Walking through a hot spring town, a sweet aroma fills the air.
The source of this scent is onsen manju. Freshly steamed manju line the storefronts. Steam rises, whetting the appetite. Buy one and eat it on the spot. The hot manju melts in your mouth. The sweet filling seeps into your tired body.
Onsen manju is a representative sweet of Japan's hot spring resorts. A traditional taste that has continued since the Meiji era. A staple souvenir you are sure to encounter when visiting a hot spring area. This is onsen manju.
What is Onsen Manju?
Onsen manju refers to manju sold at hot spring resorts.
They are small and round in shape. The skin is fluffy and soft. Inside, they are filled with plenty of sweet bean paste, usually made from azuki beans, either as tsubuan (chunky paste) or koshian (smooth paste).
The hallmark of onsen manju is that they are steamed, not baked. Steaming makes the skin fluffy and soft. This texture is the charm of onsen manju.
Moreover, in many hot spring areas, they are steamed using the steam from the hot springs. This unique method of steaming manju with the heat of the hot springs is the origin of the name "onsen manju."
The History of Onsen Manju
The history of onsen manju dates back to the Meiji era.
Ikaho Onsen in Gunma Prefecture is considered the birthplace. In 1910 (Meiji 43), a shop called Shogetsudo began making manju with brown skin. This was the beginning of onsen manju.
The brown skin was made using brown sugar, which was a luxury item at the time. This sense of luxury was well-received by tourists. As a "specialty of Ikaho Onsen," onsen manju gained popularity.
After that, onsen manju spread to hot spring areas across the country. Each hot spring area began making its own unique onsen manju. While they have regional characteristics, they are commonly referred to as "onsen manju."
Nowadays, you will always find onsen manju when visiting a hot spring area. They have become a staple souvenir.
How Onsen Manju is Made
The basic method of making onsen manju is simple.
- Making the Dough: Mix flour, brown sugar (or regular sugar), and baking soda to make the dough.
- Wrapping the Filling: Wrap the filling with the dough.
- Steaming: Steam for 15-20 minutes in a steamer.
- Completion: Let the steamed manju cool.
The most important step in this process is "steaming." In hot spring areas, the steam from the hot springs is often used. The steam from hot springs is usually more humid than regular steam, which helps make the manju fluffy.
Additionally, the steam may contain components from the hot springs. In sulfur hot spring areas, a slight sulfur flavor may transfer to the manju. This subtle flavor creates a unique taste specific to that hot spring area.
Regional Characteristics of Onsen Manju
Onsen manju vary slightly depending on the hot spring area.
Ikaho Onsen (Gunma Prefecture): The birthplace of onsen manju. Known for its brown skin. Strong brown sugar flavor, traditional taste.
Kusatsu Onsen (Gunma Prefecture): Many manju with white skin. Both tsubuan and koshian are available. Freshly steamed manju can be bought near the Yubatake.
Hakone Onsen (Kanagawa Prefecture): Offers various types of manju. Modern variations like matcha and chocolate flavors are abundant.
Beppu Onsen (Oita Prefecture): Manju made using the "Jigoku Mushi" method, steamed with steam from the hells (high-temperature fumaroles). Slight sulfur aroma.
Dogo Onsen (Ehime Prefecture): Known for its soft skin. The filling is less sweet, offering a refined taste.
These unique characteristics enhance the enjoyment of hot spring tours. Comparing onsen manju from different regions is one of the pleasures of hot spring travel.
How to Enjoy Onsen Manju
Onsen manju is best enjoyed while warm.
Buy freshly steamed manju at the shop and eat it on the spot. Bite into the hot manju. The soft skin melts in your mouth, and the sweet filling spreads. The happiness of this moment is incomparable.
Cold manju are also delicious, of course. However, they are a different experience from the warm ones. If possible, it is recommended to eat them freshly steamed.
The best drink to accompany onsen manju is tea. Green tea or roasted tea. The bitterness of the tea enhances the sweetness of the manju. Many manju shops offer free tea. This hospitality is also one of the attractions of hot spring areas.
Strolling and Snacking in Hot Spring Towns
Onsen manju is perfect for strolling and snacking.
Walk through the hot spring town in a yukata while eating manju. This scene is a hallmark of hot spring areas. Tourists and locals alike walk with manju in hand.
You can buy manju wrapped in paper for strolling, starting from one piece. Priced around 100 to 150 yen. The ease of purchase is part of the charm of strolling and snacking.
You can visit several shops and compare them. The manju from shop A has a thicker skin. The manju from shop B has more filling. Enjoying these subtle differences is another pleasure of walking through hot spring towns.
Onsen Manju as Souvenirs
Onsen manju is a popular souvenir.
