Otemanjyu Ibeya “Ote Manju”

This signature confection is made by one of Okayama Prefecture’s leading long-established confectioners, founded in 1837 during the late Edo period. The process begins with making koji from Bizen rice grown in Bizen, a region long known for rice cultivation. The koji is combined with glutinous rice and other ingredients, then slowly matured over several days into amazake. Wheat flour is added to the amazake and fermented to create the dough. The carefully prepared dough is wrapped in a thin layer around smooth, house-made red bean paste produced from Hokkaido-grown azuki beans, then steamed to perfection.

These small manju buns have the rich aroma of amazake, a delicate sweetness, and an irresistibly smooth texture. This traditional confection has been enjoyed for over 180 years, with a simple flavor that makes it hard to stop at just one. Another welcome feature is that it contains no additives or artificial coloring.

The name “Ote Manju” is said to have been bestowed by Lord Ikeda of the Bizen Domain because the shop was located near the main gate of Okayama Castle. The confection was also presented to the ruling Ikeda family and has long been widely enjoyed as one of Okayama’s best-known specialties.