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Kyoto (Japan)
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Dessert
Vegan
Food Flavour DNA
Nutritional Values
120kcal
2gProtein
30gCarbs
—Fat
1gFibre
80 gServing
* Per serving · 80 g. May vary.
Chilled Bean Jelly
How to order / say it
Say it
葛饅頭 — [koo-zoo mahn-joo]
Order
I'd like the chilled bean jelly, please.
Locally
Kuzu manju wo kudasai.
Say locally
A summer dessert featuring cool, translucent jelly with sweet fillings.
Why try it?
Kuzu manju symbolizes Kyoto’s culinary ingenuity and seasonal appreciation, delivering cooling effects on hot summer days.
How it tastes
The delightful contrast of chewy kuzu jelly and sweet red bean paste is refreshing, with the jelly’s subtle taste allowing its fillings to shine.
Origin & History — first documented: 1700
Drawing from Japanese gelatin techniques from the Nara period (710–794 AD), kuzu manju gained popularity as a summer treat in Kyoto, where refined ingredients like kuzu starch were more accessible.
Recipe
Ingredients
- 🌾 100 g kuzu starch
- 🥕 300 ml water
- 🍯 200 g anko (sweet red bean paste)
- 🍯 50 g sugar
- 🧂 1 pinch salt
Method
- 1 Dissolve kuzu starch and sugar in water over low heat.
- 2 Stir until the mixture thickens and becomes translucent.
- 3 Pour the mixture into molds, adding anko in the center.
- 4 Chill in the fridge until set and serve cold.
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