宮崎県·和菓子
Torahiko Yabure Manju
A prideful creation featuring chunky red bean paste made by slowly simmering adzuki beans from Tokachi, Hokkaido. The white skin, made with rice flour and mountain yam as a binder, is moist and soft; the name 'Yabure Manju' (Broken Manju) comes from the fact that the filling is so generous that the skin breaks during steaming.
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