Boxed manju can be bought anywhere in hot spring areas. Available in various sizes, such as 6, 10, or 20 pieces, allowing you to choose according to the recipient.
The shelf life is about 3 to 7 days. The downside is that they don't last long, but this is proof that no preservatives are used. You can enjoy the natural taste.
As a staple souvenir from hot spring areas, onsen manju is a safe choice. They are well-received by anyone you give them to. The reasonable price is another reason why onsen manju has become a staple souvenir.
The Evolution of Onsen Manju
Traditional onsen manju has brown sugar skin with azuki bean paste.
However, in recent years, onsen manju has evolved. Various variations have appeared.
Matcha Manju: Manju with matcha kneaded into the skin. The green appearance is beautiful.
Chocolate Manju: Manju with chocolate filling. Popular among the younger generation.
Cheese Manju: Manju with cream cheese filling. A Western-style flavor.
Fruit Manju: Manju with fruit fillings like strawberry or blueberry.
Chestnut Manju: Manju with chestnut filling. An autumn staple.
Sweet Potato Manju: Manju with sweet potato filling. A specialty in some regions.
This evolution maintains a balance between tradition and innovation. While preserving traditional manju, new flavors are also offered. This diversity expands the appeal of onsen manju.
Frozen Onsen Manju
Recently, frozen onsen manju have also appeared.
They can be purchased online, allowing you to enjoy onsen manju anywhere in the country. You can defrost them at home and warm them in a microwave or steamer to enjoy freshly steamed manju.
This advancement in freezing technology is expanding the market for onsen manju. You can enjoy onsen manju without visiting a hot spring area. This convenience further boosts the popularity of onsen manju.
Onsen Manju Production Sites
In some hot spring areas, you can tour onsen manju production sites.
You can watch through glass as artisans make manju. Stretching the dough, wrapping the filling, and placing it in the steamer. You can see this series of steps up close.
Touring the production site is particularly interesting for children. They discover, "This is how manju is made." It has educational value.
Some facilities also offer manju-making experiences. You can wrap the filling and steam it yourself. This experience becomes a memorable part of your hot spring trip.
Calorie Content of Onsen Manju
Onsen manju is sweet.
Each piece contains about 100 to 150 kcal. The main components are carbohydrates (flour, sugar) and a small amount of fat. Protein is minimal.
They are not low in calories. However, they are perfect for replenishing energy while walking around hot spring areas. The moderate sugar content revitalizes your tired body.
Even if you're on a diet, 1 to 2 pieces should be fine. As a pleasure of visiting hot spring areas, they can be enjoyed without guilt.
Onsen Manju and the Seasons
Onsen manju are sold year-round.
However, sales vary by season. Sales increase from autumn to winter. In cold weather, people crave warm manju.
In spring, sakura-flavored manju appear. In summer, chilled manju are sometimes sold. Eating manju chilled in the refrigerator is another enjoyment unique to summer hot spring areas.
Seasonal limited products also enhance the appeal of onsen manju.
Competition Among Onsen Manju Shops
There are multiple manju shops in hot spring areas.
Each competes with its unique flavor, claiming "Our manju is the best." This competition enhances the quality of onsen manju.
Tourists visit multiple shops to compare. "Shop A's skin is softer," "Shop B's filling is sweeter." This comparison is enjoyable.
From the perspective of the entire hot spring area, this competition is beneficial. Having a variety of high-quality manju increases the appeal of the hot spring area. The competition among onsen manju shops supports hot spring tourism.
Onsen Manju and the Regional Economy
Onsen manju also contribute to the regional economy.
Employment at manju shops, procurement of raw materials, and purchases by tourists—all these bring money to the region. The onsen manju industry is one of the important industries in hot spring areas.
Especially in smaller hot spring areas, manju shops are often among the few commercial facilities. If a manju shop closes, the vibrancy of the hot spring town may also be lost. Onsen manju are an important presence supporting the economy of hot spring areas.
The Future of Onsen Manju
Onsen manju will continue to evolve.
New flavors, new methods. While preserving tradition, innovation will continue. This approach will make onsen manju a beloved presence for future generations.
At the same time, shops that preserve traditional methods will remain. There will always be people who seek the taste of traditional brown sugar manju.
Tradition and innovation. By coexisting, the diversity of onsen manju is maintained. This is the future of onsen manju.
Enjoy Manju at Hot Spring Areas
When visiting a hot spring area, you must try onsen manju.
Walk through the hot spring town, find a manju shop. Buy freshly steamed manju at the shop. Eat it on the spot. The hot manju melts in your mouth.
This experience will be a memorable part of your hot spring trip. After soaking in the hot springs, walking through the town in a yukata, and eating manju. This flow is the charm of Japan's hot spring areas.
Soak in the hot springs. And eat manju. Therein lies the tradition and culture of Japan's hot spring areas.
