Since its founding during the Edo Period, Yamadaya has been producing “Yamadaya Manju” sweet buns for over 150 years. Each one weighs only 22 grams and is crafted using carefully selected, high-quality red beans and refined white sugar, following traditional secret recipes.

Take a closer look. The outer-layer is so thin that you can almost see through it, measuring just 0.1 millimeters in thickness. You can feel the weight of the bean paste inside when you pick it up.

Take a bite of the red bean-colored “Yamadaya Manju.”

What do you think? You might be surprised by its unique texture, as it melts in your mouth.

The secret that sets it apart from other manju is in its cooking method and water content, resulting in a sweet yet gentle flavor and a refreshing aftertaste. There are only four ingredients: red beans, sugar, flour, and water, which allows the natural flavor of the beans to shine through. The beans are carefully chosen from Hokkaido, ensuring that not only the taste but also the aroma, color, and size of the beans contribute to creating a beautiful manju.

Try sipping tea while there’s still some bean paste in your mouth and see how that tastes.

The subtle sweetness is heightened by the tea’s bitterness and produces a unique aftertaste. Enjoy the experience of bean paste and tea combined.

Next, let’s try “Marobu.”

“Marobu” manju are filled with white bean paste. The name originates from a line by the Matsuyama-born poet Masaoka Shiki: “With ripped gloves, roll snow into a ball.” This verse evokes an image of children playing on a winter day, making snowballs. Thus, the name “Marobu” reflects the buns’ cute, white-as-snow appearance.

Go ahead and take a bite.

Marobu has a moister texture and a more refined taste. It’s made using a similar method to the Yamadaya Manju we mentioned earlier, but the filling consists of white azuki beans instead of red beans.

How does tea enhance the flavor of this white bean paste? We encourage you to pair it with your tea and experience the difference for yourself.

Finally, let’s try “Kokibi.” There’s only one difference between “Kokibi” and “Marobu.” Can you guess what it is?

“Kokibi” uses the same white bean paste as “Marobu,” but substitutes Okinawan cane sugar for white sugar, resulting in a mellow and rich sweetness reminiscent of brown sugar. “Kokibi” boasts a distinctive flavor profile derived from freshly squeezed sugar cane juice. It offers a well-balanced mineral taste that pairs excellently with matcha green tea, coffee, and black tea.

Now, let’s explore some trivia about red bean paste. First, what is its origin?

The exact reason red beans became the primary ingredient is unclear. One theory suggests it originated from “yokan,” a sweet bean paste brought back from China by a monk during the Kamakura Period. Interestingly, “yokan” translates to “warm mutton soup.” However, since Japanese monks were prohibited from eating meat, they likely substituted beans for mutton, much like how modern vegan cuisine uses soy-based meat substitutes. Red beans were also used in steamed buns, which originated from China, possibly contributing to the evolution of Japanese manju.

There’s a legend surrounding the origin of Yamada Manju. When its founder, Takatsuji Genzo, was a merchant, a pilgrim traveling to the 88 temples of Shikoku sought shelter with him. Grateful for his hospitality, the pilgrim offered to teach Genzo how to make manju. The manju became so popular that he decided to open a shop. The establishment was located near Yamada Yakushi, one of Japan’s three Yakushi temples. Genzo believed that the Buddha of Yamada had transformed himself and taught him the craft of manju making, prompting him to name his shop Yamadaya.

This legend dates back to the Edo Period, yet Yamadaya Manju has remained the same since then. The secret recipe has been passed down through generations, with only the family heads aware of the entire method. This allows for the preservation of techniques honed over 150 years, packed into every piece of manju.

Having compared the three types of manju, what are your thoughts?

Yamadaya Manju pairs well with both tea and whiskey. It can also be enjoyed as a cold dessert during summer, as it doesn’t freeze completely when chilled.

Yamadaya Manju has delighted taste buds for over 150 years. We invite you to savor this treat and experience its rich craftsmanship.