🍱 Saka Manju

Sake manju are traditional Japanese pastries made by steaming a sweet bean paste wrapped in a dough made from sakadane, a natural leavening agent produced using rice and koji (malted rice), and flour. As Sagamihara was not suitable for rice cultivation due to large amounts of volcanic ash, the area flourished as a center for wheat and barley production, with various foods made from local flour becoming popular. Among them, sake manju came to be known as a delicacy served at festivals and other gatherings. It is also said that there was a time when being able to make sake manju was a prerequisite for marrying into a family. Since the summer months are the best time to ferment the dough, sake manju were an indispensable ritual food during festivals, especially those held in July and August, when large quantities were made and enjoyed by local families or distributed to relatives.