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Mizu Manju is a type of Japanese confectionery made from kuzu starch and a red bean paste filling. It has a clear, translucent, jelly-like appearance with the dark color of the red bean paste showing through. Mizu Manju is typically enjoyed as a delicious cold confectionery by the Japanese during the hot summer months and is usually sold in stores but can also be made at home.
Kuzu starch and sugar are dissolved with water and then heated to create a thicker paste-like mixture. Some of the mixture is then poured into a small mold. A small amount of red bean paste is placed into the mold and covered with some more of the kuzu starch mixture. The mold is then cooled until it solidifies into a jelly-like texture, indicating it is ready to enjoy. To create a truly wonderful mizu manju, clear and pure water must be used. Mizu Manju originates from the Gifu Prefecture, home to many clear streams and sources of water. The waters of Gifu are perfect for creating these beautiful, translucent pieces of wagashi. Although mizu manju has grown into a beloved form of wagashi available around the country, it's best to try mizu manju fresh at the source in Gifu!
Take a break at the Takayama Morning Market during Japan Deluxe Tour's fully-guided line of Takayama Festival Japan Tours to purchase mizu manju for yourself. Ask your guide for recommendations, or just find a mizu manju that looks irresistible while you explore the mountains of Gifu!
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