Kinoko: Mushroom - Jouyo Manju (Wagashi)
Kinoko: Mushroom - Jouyo Manju (Wagashi)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kinoko: mushroom - jouyo manju (wagashi). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Kinoko: Mushroom - Jouyo Manju (Wagashi) is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Kinoko: Mushroom - Jouyo Manju (Wagashi) is something which I’ve loved my entire life.

Great recipe for Kinoko: Mushroom - Jouyo Manju (Wagashi). This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & rice flour. This is a recipe of the Manju shaped in a mushroom. This is a recipe of the Manju shaped in a mushroom.

To begin with this recipe, we must prepare a few components. You can have kinoko: mushroom - jouyo manju (wagashi) using 5 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Kinoko: Mushroom - Jouyo Manju (Wagashi):
  1. Make ready 45 g Grated Yamaimo （Yam)
  2. Make ready 90 g Sugar
  3. Take 60 g Jouyo-ko (fine non-glutinous rice flour)
  4. Take 150 g Koshi-aｎ (red beam jam)
  5. Make ready 1 Tbsp Crushed black sesame seeds

See more ideas about Japanese sweets, Wagashi, Sweets. The Momiji manju is a speciality found in Hiroshima and on the nearby island of Itsukushima (famous for its huge torii gate). If you visit Itsukushima, you can purchase them to eat fresh (including fried momiji manju which is extremely good !) or purchase a box of the treats as a souvenir. Sadly enough there are still the job duties, but from tomorrow on I will enjoy a few days of easter break.

Steps to make Kinoko: Mushroom - Jouyo Manju (Wagashi):
  1. Ingredients for 10
  2. Add 90g of white sugar into 50g of grated Yamaimo. Mix them well.
  3. Put 1/3 of the Yamaimo Mixture into 1Tbsp of crushed sesame seeds.　Mix them.
  4. Put the white Yamaimo mixture into 60g of "jouyo-ko (rice flour)".　Mix them. Put the rice flour into the yamaimo mixture. Take out the dough. (when around 2/3 of flour interblends into it.)
  5. Put the sesame Yamaimo mixture into the rest of "jouyo-ko (rice flour)". Make the sesame dough little softer than the white dough.
  6. Divide the each dough into 10, as using dusting flour.
  7. [Make 10 Mushurooms]　Extend a white dough into a circle as using dusting flour.　Wrap a bean jam ball with the dough. (You don't have to wrap completely)　Make it egg shape.
  8. Extend a sesame dough into a circle as using dusting flour. Make a smaller and thicker circle than white one.　Put it on the top.　Make 10 Mushrooms with this way.
  9. Put them in a steamer. Spray Water over them.　Steam them for 9 minutes.　Take them out and cool them with a cotton clothes cover not to get dry.

If you visit Itsukushima, you can purchase them to eat fresh (including fried momiji manju which is extremely good !) or purchase a box of the treats as a souvenir. Sadly enough there are still the job duties, but from tomorrow on I will enjoy a few days of easter break. So I may skip the easter decoration doing. Who the hell needs coloured easter eggs, lamb shaped cakes and floral arrangements (these are overrated), when there are wagashi related dramas to watch. When it comes to enjoying fall flavors, mushrooms are an obvious choice.

So that’s going to wrap this up with this special food kinoko: mushroom - jouyo manju (wagashi) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!