群馬県·郷土料理
Yaki-manju
Manju skewers are generously coated with a sweet miso sauce. When grilled over charcoal, a fragrant aroma rises into the air. The sweet and salty sauce soaks into the fluffy dough, creating an irresistible flavor. Yaki-manju is a soul food of Gunma, made by skewering plain manju (without filling), coating them in miso sauce, and grilling them. Its origins are said to date back to the end of the Edo period, with the theory that it originated in Maebally being the most prominent. It is also said that the tradition began in 1857 when a person named Ruizo Harashima started selling them in Maebashi. They are made using a method similar to sake-manju (which uses koji fermentation), and may have been born as a byproduct from the era when sake was brewed at home. It is said that the addition of brown sugar during the Meiji era led to the sweet sauce used today. Enjoying one of these skewers from a food stall is a taste that touches the hearts of the people of Gunma.
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