Sake Manjū
''Sake Manjū'' (''Saka Manjū/'' 酒饅頭) is a type of traditional Japanese confectionery (''wagashi'') characterized by its fermented dough, which is made using ingredients such as sake lees (''Sake kasu, sakekasu'') or a fermentation starter similar to sweet sake (''amazake''). It is consumed throughout Japan, with particular regional prominence in areas such as Kyushu and the Tōhoku region. Overview Sake Manjū is made by fermenting a dough composed primarily of wheat flour, sugar, rice malt (''Kōji (food), kōji''), and fermentation agents such as ''Sakedane'' or ''Sake kasu, sakekasu''. Once the dough has naturally risen through fermentation, it is steamed to produce a soft and chewy texture. The resulting confection is noted for its fragrant aroma, derived from the fermentation process, though it does not contain alcohol. While Sake Manjū is enjoyed nationwide, it is particularly associated with regions such as Ōita Prefecture, Ōita, Fukuoka Prefecture, Fukuoka, an ...
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