Rare wagashi of various types of Momiji-manjyu

Do you know wagashi Momiji-manjyu (maple leaf-aped steamed (bean-jam) bun), a regional specialty of Hiroshima prefecture in Japan?
This is how “Momiji-manjyu” confectionery is made: bean jam is wrapped in sponge cake dough which contains wheat flour, eggs, sugar, and honey, and then they are baked in leaf-shaped iron molds called “kata”. The Momiji-manjyu is now ready to be served.

Reference  www.fujiiya.co.jp

There are various types of Momiji-manjyu. Momiji-manjyu is available in many different varieties. Here are some interesting, rare types.

“Apples cooked in wine.”  You can enjoy the texture of fresh apple. The apples are cooked in wine to make them soft.

     Reference kashidokoro-kimura.net/content/view/6/6/

“Powdered green tea dough and coarse red bean jam flavor.”

   Reference  momiji-yamadaya.co.jp/
“Chocolate-coated.” The chocolate transforms this traditional Japanese dessert (Momiji-manjyu ) into a Japanese western style sweet.

   Reference  momiji-yamadaya.co.jp/
“Black Momiji-manjyu” Bamboo charcoal powder is kneaded into the dough and it includes rich in minerals.

 Reference  momiji-yamadaya.co.jp/

” Strawberry bean jam Momiji-manjyu.”  You can enjoy the strawberry flavor.

Reference  momiji-yamadaya.co.jp/

“Orange Momiji-manjyu”  Fresh orange is mixed into the bean jam. You can enjoy both fruit pulp orange flavor and sweetness.

Reference  momiji-yamadaya.co.jp/

“Purple yam Momiji-manjyu”    You feel it tastes nostalgic like simple country purple yam.

  Reference  momiji-yamadaya.co.jp/

“Kitty Momiji-manjyu”  Here is baked in Kitty-shaped iron molds. You can enjoy 3 kinds of flavors: chocolate, cheese and cream.

  Reference tabelog.com