I got these souvenirs from my father, who went to Shinshu, his native place, to attend a reunion.
Left to right: Onsen (hot spring) manju, kurumi (walnut) yokan, and kurumi soba
You can find this type of manju in any onsen spot. One of my favorite types of manju.
Shiro an (white bean paste) wrapped in soba dough, topped with walnuts, and dusted with powder sugar.
Note: Shinshu is another name for Nagano, but the people of Shinshu prefer the name Shinshu. For them, Nagano sounds like Nagano city, the capital of Nagano prefecture.
February 28, 2011
Subscribe to: Post Comments (Atom)
Lucky you! The tradition of omiyage is so fascinating to me. When I visited Japan, I could have spent hours in omiyage stores studying all the different options (and trying to resist buying them all).
can you tell me which kind of flour is used for the dough around the bean paste for the onsen manju 温泉まんじゅう? It looks kind of dark/brownish. I managed to make bean shaped (baked) manjus, mochi, strawberry daifuku and bean paste stuffed pink rice flour crepes (wrapped in sakura leafs) last saturday :-) The teacher was a japanese master of tea ceremony, awesome, so interesting!!!
clotilde: Thanks for your comment. (Sorry, I didn't recognize you until I clicked "clotilde"!)
The custom of giving omiyage is fascinating only when you are the one who is given (laugh)!
Kiki: Plain, white flour (hakurikiko, i.e., low-gluten wheat flour), baking powder, and "kuro zato" (unrefined sugar), which gives the dough that brownish color.
You seemed to have a wonderful time with the teacher!
Post a Comment