Today’s snack.
I was in Himeji on a business trip and bought it at a souvenir shop at Himeji Station on my way home.
Founded in 1947, this is a manjuu called “Shiho Aji” by Shirasagi Jinya, a Japanese confectioner in Himeji City, Hyogo Prefecture.
The “Shiho Aji” was awarded the highest “Honorary President Award” at the 25th National Confectionary Exposition and the Gold Award at the Coffee and Japanese Confectionary Awards 2016.
I couldn’t read what it said because it was a little too clever…
It’s “shiho flavor.”
6 pieces ¥650 (tax included), 72 kcal per piece.
The six-pack contained four white normal and two green matcha.
I cut it in half and realized…
This skin is different from the skin of a typical bun!
It is thin and hollowness.
When you try it, the first thing you taste is “sweet”! And after that, you can taste the salt.
The crust melts and becomes one with the sweet bean paste in the mouth.
This crust is not flour! And it tastes somewhat nostalgic! What is it?
A closer look at the ingredients column on the back of the package reveals “kanmei ko” (cold plum powder).
Kanbai flour is made by steaming glutinous rice and baking it to make a glutinous dough, which is then dried and ground into a powder. It is indispensable for making Japanese sweets such as ochigans and bean confections.
Yes, it tastes like rakugan!
I think I ate it at my grandma’s house when I was a kid.
Anyway, this “shiho flavor” is sweet. The salt further enhances the sweetness.
Although small in size, eating one is very satisfying.
but they were delicious and I ate 3 of them….
It seems to go well with hot green tea or strong coffee.
Shelf life is about 30 days. It is also a good souvenir.
Along with “shiho flavor,” this is the most popular item at Shirasagi Jinya.
A snack called “Harima” was selected for the in-flight meal of ANA All Nippon Airways. It also looked delicious.
Thank you for the food… ♪
Umi.
