🍱 Mitori Manju

It is a regional confectionery that has been traditionally made at home. Fukuoka Prefecture is known for its vigorous wheat production, boasting a high volume production area. Over the years, different varieties of wheat suitable for the local climates have been cultivated, and wheat flour has been used as a familiar ingredient. "Mitori Manju" is characterized by the distinctive aroma and subtle bitterness of baking soda. Adding baking soda causes the dough to expand when steamed, resulting in a beautifully round manju. Because the component of baking soda is sodium bicarbonate, it is also called "Carbonated Manju" or "Soda Manju." The filling contains "Mitori Mame (summer azuki beans)" harvested during the summer. The name "Mitori" is said to originate from the practice of eating only the easy-to-eat seeds from the bean pods.