Sanmy
Bread is often named as the soul food of the Kinki region.
Osaka Mochimaro-ka
Japanese notation "大阪もちまろ菓"
“Osaka Mochimaro-ka” made by Amida-ike Daikoku, a very long-established shop founded in 1805 in Osaka, is a milk manju with a chewy manju skin and a sweet bean paste made with Wasanbon.
The manju is individually wrapped in a luxurious black and gold package design.
It is slightly flat and has a rough surface, but you can see that the outer dough has elasticity. It is made of Japanese glutinous rice and wheat flour, and is said to be a high quality manju dough.
The yellowish red bean paste inside is made of Wasanbon. The bean paste is made with a producer in Sanuki, the home of Wasanbon.
The sweetness of the bean paste is very refined, as one would expect from Wasanbon. The chewy skin also has a rustic flavor, which helps to enhance the sweetness of the bean paste.
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