When I arrived in Pecheniye for an early lunch, I was told that the lunch menu starts at 12 o'clock, so I wandered around and found a shop called "Inaka Manjuu Oshiden" where I bought some manjuu. I got the "Inaka Manjuu" (140 yen) and the "Shiroi Manjuu" (140 yen) which is wrapped in white skin. The Shiroi Manjuu is a traditional manjuu, while the Inaka Manjuu has a chewy texture that reminds me of the Oni Manjuu from Nagoya. Both have a common sweet red bean filling that is elegant and not too sweet. The Inaka Manjuu has an interesting texture and tastes delicious.

Saturday, August 2021. 15:50. I finally visited a shop that had an old-fashioned atmosphere that I had been curious about for a while! There were two types of steamed buns prepared at the storefront: - Country steamed bun 135 yen (tax included) - White steamed bun 135 yen (tax included) As I was looking around the shop, the landlady noticed me right away and kindly greeted me with a friendly smile (⁎´v `⁎) The steamed buns were wrapped in plastic wrap and handed to me in a small paper bag. [Tasting] ● Country steamed bun 135 yen (tax included) Since the white steamed bun looked like the typical fluffy type, I decided to try the unusual "country steamed bun"! It weighed 84g. It was warm when I bought it, but by the time I got home to eat it, it had cooled down, so I warmed it up a bit in the microwave before eating it♪ The chewy and smooth skin made of wheat flour was a unique texture that I hadn't experienced much before, and I liked it♡ The moderately sweet red bean paste, as described, had a nostalgic and heartwarming taste that reminded me of my grandmother for some reason (⁎˃ ꇴ ˂⁎) (I was happy with the generous amount of red bean paste♡) Simple and nostalgic steamed buns with an old-fashioned charm. I was happy to be able to taste them even in the city (⋈◍＞◡＜◍)。✧♡ I think the texture changes as time passes from when it's made, so next time I want to eat it right there after purchasing it♪

One day, I visited a Western confectionery shop called "Coldon Blue" in Minowa, and on my way back, I found this place and decided to buy a snack. It is located between Minowa and Asakusa, near Washijin Shrine and Yoshiwara. There is a showcase right on the road, where you can place your order and they will wrap it up for you. The products are "countryside manju" and "white manju". When I asked if I could take a photo of the showcase, the lady in charge kindly said, "Wait a moment, I'll arrange the manju for you," with a smile, while the gentleman looked on with a smile too, which made me feel warm inside. When they handed it to me, it was still warm! I wanted to eat it right away, but I waited until I got home. The "countryside manju" costs 135 yen and is wrapped in a wheat flour skin with a sweet, slightly restrained red bean paste inside. The "white manju" also costs 135 yen and is wrapped in a plump skin with the same red bean paste as the countryside manju. Both are simple manju, but each was delicious in its own way. I felt like I had found a good manju shop. I would like to buy and eat them again if I have the chance. It would be nice to eat them warm right away!

There is a lot of sweet red bean paste inside, and it is delicious.

The countryside manju is delicious with its chewy skin and simple taste. The price (130 yen) is reasonable. The elderly couple who run the shop are very kind and it was a pleasant experience.

There is a small shop near the famous Asakusa attraction, Washijinja, known for its otter-sama. When you enter the shop, you are greeted by a gentle steam that seems to soothe the dryness of your cheeks. On this day, there were only two types of steamed buns available: rural manju and white manju. I ordered two of each, and the total came to 540 yen. The steamed buns were warm and inviting. The rural manju had a unique chewy texture that was addictive, and the filling inside was not too sweet but generously filled. The white manju also had a fluffy skin and was delicious. I couldn't resist and enjoyed them as soon as I got home. I never knew there was such a delicious shop nearby! I will definitely visit again.

