🍱 Wheat manju

Wheat manju is a steamed bun made by wrapping red bean paste in a dough made of wheat flour. It is also simply known as “manju” and, because it is made by adding carbonic acid (sodium bicarbonate), “carbonated manju” as well. It is a hometown flavor that has been made at home in each household for a long time. Tochigi Prefecture employs a two-crop system with many wheat crops, and their people have loved dishes made with wheat for a long time. Wheat manju is also one of the indispensable dishes for annual events and ceremonial occasions. In particular, it was an indispensable dish for Obon observances, when fresh wheat flour was circulated after the wheat harvest. July 1st of the lunar calendar is called Kamafuta Tsuitachi and is said to be “the day when the lid of hell opens.” The steamed buns offered to the Kamafuta on this day are called Kamafuta manju. In order for the ancestors to return in time for Mukaebon on the 13th, it is said they depart from the spirit world on Kamafuta Tsuitachi, which is said to be when the lid of the kiln of hell opens. Offer the pot lid steamed buns. In order to keep the ancestors from going hungry, Kamafuta manju are offered.