Tohoku gourmet

Is Manju Tempura really delicious? We also introduce famous shops and how to make them [Fukushima Prefecture]

When you think of the classic ingredients for tempura, what comes to mind? Shrimp, sweet potato, maitake mushroom, shiso leaf, and manju

...Huh, manju? Yes. It's a manju filled with sweet bean paste. In the Aizu region of Fukushima Prefecture, there is a culture of using manju as an ingredient in tempura.

It may seem like a strange food, but it's actually quite good, so if you haven't tried it yet, I highly recommend you give it a try

This time, I would like to loudly share the appeal of "Manju Tempura."

Why do you fry manju?

Tempura is a part of culture in the rural areas of the Tohoku region, including Fukushima Prefecture. Tempura was easy to prepare in bulk and delicious even when cold, making it a staple menu item, especially in times when people gathered for ceremonial occasions such as weddings, funerals, Obon, and New Year's. Furthermore, because it is cooked, it doesn't spoil easily, which is a nice feature in the summer

Why did people in the Aizu region of Fukushima Prefecture start frying manju? One theory is that it was a way to make tempura tasty for manju that had hardened after being offered to the Buddhist altar. So rather than being a regular part of the dinner table, it seems to be a casual dish that people make on the spur of the moment when they have manju

By the way, they are similar but not the same as the "age manju" or "karinto manju" that you sometimes see in Japanese sweets shops. Manju tempura is just manju tempura. It is covered in tempura batter, just like shrimp or vegetable tempura

When it comes to "Manju Tempura," "Kyoushimizu" is famous

Although manju tempura is now known as a local Aizu dish, as mentioned above, it was originally a home-cooked dish and was not widely recognized as a dish to be eaten in restaurants

However, there is a famous manju tempura restaurant in Fukushima Prefecture called "Kowashimizu."

Located along the road that runs from Aizuwakamatsu City to Inawashiro is Tsuyoshimizu Ganso Shimizuya .

The name of the place is said to come from the crystal clear spring water that gushes forth. By the way, there is a legend about Tsuyoshimizu

There was a father and son named Yosoichi, a hardworking woodcutter, and his son Yosouji, who was lazy and always got into trouble

The drought was so severe that the bottom of Lake Inawashiro was visible, and there were two consecutive years of poor harvests, leaving Yosonji exhausted from hunger. However, his father, Yosoichi, always felt tipsy when he returned home from working in the mountains. Curious, Yosonji decided to secretly follow his father one day

On the way home, his father had been drinking pure water and was tipsy. Thinking he had been tricked, Yosouji tried drinking the water, but to his surprise, it was just pure water

One night, some time later, while Yosonji was sleeping, Benzaiten appeared at his bedside. She quietly admonished him, saying, "That pure water is a blessed spring that brings happiness to people. However, you have not received its blessings. Look back at yourself and see why that is."

Deeply moved by the deity's beauty, Yozoji reflected on his own sins and became a filial son, seemingly reborn. He then built a shrine near Shimizu and lived there for many years as the shrine's caretaker

The pure water that springs from Tsuyoshimizu has likely been treasured since ancient times as a blessing to people

The manju tempura served at Ganso Shimizuya is made using handmade manju. The brown manju has a thin skin and is filled with plenty of smooth bean paste. When it's freshly fried, it's piping hot and crispy

So, before you bite into it, you'll probably realize something and stop eating. What should you dip your manju tempura in? Even those who normally eat tempura with salt or tempura sauce might find themselves struggling to decide what the best dip is when eating manju

If you can't decide, we recommend the "soy sauce" flavor. The combination of sweet bean paste and salty soy sauce is a perfect match. When the crispy batter pops open, the chewy sweet bun appears, and you can taste the saltiness of the soy sauce. The oil is well-drained, so even if you eat a lot, you won't feel heavy

By the way, at Genso Shimizuya, the specialties alongside the manju tempura are herring tempura and dried squid tempura. They also have a tempura set that includes an assortment of manju, herring, and dried squid. Be sure to check it out too

Original Shimizuya ＜Information＞

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Can you make it at home? Manju Tempura

Of course, you can make manju tempura at home. Just like regular tempura, you dip the manju in tempura batter and fry them! We recommend using standard brown manju

Here are some tips for making it delicious

  • Coat the batter lightly, without making it too thick
  • The oil temperature is 170°C and the frying time is about 2-3 minutes
  • Leave it until the surface hardens

The ideal texture for the batter is crispy. It has a fun, light texture that you can enjoy. If you have some manju at home, please give it a try. If you get hooked, you might want to buy some manju just to make tempura!

"Manju Tempura" is a delicious local dish

This time we introduced "Manju Tempura," a local dish from the Aizu region of Fukushima Prefecture

Manju tempura is similar to karinto manju and fried manju, but it's not the same thing. When you hear the name, you might be surprised, but after trying it, you'll be amazed at how delicious it is. If you're traveling to Aizu, be sure to enjoy the authentic, traditional taste at Tsuyoshimizu. We also recommend eating it hot and fresh from the fryer at home

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