I don't want to simply say it's "rustic," but there's a kind of "countryside manju" that doesn't make you feel that way. In the Asakusa and Ryusen area, there are shops that catch your eye in the middle of residential neighborhoods. There used to be a sushi restaurant called "Marukin Sushi" that I remember fondly for serving authentic Edomae sushi. However, I heard that "Marukin Sushi" has been gone for quite some time now. There was a period about 15-20 years ago when I often had work in this area and would wander around after work. Walking around leisurely after a long time, it was still quite interesting. I used to take a taxi from JR Yamanote Line's Uguisudani Station towards the area around Senzoku 4-chome, often following closely behind a lady's taxi heading in the same direction, which made me feel a bit embarrassed. Generally, there were many taxis heading in that direction at the south exit of Uguisudani Station. Looking at the ordinary residential building that now stands where "Marukin Sushi" used to be, I faced reality and walked through the street next to the Higuchi Ichiyo Memorial Hall, arriving at the Tobu Fudo intersection. In the twilight, there was a shop with its lights on. A flag with "manju" was waving. I often saw this scene in the streets of Kyoto. The streets of Kyoto are filled with many traditional Japanese sweets shops. While reminiscing about that nostalgia, I peeked into the showcase. Yes, it looks delicious. "Mom, can I have one of this 'countryside manju'?" "Sure, sure." "Can I eat it here?" "Inside?...You can use this chair if you'd like." "Oh, I'm sorry. Thank you." I took a bite. From the soft skin emerged red bean paste that truly felt like the essence of azuki beans. Delicious. "Mom, this is delicious!" "Oh, is it? (confidently) We don't use any strange ingredients here." Yes, I understand. They don't use anything strange. Just azuki beans. But that's somehow really good. "I'll have one more, maybe a different one..." I said and this time got a regular "manju" (white manju). Ah, the skin feels like a normal one. This is what a regular manju should be. And the red bean paste is still exquisite. It's amazing how there's such an unassuming yet exquisite manju here. Lost in thought for a moment, the lady said, "We haven't changed the taste since we were established in 1910. I am the third generation owner." They don't use any additives, so it doesn't last long, and it hardens quickly, she said. I asked because steam was rising from the steamer, and she said they had just made them about an hour ago. I wanted to buy some and take them home, but this kind of thing isn't meant to be done that way. Buying them fresh and eating them right away is the way to go. I chatted with the lady about various things in the neighborhood, including memories of Marukin Sushi and K Cosmetics store. It was a strange feeling, but I was oddly happy to have become familiar with her. I sat boldly on the chair inside the store, finished two manju, and it was a moment of happiness. "Mom, I'll come back again." Starring: Countryside Manju, White Manju. 1 each, 135 yen. Supporting role: The third-generation owner of "Oshita." (Author: Kyoka Shuko, May 7, 2016) (Before posting, 5 submissions have been made. Ratings of 4.5 by 1 person, 4.0 by 3 people, and 3.8 by 1 person, so why is it "3.02"? It's because they apply strange filters that cause great restaurants like this to sink.) (※The photo will be posted later.)

Hello! This is Jun Fubuki. I love Fubuki manju, and I want to introduce a delicious one called "Oshida." It is located about 120 meters from Hibiya Line Minowa Station towards Iriya on Showa Street, then turn left onto Kokusai Street. Walk about 420 meters, turn left at Ryusen Yakuhin, and it will be on your right about 60 meters away. I bought two pieces of country manju for 130 yen and two pieces of white manju for 130 yen. Country manju has a diameter of 5.5cm and a thickness of 3.5cm. The skin, made only with wheat flour without using raising flour, has a chewy texture rather than fluffy. The red bean paste inside is slightly salty with a hint of sweetness, allowing the flavor of the red beans to shine through. I personally like the natural flavor of red beans, so I highly rate this country manju. However, it may not be to the taste of those who prefer sweeter treats. Rating: ★★★★☆ White manju has the same size as country manju. Unlike country manju, the skin is fluffy and has a thickness varying from 5mm to 10mm. The red bean paste inside is the same as country manju, creating a perfect combination with the fluffy and thick skin. This is the best red bean paste bun you can find, only at Oshida! Rating: ★★★★☆ Even those who don't like sweet treats can enjoy the natural deliciousness of red beans in these buns. Country manju may become hard over time, so steaming or microwaving it wrapped in plastic wrap can restore its softness to a freshly made texture.

The shop, or rather a corner of the kitchen, has a showcase attached. When you open the sliding door and enter the shop, you will see a large steamer right in front of you, and the inside of the shop is humid and steamy. It must be tough in the summer, but in winter, it's fine. In the summer, they apparently also have water yokan, but since it's winter, there are only two types of manju in the case: country-style manju and white manju. The skin of the country-style manju is not fermented, so it has a chewy texture with a strong flour taste. The manju has a normal fermented skin, and the filling is the same red bean paste but with a less sweet taste, allowing the flavor of the azuki beans to come through. The shop has a rustic charm in both its appearance and taste (surprising to find such a shop in Tokyo), and it's really delicious. It seems like there won't be any successors, so it's best to visit while the current female owner is still healthy.

