饅頭《manju》 : Steamed bun or steamed bun with filling.
Manju is the one of traditional and popular food in Japan.
Home made manju brings back memories of my childhood. My grandmother’s old sister used to make many manjus for us.
I searched "饅頭" on the Instagram.
Many photos of "饅頭" are taken by Chinese, Korean and Japanese. And three different languages were used for the tag.
Many photos of "饅頭" are taken by Chinese, Korean and Japanese. And three different languages were used for the tag.
It shows the "饅頭" it’s own history.
In Chinese, the pronunciation is “mantou”
Most of them looks like white steamed bun that has no filling.
In Korean, the pronunciation is “mandu”
And it looks like the “ Jaozi/Gyoza” ( In Chinese: 饺子, 餃子/ Japanese: 餃子 ）that we eat in Japan and China. 餃子and 饅頭 are similar food.
In Japanese, the pronunciation is “manju”.
It is obvious that the way to cook have introduced from china to Japan.
Recently the manju is recognized as traditional Japanese sweets, and it has a image of round and plumped.
Japanese "饅頭" always have filling called "anko". Even it is small and with a thin skin, it is still called Manju.
A type of Manju looks like steamed bun with a thick skin is especially called “Chuka-man" ( means; Chinese manju).
I got smilax china leaves.
We use this leaves as a wrap for making manju or mochi cake.
This is dry type, so they need to be rehydrate.
Flower, sugar, azuki, are the three main ingredients and some baking powder, salt, and water. That’s all.
If you don't use baking powder, it will become “dango”.
It takes time to make anko, but I feel it is an interesting category of food to explore. And I think it is natural that the manju become popular in Japan, as it is very easy to change its flavor by changing the filling inside.
Illuminated them. Their right figure appeared.
Peal it and cut off the one side to V-shape. It is like a petal.
Blanch them to be transparent skin in lightly-salted boiling water. 
Soak them in plum vinegar syrup.
So dreamy tone !
This petals are very delicious!
