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“Manjuu Kowai” (afraid of manjuu) is one story in rakugo. Among rakugo, it’s as famous as “Jugemu” and “Meguro no Sanma.”

ja.wikipedia.org

Manjuu

We have to start off with manjuu. It’s said that the origin of manjuu in Japan comes from the 14th century, when a Chinese monk named Rinjouin came up with it.

Nowadays, there are lts of different types such as sake manjuu, chestnut manjuu, tea manjuu, momiji manjuu, and others. It’s distributed as congratulatory gifts and is a representative confectionary among tea-cakes.

Kushi Dango

These are also simply just called “dango” (dumplings). This is my favorite snack.
Just like the picture, the surface is fragrantly grilled, and eaten with a soy sauce glaze.

Taiyaki

This is another snack that I love a lot, and when I smell the aroma wafting from the storefront, I buy it unconsciously.
The outside is crispy waffle in the shape of a sea bream fish, and the rich anko inside collaborates superbly with the outside.
This is a famous snack that the Japanese people have loved since the Meiji era.

Kurikinton

This is another unarguably delicious snack, and one food that is never left out of the New Year’s feast.
Crushed chestnuts in anko is eaten with candied chestnuts…it’s happiness.
This is another well-known Japanese snack that has been long-loved by the Japanese people since the Meiji era.

Amanattou

I love this too. I think this snack goes the best with Japanese tea.
Beans are carefully preserved in sugar, and the outside is sprinkled with powdered sugar.
In any case, the taste is deep and exceptionally delicious.

Ohagi

It’s also called botamochi, but it was originally a snack that was served during village gatherings.
It uses simple ingredients so it can also be used for festivals and other occasions, and it’s a snack that has quite a long history.

My late grandmother used to make this frequently, and the taste far surpasses the commercially-sold ohagi.
Even now sometimes I recall the taste of her ohagi.

Shingenmochi

This snack is frequently said to have been thought of by Takeda Shingen, who wanted food he could carry during wartime.
When I was a child, because a friend of my father’s would send us some ever year, it’s a taste I’ve loved since childhood.
Even now sometimes, I crave it obsessively, and I often order it.

Kudzumochi

This is also delicious. The characteristic refreshing taste of the kudzu mixed with the the brown sugar soybean syrup is irresistible.
I eat this a lot especially in the summer. Now I want to eat it again!

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