I visited the shop on November 10th, on the day of the rooster, to pick up a kumade. Even though it was around 4 pm, there was a constant stream of customers. The country-style manju with soft skin costs 135 yen each. The red bean paste made from Hokkaido beans was carefully prepared, not too sweet, with a creamy taste. When the owner said, "It will be ready in about 5 minutes..." I replied, "I'll wait 10 minutes or even 20 minutes!" After waiting for 5 minutes, I finally met the freshly steamed, soft and fluffy hot manju. The hot red bean paste was so hot that I thought it was hotter than zenzai, with a gentle taste that conveys the goodness of the ingredients and the meticulous work. The skin reminded me of Nagano's oyaki, with a wonderful chewy texture. The owner, who works diligently in the back, and the friendly and cheerful owner are just as delightful as the manju. I will definitely visit again. The hot country-style manju... it was really delicious!

Near the famous Otori Market held every November at Washijinja Shrine, there is a steam bun specialty store called "Oshida" that has been in business for over 100 years. Located near the store are Yoshihara Shrine and the Higuchi Ichiyo Memorial Hall, so if you have strolled around the area, you may have seen it before. In the showcase on the right side of the entrance, there were large quantities of two famous items of the store, "Inaka Manju" and "Shiro Manju," with the red bean paste visible through the gray and pure white buns. They also sell ice cream monaka (vanilla and azuki bean flavors). The ingredients for the buns are simple. <Inaka Manju> Only wheat flour, red beans, and sugar are used, with no leavening agents. The freshly made skin is sticky and chewy. Since no binder is used, it becomes hard over time and needs to be steamed again to be enjoyed. The red bean paste inside is mashed, packed solidly like a taiyaki. It has a sweetness where you can enjoy the taste of red beans, but it fills you up quite a bit, so you can't eat it lightly. <Shiro Manju> Only steamed flour is used in addition to the ingredients of Inaka Manju. It looks like a blizzard bun. The fluffy skin has a moderate stickiness and blends well with the mashed red bean paste inside. There is less tendency to get tired of this type of bun. In addition to the buns, I also tried the azuki bean monaka. The skin is crispy. The ice cream is powdery like snow. The sweetness of sugar lingers gently in the mouth rather than the taste of red beans. While it cools you down while eating, it may not quench your thirst. The red bean paste in the buns is packed solidly, so you can't eat it quickly. Steamed buns may look plain visually, but if you enjoy the same mashed red bean paste, you might prefer them over taiyaki (at least I do). However, I do not like them if they are not made properly like at this store.

Years ago, I randomly decided to try it out. Whether it's the white manju or the country-style manju, the filling inside is the same, so I always buy both in equal amounts. The fluffy skin of the white manju and the chewy skin of the country-style manju are both delicious. The sweet bean paste is just right in sweetness with chunky beans. While there are delicious high-end Japanese sweets everywhere, this place offers manju that is both humble and consistently tasty. It goes well with hojicha rather than matcha. And the summer limited edition "mizu-yokan" is exceptional too. The fine texture that melts in your mouth and the gentle sweetness are delightful. Even though you can't go buy it anytime, and you can't eat a lot at once, I always buy in bulk and freeze the leftovers. It's best to eat it on the same day, but I recommend warming up the frozen ones in the microwave and then crisping up the outside in the oven before eating. The elderly couple who run the place are very friendly, and I hope they continue making these for a long time.

It's a traditional shop where they make steamed buns in a small, quiet setting, especially during the New Year's season. Sometimes you need to make a reservation to buy them when it's busy, but if you're lucky enough to enjoy freshly steamed country buns right outside the shop, it feels incredibly happy. The buns have a skin made of wheat flour that puffs up without any added starch, and they become hard when they cool down. When eating at home, it's best to steam them instead of taking shortcuts like using the microwave. The red bean paste inside is simple, not too sweet, and delicious. The water yokan and red bean ice cream are also quite delightful. It seems like this shop isn't famous in the media, but it's a recommended Japanese confectionery shop known to those in the know.

Country-style steamed buns. Simple and delicious. Especially tasty when freshly made. I used to eat a lot of cream-filled wafers in middle school, but I stopped.

In June 2018, a friend living in Asakusa brought me a souvenir, which is a popular local sweet from a famous shop. It is said that there are two types of steamed buns, one with a chewy skin and the other with a white skin. The difference lies in whether there is baking powder in the skin or not, but the red bean paste inside is the same. First, I tried the chewy skin steamed bun. It was dense and heavy, while the white skin one was indeed fluffy due to the baking powder inside. The red bean paste was mildly sweet, similar to the one my mother makes at home. I received a lot, so I shared some with my mother, and she already knew about this shop.