# Hina Manju (Spring Steamed Bun) ｜ Our Regional Cuisines

**Cuisine Name**: Hina Manju (Spring Steamed Bun)

**Region**: Our Regional Cuisines

## Main Lore Areas
Center of the Prefecture

## Main Ingredients Used
Short-grain rice flour, Glutinous rice flour, Sugar, Koshi an(= smooth red bean paste), Katakuriko (=potato starch), Red food coloring

## History, Origin, and Related Events
In the center of the prefecture, the land along the Kitakami River is flat, and various kinds of crops, like rice, wheat, barley and buckwheat, have been grown. That made the locals develop many dishes using flour made from these crops. "Hina Manju" is also called "Hana Manju" or "Hana Dango", and made from rice flour stuffed with red bean paste, then shaped like flowers, peaches, leave or rabbits. It is served with "Kirisensho" on the Girl’s festival on March 3rd. It was also served during memorial services or "Higan" equinox in some areas. Osako cho in Hanamaki City used to prosper as an inn town connected to Sanriku area and Morioka, and many valuable Hina Dolls inherited since Edo Era are still kept. There was a custom that children were walking along the houses saying “Please show us your Hina Dolls” and saw the dolls, then got "Hina Manju" during the Girl’s festival season. Every home prepared many ‘Hina Manju’ to give them to children and relatives.

## Opportunities and Times of Eating Habits
It is served on the Girl’s festival (Hina Matsuri) on March 3rd. It is also served during memorial services or "Higan" equinox in some areas.

## How to Eat
Color the dough made from short-grain rice flour and glutinous rice flour with the red food coloring, then stuff with smooth red bean paste. Shape the buns like flower, fruits or rabbits with wooden mold, skewers, chopsticks or scissors. There are about 30 kinds of shapes, and wooden molds are still sold in these days. The bun is smaller than it used to be. It tastes better after a while than freshly made ones.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Although a smaller number of homes makes the bun these days, you can buy ones at Japanese confectioneries or local farmer’s markets. It is served in the ‘Hina Matsuri’ related events like "Ohasama Inn Town Hina Matsuri" in Hanamaki City and "Tono Machiya’s Hina Matsuri" in Tono City. Also, there are many opportunities to experience making "Hina Manju". Iwate Prefectural Government recognizes groups and people passing down the local food as "Iwate Prefecture Food Artisan", and there are some "Iwate Prefecture Food Artisan" for "Hina Manju", too.

## Ingredients
- Short-grain rice flour: 300g
- Glutinous rice flour: 200g
- Koshi an (= Smooth red bean paste): 300g
- Hot water: 400~500ml
- Sugar: 2 tbsp.
- Red food coloring: As needed
- Katakuriko (=potato starch): As needed

## Recipe
1. 1. [White dough] Sift short grain rice flour and glutinous rice flour together.
2. 2. Put 1 into a bowl, pour 400ml of hot water little by little. Stir with chopstick until it gets less powdery.
3. 3. Knead the dough like folding it. Add hot water as needed until the dough’ gets as soft as earlobe.
4. 4. Split the dough in half. Place the cloth into the steamer, then place the doughs. Cover with the lid and steam about 25mins.
5. 5. Put water into the bowl. Put steamed doughs into water to remove stickiness on the surface.
6. 6. Put 5 and add sugar, then knead them with wet hands until it gets bouncy.
7. 7. [Daifuku Manju] Roll out about 40g of the dough to round shape. Wrap 20g of red bean paste with the dough and make it a ball.
8. 8. Shape the ball as you like.
9. 9. [Example1: Persimmon] Dissolve orange food coloring with a little of water. Put the color on the 40g of dough.
10. 10. Roll out to round-shape until the color spreads even. Wrap 20g of red bean paste and shape the ball like a persimmon.
11. 11. Make leaves, same process of 9 using green coloring.
12. 12. Put leaves onto 10 to make a persimmon.
13. 13. [Examples2: Flower] Sprinkle Katakuriko(= potato starch) into wooden mold, then put 8 into a mold to shape.
14. 14. Place colored dough on the center of the flower.

## Provider Information
provider : "Iwate Prefecture Food Artisan" Ms. Yoko Obara

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