岐阜県·銘菓
Mizu-manju (Water Manju)
Inside a water tank filled with pure water, translucent manju nestled in small sake cups float gently while chilling. It is a seasonal tradition that heralds the arrival of summer in Ogaki, the City of Water. Born in the Meiji era in Ogaki—a region blessed with abundant groundwater—the confection was created with the desire to 'provide a cold sweet to eat in summer.' Initially made only with kuzu starch, it was discovered that the texture became too hard when chilled. By blending it with water-resistant bracken starch (warabiko), they achieved its signature chewy elasticity. This refreshing treat allows the smooth red bean paste to be faintly visible through the transparent dough. The pleasant sensation of it sliding smoothly down the throat, combined with its jiggly texture, makes it a delicious snack you could eat many of even in the height of summer heat.
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