Dai-Ubo

Great work is also the name of the Japanese confectionery.

I bought a copy of “Dai-Ubo” made by “Shofuan Kanesue” in Takamatsu City, Kagawa Prefecture. It is written in difficult kanji, so I could not read it at all without furigana.

Hachibei Nishijima, a civil engineer active in the Edo period, was instrumental in many flood control projects in Kagawa Prefecture at that time. The monument is said to have been buried in the ground as a prayer for peace during the construction of a flood control project to eliminate the flooding of the Koto River, one of the largest flood control projects of the time.

Therefore, this unique shape is said to resemble a “stone monument. The bun is covered with white sugar, which seems to be a kind of rare sugar and is very fine and sweet.

Taking a bite, you can smell the mellow cinnamon aroma. Other olive oil is also used in the manju skin, which is a unique approach.

Black beans are used for the red bean paste, and the rustic sweetness goes well with the cinnamon flavor of the skin. It was a manjuu with a flavor I had never tasted before.