栃木県·銘菓
Nikko Kariman
When you break open the crispy fried skin, the brown sugar dough crumbles delicately. The kinako (roasted soybean flour) sprinkled on the surface is fragrant, making it a simple yet irresistible snack that keeps you reaching for more with every bite. 'Kariman' is a deep-fried manju made by frying brown sugar buns in rapeseed oil. It is produced by Takabayashi-do, which was founded in Utsunomiya in 1885 (Meiji 18). After reinventing 'Kariman' in 2007, they opened a shop in Nikko. The brown sugar used is a blend from Tarama and Hateruma islands in Okinawa. It is said that sprinkling freshly fried buns with kinako made from locally milled Nikko soybeans was a brand-new experiment. Crispy, fluffy, and fragrant. This is a Nikko-style deep-fried manju that you'll want to devour while it's piping hot.
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