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| Manju (food) ： ウィキペディア英語版 |
Manjū
is a popular traditional Japanese confection. There are many varieties of manjū, but most have an outside made from flour, rice powder and buckwheat and a filling of ''anko'' (red bean paste), made from boiled azuki beans and sugar. They are boiled together again and kneaded. There are several varieties of bean paste used including ''koshian'', ''tsubuan'', and ''tsubushian''.
==History==
''Manjū'' was derived from a type of ''mochi'' (蒸餅), or pounded rice cake, that has existed in China for a long time. It was originally called ''Mantou'' in Chinese, but became known as ''manjū'' when it came to Japan. In 1341, a Japanese envoy that came back from China brought back ''manjū'' with him and started to sell it as ''Nara-manjū''. It is said that this was the origin of Japanese ''manjū''. Since then, it has been eaten for nearly 700 years by Japanese people. Now it can be found in many Japanese sweet shops. Its low price is a reason that it is popular.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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