A Manju Unlike Traditional Sweet Bean-Filled Confections
Although the name contains the word manju, yaki-manju is quite different from the sweet bean-filled wagashi commonly associated with the term. The basic version is a plain manju without a filling.
Its simple, slightly chewy character is somewhat reminiscent of Chinese mantou, while the rich miso sauce adds a completely different layer of flavor. In recent years, varieties filled with sweet red bean paste, black sesame paste, and other fillings have also become popular, allowing people of all generations to enjoy different styles of this traditional food.
A Gunma Specialty Shaped by the Region’s Wheat Culture
A Food Culture Built Around Wheat and Barley
Gunma has long been a region where rice and wheat were cultivated in rotation, and this agricultural tradition helped foster a rich food culture based on wheat flour.
Many types of flour-based foods developed throughout the region, including various kinds of steamed buns such as tansan manju and soba manju. Among them, yaki-manju stands out for its particularly distinctive preparation method: the buns are skewered and grilled before being coated with flavorful miso sauce.
Fermented Dough and Sweet Miso Sauce
The dough is traditionally based on techniques associated with sake manju, in which fermentation is encouraged using koji mold or doburoku, an unrefined type of sake.
Wheat flour is mixed with koji and allowed to ferment before the dough is steamed. This process creates a delicate sweetness and soft texture.
The steamed buns are then placed on bamboo skewers and coated with a sweet miso sauce made with ingredients such as miso, brown sugar, and starch syrup. They are carefully grilled over charcoal, creating a fragrant, slightly smoky aroma and a beautifully toasted surface.
Freshly grilled yaki-manju is especially enjoyable because the inside remains light and fluffy while the aroma of the caramelized miso sauce becomes particularly intense.
The History and Origins of Yaki-Manju
A Local Food Born in the Late Edo Period
The origins of yaki-manju are generally traced back to the mid-19th century, during the late Edo period.
There are several theories regarding its exact birthplace, with Maebashi, Isesaki, and Numata among the places associated with its origins. One widely known account credits Harashimaya Sohonke, a long-established shop in Maebashi, and its first proprietor, Harashima Ruizo, with developing the food and selling it at local markets.
The Silk Industry Helped Spread the Tradition
At the time, the Gunma region was flourishing as a center of sericulture and silk production. Large numbers of merchants gathered for the trading of raw silk and silkworm cocoons.
Through the exchange of people and goods among merchants, craftsmen, and other businesses, yaki-manju gradually spread from one part of the region to another. Eventually, it became a familiar food enjoyed throughout Gunma.
It is also said that the introduction of black syrup from overseas during the Meiji period contributed to the development of a sweeter miso sauce, bringing the flavor closer to the style enjoyed today.
Yaki-Manju and Japanese Festivals
The Irresistible Aroma of Miso at Festival Stalls
Yaki-manju is sold throughout the year at specialty shops, but it is especially associated with cherry blossom viewing, summer festivals, and the Maebashi Hatsuichi, a traditional New Year’s market.
The sweet and savory aroma of miso sauce being grilled over a hot flame is an unmistakable part of the atmosphere at local festivals. At popular shops and busy events, it is not unusual to see customers waiting in line for freshly grilled skewers.
Regional Events and Traditional Celebrations
Isesaki City hosts the Joshu Yaki-Manju Festival, known as Mansai, where an enormous manju measuring approximately 50 centimeters in diameter is grilled as part of the festivities.
Events such as this help keep the tradition alive and provide opportunities for younger generations to experience yaki-manju as part of Gunma’s local culture.
How to Enjoy Yaki-Manju
Best Enjoyed Fresh from the Grill
Yaki-manju is best eaten freshly grilled, while the buns are still warm and fluffy.
As time passes, the buns gradually lose moisture and become somewhat firmer, so eating them soon after grilling allows you to enjoy their soft texture and fragrant miso coating at their best.
Traditionally, the buns are removed from the bamboo skewer one at a time and eaten with chopsticks, although there is no need to be overly formal when enjoying this casual local snack.
Take-Home Yaki-Manju
Yaki-manju is also available as a souvenir set containing ungrilled manju and miso sauce. At home, the buns can be grilled over charcoal or heated in a toaster oven to recreate the freshly grilled experience.
Modern variations have also appeared, including yaki-manju-flavored snacks, gelato, and rice crackers. These products offer new ways to experience the familiar flavor while preserving the characteristic sweet-and-savory miso taste.
Recognized as a “100-Year Food”
In 2022, yaki-manju was selected in the “100 Year Food” program of Japan’s Agency for Cultural Affairs, in the traditional category.
The program recognizes food cultures that have been passed down within local communities over many years. The selection reflects the fact that this traditional Gunma food, with roots reaching back to the Edo period, continues to be enjoyed in modern everyday life.
A Traditional Gunma Food Worth Trying
Yaki-manju is a local food deeply connected to the landscape, history, agriculture, and everyday life of Gunma. Its development was influenced by the region’s wheat-based food culture, the prosperity of the sericulture and silk industries, and the lively atmosphere of local markets and festivals.
There are many specialty shops, particularly in central Gunma and around Isesaki, and each shop has its own approach to the sweetness of the miso sauce and the degree of grilling.
When traveling through Gunma, be sure to try a skewer of freshly grilled yaki-manju. The combination of a fluffy bun, fragrant charred miso, and sweet-and-savory flavor offers a delicious way to experience a small but memorable part of Gunma’s culinary heritage.