# Mizu Manju (Water Sweet Mochi) ｜ Our Regional Cuisines

**Cuisine Name**: Mizu Manju (Water Sweet Mochi)

**Region**: Our Regional Cuisines

## Main Lore Areas
Ogaki City

## Main Ingredients Used
Kuzu ko (=Kudzu starch), Warabi ko (=Bracken starch ), Red Beans

## History, Origin, and Related Events
"Suimanju" is a type of steamed bun made with a dough composed of kudzu powder and warabi powder, filled with sweet red bean paste, and then chilled using well water. The creation of Suimanju is said to date back to the Meiji era. Owing to the abundant underground water in Ogaki, known as the "City of Water," many households used well water to cool vegetables and fruits in a device called the "idobune" (well boat) as an alternative to refrigerators. Suimanju was developed as a refreshing summer sweet to enjoy during this time.In its early stages, Suimanju was made using only kudzu powder. However, kudzu powder easily dissolves in water and becomes firm when chilled. To address this, water-resistant warabi powder was incorporated into the recipe, resulting in a delightful and chewy texture for Suimanju when chilled.

## Opportunities and Times of Eating Habits
In the display tank at the confectionery shop, water manju (steamed buns) chilling in small cups has become a seasonal symbol heralding the arrival of summer in Ogaki, known as the City of Water. The sales period varies among shops, but it typically runs from April to around September.

## How to Eat
The process involves mixing kuzuko (arrowroot starch) with warabiko (bracken starch), known for its water resistance. The resulting mixture is then steamed until soft, wrapped around sweet bean paste, poured into ceramic cups, and steamed again to solidify. Finally, the water manju is cooled by immersing it in cold underground water.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)During the water manju season, these treats are available for purchase at various confectionery shops in the city of Ogaki.

## Ingredients
- Kuzuko (arrowroot starch): 90g
- Warabiko (bracken starch): 12g
- Sugar: 180g
- Water: 720g
- Sweet red bean paste (Nerikiri): 170g (about 1 piece of 7g)

## Recipe
1. 1. Dissolve kuzuko and warabiko in water.
2. 2. Add sugar, heat the mixture, and stir slowly. Once it becomes a semi-transparent paste, remove from heat.
3. 3. Pour the batter into a half-filled ochoko (small sake cup), add a ball of sweet red bean paste in the center, then fill the ochoko to the top with the batter.
4. 4. Steam for approximately 10 minutes or until it becomes transparent.
5. 5. Cool, then chill with well water, and remove from the ochoko. The recipe provided is representative, and variations may exist between different shops. The choice of kuzuko and warabiko can affect the texture and other characteristics.

## Provider Information
provider : Ogaki Tourist Association

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