Kashiwaya Usukawa-manju", a famous confectionery in Fukushima

Kashiwaya Usukawa Manju is a famous confectionery in Fukushima. It is said to be one of the "three great manju" in Japan along with "Shihose Manju" in Tokyo and "Ote Manju" in Okayama.

Kashiwaya Usukawa-manju was born in 1852. The founder of Kashiwaya invented a thin-skinned bun with full of red bean paste at a thin-skinned teahouse in Koriyama-juku on the Oshu Highway. Since then, it has been loved by many people.

The main ingredient of the buns is homemade red bean paste made from carefully selected azuki beans and finished with Kashiwaya's techniques and craftsmanship. Koshi An," which has been loved since the establishment of the company, and "Tsubu An," which was created in 1986 at the request of fans, are available.

Koshi An

As the name "Usukawa-manju" implies, the skin is so thin that the red bean paste can be seen through the surface. On the back side, more than half of the bean paste can be seen. If the buns are made by wrapping the bean paste in the skin, this is like a new type of confectionery, "surprisingly rich bean paste - with a thin skin".



As you can guess, as soon as you set your teeth on it, you will reach the red bean paste. The moist skin and surprisingly smooth bean paste. It melts in your mouth and spreads an elegant sweetness. It is as delicate as a Western-style confectionery without losing any moisture in the mouth.

Tsubu-an

In contrast to Koshi-An, where you can enjoy the sense of unity between the skin and red bean paste, Tsubu-An allows you to enjoy the presence of azuki beans more. The smooth bean paste sometimes has a rough texture on the tongue. The azuki bean flavor is also more pronounced.


It depends on your preference whether you prefer koshi-an or tsubu-an, but both have a perfect balance between the thin crust and the tightly packed red bean paste. You will definitely be addicted to the sense of unity. In addition to Kashiwaya stores, they are also available at service areas and department stores.