Mizumanju, a cooling sweet that helps to beat the summer heat, is a local B-class gourmet dish from Ogaki City, Gifu Prefecture.

Its refreshing appearance and smooth texture make it the perfect Japanese sweet for the hot season. There is also a similar sweet called "kuzu manju", but the two are actually quite different.

Let's explore the characteristics and history of Mizumanju.

Characteristics of Mizumanju

The most distinctive feature of Mizumanju is the unique texture of the dough. Kuzuko flour has the property of hardening when cooled, and adding bracken flour to it gives it a springy yet smooth texture. Chilling it with well water brings out the cool flavor even more.

The refined koshian paste can be seen through the transparent white dough, giving it a refreshing appearance. When you put it in your mouth, it has a pleasant bouncy texture that slides smoothly down your throat. The dough itself has a slight sweetness that goes perfectly with the bean paste. With each bite, the sweetness gently spreads in your mouth.

In addition to the classic koshian, there are many other variations, such as matcha bean paste and fruit bean paste. Each flavor has its own appeal. Mizumanju will harden if stored in the refrigerator, so it is recommended to store it at room temperature and chill it in ice water for 2 to 3 minutes before eating.

How to make Mizumanju

Mizumanju are appealing for their delicate texture and cool appearance, but their production method is also traditional and artisanal. First, kudzu starch and bracken starch are carefully kneaded with water, and sugar is added. This dough is heated and thoroughly mixed with a machine, which melts the sugar and makes the dough translucent. This state is called "half-turning," and is the most important step in the process.

Once it becomes translucent, turn the heat to low and continue to stir by hand with a rice scoop. Then, pour the batter into a sake cup, sandwich the bean paste between the batter and pour in again. Steam it until the batter becomes even more transparent. This process is called "hon-gaeshi" (return), and the "return" in it may refer to the kudzu regaining its original transparency.

Immediately after steaming, the Mizumanju is still soft and similar to kudzu soup, so it is difficult to remove from the sake cup. Therefore, it is left to cool for nearly an hour until the dough hardens. This traditional method creates the cool Mizumanju.

In the past, it was common to take the sake home in the sake cup, and after you were done eating, the sake cup would be washed and returned to you. Nowadays, sake is sold in easy-to-carry packages, but this story shows the wisdom of the past.

The History of Mizumanju

Ogaki City, Gifu Prefecture, is known as the "City of Water," an area with an abundant supply of groundwater. In the past, each household had a well called an "idobune," which served as a refrigeration system, taking advantage of this blessed water. In addition to cooling vegetables and fruits, the well boats were used in various ways to alleviate the heat of summer.

Out of this came the creation of "mizu manju," which is eaten cold. Since the Meiji period, it has been loved by many people as a sweet to beat the heat.

In fact, it is said that the custom of common people enjoying cold sweets as "mizugashi" already existed at the end of the Edo period. Meanwhile, around 1897 (Meiji 30), Ueda Bunshichi, a Japanese confectioner in Ogaki, came up with a new idea. Using kudzu mochi as a prototype, he created a Japanese confectionery using Ogaki's famous water, and after repeated improvements so that it would not run off even when soaked in water, this was the beginning of mizu manju.

Thus was born the mizu manju, which is enjoyed by dipping it in cold water, and is still loved by many people as a symbol of summer.

Gifu Prefecture Tourism Information

Gifu Prefecture, where you can eat Mizumanju, has a variety of tourist spots. This time, we will introduce three popular tourist spots in Hida City, Gifu Prefecture.

Seto River and the White-Walled Storehouse District

The Seto River and White-Walled Storehouse District is an old town full of historical atmosphere, known as the inner sanctum of Takayama. The Seto River, where over 1,000 colorful carp swim against the backdrop of white-walled storehouses and stone walls of temples, is a popular walking spot. There are also shops selling Hida beef croquettes and other delicacies, so you can enjoy eating as you walk.

Farm in the Sky Okuhida Yamanomura Farm

"Okuhida Yamanomura Farm in the Sky" is located in the middle of nature at an altitude of 1,000m. Not only can you interact with the animals, but you can also enjoy pony riding and milking cows. This popular farm also offers a variety of experiences, including ice cream, butter, and bread making. The rich soft serve ice cream made from freshly squeezed Jersey milk, available at the restaurant, is exquisite.

Hida Village

"Hida no Sato" is a village museum with typical Hida houses, including Gassho-style houses that have endured heavy snowfall. Each house displays many tools used in farming and mountain villages, and also holds demonstrations and experiences of straw crafts, sashiko, braiding, and other seasonal events. There are also experience programs that can be enjoyed without a reservation, so many people visit.

How to get to Gifu Prefecture

Gifu, which is attractive for its gourmet food and sightseeing, has various ways to access the city. It is also conveniently located near the three largest cities in Japan: Tokyo, Osaka, and Nagoya.

If you are heading from Tokyo Station to Gifu Station, you can take the Tokaido Shinkansen to Nagoya Station and then the JR Tokaido Line to Ogaki Station in about 30 minutes.

From Osaka, you can take the Shinkansen from Shin-Osaka Station to Maibara Station, then switch to the JR Tokaido Line to Ogaki Station in about 30 minutes.

We also recommend taking a leisurely drive there by car. Try finding the best way to get there.

Location of Ogaki City, Gifu Prefecture

summary

Mizumanju, a quintessential summer treat, has a cool texture and a refined sweetness, making it a dish that allows you to experience the beauty of Japan's seasons while feeling cool.

If you visit Gifu, be sure to try Mizumanju.

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