Table of Contents
37 relations: Adzuki bean, Baozi, Buckwheat, Chopsticks, Daifuku, Dim sum, East Asia, Enni, Flour, Godai (Japanese philosophy), Green tea, Hawaii, Japan, Jōten-ji, Kamakura period, Kozhukkatta, Kudzu, Kudzu powder, List of Japanese desserts and sweets, Mamador, Mandu (food), Manti (food), Mantou, Matcha, Mochi, Momiji manjū, Muromachi period, National Diet Library, Okinawa Prefecture, Red bean paste, Rice, Song dynasty, Sweet potato, Tangyuan (food), Udon, Wagashi, Yōkan.
- Buddhist cuisine
- Wagashi
Adzuki bean
Vigna angularis, also known as the adzuki bean, azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean.
Baozi
Baozi, or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines.
See Manjū and Baozi
Buckwheat
Buckwheat (Fagopyrum esculentum) or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop.
Chopsticks
Chopsticks are shaped pairs of equal-length sticks that have been used as kitchen and eating utensils in most of East Asia for over three millennia.
Daifuku
, or (literally "great luck"), is a wagashi, a type of Japanese confection, consisting of a small round mochi stuffed with a sweet filling, most commonly anko, a sweetened red bean paste made from azuki beans. Manjū and Daifuku are wagashi.
Dim sum
Dim sum is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch, with a “selection of over 1,000 varieties of small-plate Chinese foods, usually meat or vegetables in dough or a wrapper that is steamed, deep-fried or pan-fried.” Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines.
East Asia
East Asia is a geographical and cultural region of Asia including the countries of China, Japan, Mongolia, North Korea, South Korea, and Taiwan.
Enni
Enni Ben'en (圓爾辯圓; 1 November 1202 – 10 November 1280) or simply Enni, also known as Shōichi Kokushi, was a Japanese Buddhist monk.
See Manjū and Enni
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.
See Manjū and Flour
Godai (Japanese philosophy)
Godai are the five elements in Japanese Buddhist thought of earth (chi), water (sui), fire (ka), wind (fu), and void (ku).
See Manjū and Godai (Japanese philosophy)
Green tea
Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas.
Hawaii
Hawaii (Hawaii) is an island state of the United States, in the Pacific Ocean about southwest of the U.S. mainland.
See Manjū and Hawaii
Japan
Japan is an island country in East Asia, located in the Pacific Ocean off the northeast coast of the Asian mainland.
See Manjū and Japan
Jōten-ji
is a Rinzai temple in Hakata, Fukuoka, Japan.
Kamakura period
The is a period of Japanese history that marks the governance by the Kamakura shogunate, officially established in 1192 in Kamakura by the first shōgun Minamoto no Yoritomo after the conclusion of the Genpei War, which saw the struggle between the Taira and Minamoto clans.
Kozhukkatta
Kozhukatta (കൊഴുക്കട്ട), Kozhukkattai (கொழுகட்டை) or Kudumu (Telugu: కుడుము) is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukatta, although usually sweet, can sometimes be stuffed with a savory filling.
Kudzu
Kudzu, also called Japanese arrowroot or Chinese arrowroot, is a group of climbing, coiling, and trailing deciduous perennial vines native to much of East Asia, Southeast Asia, and some Pacific islands, but invasive in many parts of the world, primarily North America.
See Manjū and Kudzu
Kudzu powder
Kudzu powder, called géfěn (葛粉) in Chinese, kuzuko (葛粉; くずこ) in Japanese, chik-garu (칡가루) or galbun (갈분; 葛粉) in Korean, and bột sắn dây in Vietnamese is a starch powder made from the root of the kudzu plant.
List of Japanese desserts and sweets
The Japanese had been making desserts for centuries before sugar was widely available in Japan.
See Manjū and List of Japanese desserts and sweets
Mamador
Mamador (ままどおる) is a cake-like Japanese sweet from Fukushima.
Mandu (food)
Mandu, or mandoo, are dumplings in Korean cuisine.
Manti (food)
Manti is a type of dumpling mainly found in Turkish cuisine, Armenian cuisine and Central Asian cuisine but also in West Asia, South Caucasus, and the Balkans.
Mantou
Mantou, often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China.
See Manjū and Mantou
Matcha
; is a finely ground powder of specially grown and processed green tea leaves that originated in China.
See Manjū and Matcha
Mochi
is a Japanese rice cake made of, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.
See Manjū and Mochi
Momiji manjū
Momiji manjū is a type of wagashi that is baked.
Muromachi period
The, also known as the, is a division of Japanese history running from approximately 1336 to 1573.
See Manjū and Muromachi period
National Diet Library
The is the national library of Japan and among the largest libraries in the world.
See Manjū and National Diet Library
Okinawa Prefecture
is the southernmost and westernmost prefecture of Japan.
See Manjū and Okinawa Prefecture
Red bean paste
Red bean paste or red bean jam, also called adzuki bean paste or anko (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. Manjū and red bean paste are wagashi.
Rice
Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa.
See Manjū and Rice
Song dynasty
The Song dynasty was an imperial dynasty of China that ruled from 960 to 1279.
Sweet potato
The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae.
Tangyuan (food)
Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup.
Udon
Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine.
See Manjū and Udon
Wagashi
is a traditional Japanese confection that is often served with green tea, especially the type made of mochi, anko (azuki bean paste), and fruit.
Yōkan
is a wagashi (Japanese confection) made of red bean paste, agar, and sugar. Manjū and Yōkan are Buddhist cuisine and wagashi.
See Manjū and Yōkan
See also
Buddhist cuisine
- Auricularia cornea
- Auricularia heimuer
- Buddha's delight
- Buddhist cuisine
- Buddhist vegetarianism
- Congee
- Greens Restaurant
- History of Japanese cuisine
- History of Korean cuisine
- Hong Kong cuisine
- Japanese cuisine
- Kenchin-jiru
- Korean temple cuisine
- Koya-dofu
- Laba congee
- Manjū
- Meat alternative
- Mock duck
- Nattō
- Oyaki
- Patriotic soup
- Sansai
- Seitan
- Sichuan cuisine
- Takuan
- Tofu
- Tofu skin
- Tương
- Vietnamese cuisine
- Yōkan
- Ōryōki
Wagashi
- Akumaki
- Amanattō
- Anmitsu
- Arare (food)
- Beika
- Botamochi
- Daifuku
- Dango
- Dorayaki
- Fios de ovos
- Gionbō
- Gokabou
- Gyūhi
- Hanabiramochi
- Higashi (food)
- Hishi mochi
- Hyōroku mochi
- Imagawayaki
- Karintō
- Karukan
- Kashiwa mochi
- Kibi dango (Okayama)
- Kibi dango (millet dumpling)
- Konpeitō
- Kusa mochi
- Kuzumochi
- Manjū
- Matsukawaya Company
- Mizuame
- Monaka
- Namagashi
- Onshino Konpeitō
- Red bean paste
- Sakuramochi
- Senbei
- Suama
- Taiyaki
- Tokoroten
- Uirō
- Wagashi
- Warabimochi
- Wasanbon
- Yatsuhashi
- Yubeshi
- Yōkan
- Zunda-mochi
References
Also known as Manju (confection), Manju (food), Manju Bun, Manjuu, Usukawa Manju.