山梨県·銘菓
Sakamanjū (Sake Manju)
When you split a freshly steamed bun in two, a sweet aroma gently rises. As you bite into the soft, puffed dough, the smooth sweetness of the red bean paste spreads along with a subtle hint of fermentation. Sakamanjū is a simple steamed bun that has been loved for a long time in Yamanashi. Sake lees—made by fermenting cooked rice with koji rice—are kneaded into the wheat flour dough, allowing the power of the koji to make the crust rise fluffily. It is said that it earned this name because a faint aroma of sake rises when it is steamed. In areas like Uenaturally where flour-based food culture is deeply rooted, recipes have been passed down through generations of households. A fluffy crust and a gentle sweetness. This soothing steamed bun is the perfect accompaniment to a cup of tea.
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