# Igamanju ｜ Our Regional Cuisines

**Cuisine Name**: Igamanju

**Region**: Our Regional Cuisines

## Main Lore Areas
Nishi-Mikawa region

## Main Ingredients Used
Rice flour, glutinous rice, sweet bean paste

## History, Origin, and Related Events
“Oshimon” (or “okoshimon”) is a seasonal confectionery from Aichi Prefecture made by kneading rice flour with boiling water, shaping it in a mold, and decorating it with colored powder. In the Nishi-Mikawa region it’s customary to eat “Igamanju" during the Doll’s Festival (Momo no Sekku).“Igamanju” is a confection made by coating either coarse or fine red bean paste in rice flour and then decorating the surface with colored glutinous rice. While “Igamanju” can also be found outside of Aichi Prefecture in Kyoto and Kyushu, it’s a unique custom of the Nishi-Mikawa region to eat “Igamanju” as part of the Girls' Day (Hinamatsuri) celebration.There are various theories about the origin of the name “Igamanju.” Some believe that the glutinous rice used on the surface of the confection resembles the texture of a chestnut (“iga” in Japanese). Another theory suggests that it comes from the historical event of Ieyasu Tokugawa’s journey known as “Iga-goe,” which means crossing the Iga region. Yet another theory links the name to the aroma (“kaori” in Japanese) that emanates while steaming the manju, as it is derived from the word ("ii no ka”) which means the fragrance of rice.The “igamanju” you can eat in Okazaki City is made of pink, yellow, and green. Some say that the pink means peach blossoms, yellow means rape flower blossoms, and green means new buds. Others say the pink (red) means warding off evil, yellow means prayers for a good harvest, and green means vitality. Some suggest that this vivid and colorful appearance is one of the reasons it has become established as a traditional Girls' Day confection.

## Opportunities and Times of Eating Habits
After being given as an offering to the Hina dolls, it’s traditionally eaten on March 3rd during the Girls' Day celebration, in the same way as “hishimochi” and other traditional confections. Additionally, in some regions it’s eaten during agricultural rituals, such as the prayer for a bountiful harvest before the planting season, or during the autumn equinox after the rice harvest.In the Nishi-Mikawa region, they start appearing in stores around mid-January.

## How to Eat
Pour hot water into the mixture of rice flour and sugar, and knead until it’s as hard as an earlobe. Once steamed in a steamer, the dough is rolled out thinly and wrapped in red bean paste, and finally it’s decorated with pink, yellow and green glutinous rice and steamed again before eating. Be careful not to use high heat when steaming, as the dough will become tough.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the Nishi-Mikawa region, it’s still eaten during the Doll's Festival season. There are fewer opportunities to make it at home, but you can easily buy it at Japanese confectionery stores and supermarkets. When “igamanju” hits the shelves, many people realize that the Doll’s Festival is approaching. It’s also included in school lunch menus.

## Ingredients
- rice flour (top-grade non-glutinous): 220g
- rice flour (glutinous): 30g
- sugar: 1 tbsp
- hot water: 190ml
- sticky rice: A little
- colored powder (red/green/yellow): A little
- coarse red bean paste: 150g

## Recipe
1. 1. Combine the rice flour (non-glutinous/glutinous) and sugar, pour in the hot water, and knead well until it's about the toughness of your earlobe. Beware the risk of burning yourself.
2. 2. Roll the coarse red bean paste into 8 equal-sized pieces.
3. 3. Put the dough from Step 1 in the steamer and steam for about 20 minutes until the steam rises.
4. 4. Put the steamed dough from Step 3 in a mortar and tear it into pieces of about 3cm. Spread them out, put the bean paste from Step 2 inside and wrap it with the dough.
5. 5. Soak the glutinous rice in water for 2–3 hours, then dye it with red, green, and yellow colored powder. Use it to decorate the top of the steamed manju from Step 4 and steam for another 20 minutes over medium heat.

## Provider Information
provider : Recipe provided by: “50 Select Recipes of Aichi Local Cuisine”

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