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Sweets from the Kanto region
In the Kanto area we have some traditional sweets from the Edo period, like grilled dumplings, the taiyaki and ningyooyaki, but we also have some of the earliest sweets with Western influence, coming via the opening of the Port of Yokohama.
In the year 2009, this port celebrated 150 years of operation.
Reference : 150 years of Yokohama
Cheese cake, Baumkuchen rolls and other types of Western cakes and chocolates are only some to name.
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Cake Shops in Tokyo
Gunma prefecture is a great producer of wheat and many sweets are made with wheat flour.
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Tokyo Sweets Guide
東京スイーツガイド
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gokaboo ごかぼう【五家宝／五荷棒】rice flour sweet sticks
Kumagaya, Saitama
Mochigome rice flour is mixed with sugar and mizuame, then pressed into poles.Since the middle of the Edo period.
. Fukutaro Engi Mochi 福太郎縁起餅 .
Mishima Shrine, Shizuoka
heraheradango, herahera dango へらへらだんご / へらへら団子
Kanagawa, Sashima 佐島 in Yokosuka
Prepared from wheat flour and jooshinko rice flour to make balls, then flatten them. The outside is covered with red bean paste.
Made for the Boat Festisval in July of this part of the city.
It is not made for sale and not known much outside of Sashima.
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a kind of ankoromochi あんころ餅. They look similar to akafukumochi 赤福餅 (speciality of Mie prefecture).
In Atami hot spring, Shizuoka, they prepare another kind of herahera mochi with a sauce of sesame flavor.
iga manjuu いが饅頭 / 毬饅頭 / いがまんじゅう special rice cakes
Northern parts of Saitama. iga manjū
IGA is the name for the burr or skin of a chestnut that covers the nut.
Here it signifies an anko-filled steamed bun wrapped in red bean rice (sekihan). The red color is hopet to ward off illness in children.
Saitama is a great producer of wheat flour. It is said to be the best wheat of Japan, grown on the slopes where rice can not be grown.
Igamanju are made for festivals.
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"Stachelhülle-Manju"
Kamakura sweets
Daibutsu manjuu 大仏まんじゅう / 大仏饅頭
... Sweets from the Big Buddha, Kamakura
Hachimangu kawara senbei 鶴岡八幡宮 瓦せんべい
... Senbei with Hachimangu shrine imprint
Kamakura hato saburee ハトサブレー
... sable bisquits in the shape of doves
Butterkeks in Form einer Taube (Vogel vom Schrein Hachimangu)
kankoyaki かんこ焼き grilled dumplings
Kanagawa, Sagamihara, Tsukui Town 津久井町
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mountain vegetables and mushrooms are stuffet into the manju. It is not really sweet, but eaten as oyatsu snack.
The name comes from a big drum used for Gagaku, kakko 羯鼓（かっこ）, which is similar in form.
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Kuzu-mochi 葛餅 arrowroot mochi
Kanagawa, at Kawasaki Daishi Temple
川崎大師名物「久寿餅」
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Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura
misopan みそパン bread with miso paste
Numada Town, Gunma 群馬県沼田市
Miso paste is put into freshly baked french bread
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momo serii, momoserii 桃ゼリー peach jelly
Kanagawa.
Since 1931 Kanagawa produces even more peaches than the famous Okayama prefecture.
ningyooyaki 人形焼 figure waffles
They come from the Ningyocho-District of Edo. 人形町通り
nogonboomochi, nogonboo mochi のごんぼうもち
nogonboo is another name for oyamabokuchi オヤマボクチ ( 雄山火口)
Synurus pungens, a kind of smelly mountain thistle.
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It is a kind of sansai, harvested in spring in the Eastern Chichibu area. It is prepared like yomogi mochi. Prepared in spring and then frozen it can be eaten all year long. The mochi look quite dark in color.
sakemanjuu, sakamanjuu 酒まんじゅう"manju with sake"
Kanagawa, Sagamihara. Sake-manju
made from fermenting kooji and cold rice, then add wheat flour. Filled with sweet bean paste.
They are made a bit different in each family.
They have a saying for the girls in Sagamihara: If you can not spin your own silk and prepare sake manju, you can not get married.
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They are also made in other areas, for example Fukuoka.
taiyaki 鯛焼き sea bream waffles
tansan manjuu 炭酸まんじゅう "carbonated manju cakes"
Gunma prefecture, Saitama prefecture
Gunma is a great producer of wheat and these cakes filled with sweet bean paste are made in every home to serve to visitors.
They are baked with sodium bicarbonate (baking soda, juutansan sooda じゅうたんさんソーダ【重炭酸ソーダ】.
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Backpulver-Manju
tochimochi 栃もち, とち餅 mochi from horse chestnuts
Saitama
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They are prepared for the New Year celebrations in Saitama. The nuts are very bitter and need special preparation to get rid of the bitterness. Mochigome sticky rice is pounded with the horse chestnuts.
It is said to ward off brain hemmorage in the elderly.
Also made in Tottori.
yakimanjuu, yaki manju 焼きまんじゅう grilled manju
Gunma
For the cold winter Daruma marked, for blossom viewing or other outings, you always feel the smell of grilled manju.
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Some of them are filled with miso paste
miso yakimanjuu 味噌焼きまんじゅう
The manju are on a stick and some sweetened miso paste is spread over them.It used to be a regional snack (oyatsu) in Gunma. Wheat powder was blended with cloudy sake (nigorizake) to make it ferment. Now they are sold at roadside stalls (yatai) during festivals.
yubeshi 柚辺志（ゆべし）yuzu and walnut jelly
Kanten jelly is dissolved and soy sauce, sugar and mirin added. An egg and juice from squeezed ginger is added and all let to harden in a square pot.
yubeshi 柚餅子 dumpling with yuzu
first prepared for the warlord Takeda Shingen.
Black sugar is melted, the skin of yuzu citrons and walnuts are mixed with kyooriki 強力粉 flower.
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There are different ways to prepare it in various regions of Japan. Most important is brown sugar, waltnuts and the peel of yuzu.
Also from Toyama.
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Things found on the way
Daruma Sweets
Famous Daruma Sablee from
Kawasaki Daishi Temple
川崎大師名物 元祖ダルマサブレー
川崎大師名物のせき止め飴
sekidome ame, cough drops from Kawasaki Daishi
cut in a special way, ame kiri 飴切り
Dorayaki, Cakes with beanpaste filling
from Temple Jindai-Ji
Sweets with DARUMA
. ame-kiri no oto ni umoruru hatsu Daishi
the sound of cutting sweets,
just deafening -
First Daishi Ceremony
with a photo
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tansan senbei 炭酸センベイ
Hyogo prefecture
Prepared with the bubbeling carbonated water from Arima hot spring.
. Arima Hot Spring .
Arima Tosen Shrine 有馬 湯泉神社
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HAIKU and SENRYU
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Related words
WASHOKU
Various types of MOCHI
***** WASHOKU : Regional Japanese Dishes
***** WAGASHI ... Sweets SAIJIKI
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