岡山県·和菓子
Ote Manju
This is a moist manju where the dark color of the bean paste can be faintly seen through the thin skin. When broken open, the rich aroma of amazake (sweet sake) wafts up, and the gentle sweetness of the smooth red bean paste melts on your tongue. It is a signature confection preserved by Ibeya, which was founded in 1837 near the Otemon Gate of Okayama Castle in Okayama City. The dough is made by fermenting wheat flour with amazake brewed from high-quality Bizen rice, then steamed around a thin layer of smooth red bean paste made from Hokkaido adzuki beans. It is counted as one of Japan's three great manju, alongside Tokyo's Shiose Manju and Fukushima's Kashiwaya Usu-kawa Manju. Please enjoy a freshly made piece, where the richness of the amazake and the mellowness of the bean paste melt together.
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