Nama-momiji

New texture to Momiji-manju.

Even those who love momiji manju will be a little surprised by Nishikido’s “Nama Momiji” (fresh momiji). It looks like a very standard momiji manju, but when you try it, you will be surprised at the difference in texture.

As you can see, it looks like “the momiji manju”.

You will notice when you break it in half, the dough is different from the usual momiji manju feeling. The dough felt stretchy and I struggled a bit to split it in half.

The inside of the unbaked dough seems to be whiter than normal.

The dough is very chewy. A check on Nishikido’s website reveals that they use rice flour from Hiroshima Prefecture for the dough, which seems to have created a new texture. Rice flour is amazing, I didn’t know it could change the texture so much. I felt that the fresh texture of the “raw” texture really brought out the “raw” feeling of the product, as it is called “raw momiji.