Urajiro Manju (うらじろまんじゅう)

Overview

Urajiro manju is a regional style of manju — a steamed confection with a soft outer dough and a sweet bean paste center. What distinguishes it in descriptions is a wrapping or association with “urajiro” (literally “white back”), commonly thought to be a broad fern leaf used as a wrapper or imprint. The finished cakes are typically palm-sized, steamed until the skin is satiny and slightly sticky, with the bean paste warm and dense inside. (Unverified: precise leaf use varies by maker.)

Origins and History

Leaf‑wrapped sweets have a long presence in Japan (kashiwa‑mochi, sasa‑dango). Oral histories around urajiro manju point to small confectioners adapting that leaf‑wrapping tradition to local ingredients and ceremonies. Written documentation specific to “うらじろまんじゅう” is scarce in widely accessible sources; much of what people call its provenance is preserved as shop lore. (Unverified)

Ingredients and Preparation

Typical components: - Dough: wheat flour (or a blend with rice flour), sugar, water, small amount of oil or shortening, and baking powder. - Filling: smooth (koshian) or chunky (tsubuan) sweet red-bean paste; sometimes white‑bean paste or chestnut paste.

Basic method: roll a thin sheet of dough (3–4 mm), cut into rounds, place roughly 12–20 g of anko, seal and shape, then steam on a gentle, even steam for 8–12 minutes. If a leaf is used, it is wrapped around the bun before steaming to impart a vegetal aroma and to keep the surface from sticking. (Unverified: some recipes call for steaming without a wrapper and applying a leaf only for presentation.)

Flavor and Texture

On the first bite you meet warm, humid steam, the dough yielding with a slight chew and a faint milky wheat scent. The bean paste is sweet but restrained — more rounded than caramelized — with a smooth, almost velvety thickness that contrasts the pillowy skin. If a fern leaf was used in steaming, there’s a subtle green, herbaceous note — think undergrowth or dried hay rather than bright citrus — that lingers on the palate and on the nose.

Compared to baked manjū (like momiji manjū), urajiro manju is gentler, less toasty, and relies on moist heat for tenderness; compared to kashiwa‑mochi, it lacks the chewy rice cake elasticity but shares the leaf‑infused aroma.

How to Eat & Pairings

Smell the wrapper first to register the vegetal top note. In many leaf‑wrapped wagashi the leaf itself is not eaten; check with the seller (Unverified whether urajiro leaves are intended to be consumed). Pairings: steamed, lightly astringent sencha or nutty hojicha balance the sweet paste; genmaicha underscores roasted notes. Serve warm or at room temperature.

Where to Try It

Sought at local wagashi shops, shrine festivals, and regional markets where the name is known. If you encounter a shop advertising “うらじろまんじゅう,” ask the confectioner about their leaf and steaming technique — these shops often preserve the most authentic versions. (Unverified: there is no single national hub for this confection.)

Home Cooking Tips

• Use smooth koshian for a classic texture; shape filling into a compact ball to avoid air pockets.
• Steam over low, steady heat; fierce boiling steam causes splitting.
• Line the steamer with parchment or cabbage leaves to prevent sticking.
• If using a fresh leaf, blanch briefly to soften and reduce bitterness; if the leaf is decorative, remove before eating.
• Reheat gently in a steamer 3–4 minutes; microwave wrapped in a damp paper towel for 15–25 seconds for a quick fix.

FAQ

Q: Is the leaf edible?
A: Often not eaten — many leaf‑wrapped sweets use the leaf for aroma or presentation. Confirm with the seller. (Unverified)

Q: How long will they keep?
A: Best eaten same day; refrigeration dulls texture. Reheat gently to revive steam.

Q: Is it vegetarian?
A: Typically yes (beans, flour, sugar), but check for added fats or eggs in some recipes.

If you want, I can try to locate regional references or specific shop names for a particular prefecture — tell me where you plan to look.