Ryōkan-Temari

Manju with traditional techniques associated with the monk Ryokan

I bought “Ryōkan-Temari” the signature product of “Kashidokoro Hirai,” a very long-established confectionery established in 1912 in Kurashiki City, Okayama Prefecture, that continues to make traditional confections.

It seems to have been named after “Ryōkan” a monk in the late Edo period (1603-1868). The monk Ryōkan, who was widely popular among the people, seemed to be a monk who often played with children, and this cute packaging in the shape of a Temari, a Japanese traditional ball, was made to resemble the Temari that he often used when playing with children.

The wrapping paper is made of Japanese paper with such a wonderful texture that it would be a shame to throw it away.

This manju is called “Jyouyo-manju” and is said to be made with very traditional ingredients and methods. It is said to require a great deal of skill to steam them beautifully, and they have a shiny, glossy, yet moist texture.

When you break it in half, to your surprise, there is a whole chestnut in it, luxurious. The red bean paste is also clear and silky, which conveys a refreshing feeling. The contrast between the chestnut nectar, the Koshi-an, and the white of the skin is striking, and I feel that it is a very beautiful bun.

A refined, high-quality sweetness. The natural sweetness of the ingredients gradually spreads in your mouth. The simple taste of the skin and the sweet bean paste is perfectly balanced with the sweetened chestnuts. It is a wonderful quality.