🍱 Komugimanju

In the past, wheat cultivation was thriving in Saitama Prefecture as a secondary crop to rice, leading to the preservation of dishes using wheat flour such as udon noodle and manju throughout the entire prefecture. Among the various types of manju that have developed rich variations in each region, one of the simplest is the "Komugi manju(=wheat manju)," also known simply as "Manju," which is made by wrapping red bean paste in wheat flour dough and steaming it. In places like Tokorozawa City, "Yude(=boiled) manju" is a specialty dish made by boiling the same ingredients, but the dough of "Komugi manju" is softer and fluffier compared to "Yude manju." It is a food served on special occasions and events. In the current Miyoshimachi area, known as Santomeshinden, "Imo manju" is made by wrapping specialty sweet potatoes called "Tome no Imo" with red bean paste.