed to rise fluffily through natural fermentation by lactic acid bacteria and yeast. The gentle sweetness, almost unbelievable for a sake manju, is a flavor unique to Tojo, a region known for its pure water. Because no preservatives or additives are used, each bun is packed with the deliciousness of being freshly steamed on that very day. Its simple and warm flavor perfectly matches the landscape of the mountain villages in Aki. It is a famous confection of Shobara/Tojo that continues to be loved for many years.
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