Okamedo Co., Ltd. (Headquarters: Toyohashi City, Aichi Prefecture / President: Takahiko Mori), a confectionery maker with over 70 years of history in the eastern Mikawa region of Aichi Prefecture, announces the limited-time release of its 'Fu Manjuu' for the Tanabata season.

The moment you unwrap the bamboo leaf, the delicate, oceanic aroma of suji ao nori gently unfolds.

Cool. Smooth. And delightfully chewy.

Created specifically for the hot summer months, this seasonal wagashi is designed to deliver a refreshing sensory experience.

This year, we've used 'suji ao nori', renowned as the 'highest-grade nori' for its exceptional fragrance.

Rare suji ao nori, cultivated in the pristine seawater of Shikoku, is carefully kneaded into the dough.

Okamedo also places special emphasis on the 'anko' (sweet red bean paste).

We use 'kawa-muki an', a premium paste made by meticulously removing the skins from azuki beans before cooking.

Compared to standard smooth anko, it has less bitterness and impurities, and features a refined, delicate lavender hue.

Its silky texture melts smoothly in the mouth, creating a light, refreshing eating experience.

Upon entering the mouth, you're greeted by an elegant, deep ocean aroma, the refreshing scent of bamboo leaves, and the subtle, gentle sweetness of the kawa-muki an.

Despite being a traditional wagashi, it evokes the refined delicacy of a kaiseki dish.

This is a true 'summer indulgence'—crafted with care.

In recent years, there has been growing interest in seasonal wagashi and chilled fresh confections, and this summer-limited product has become an annual favorite.

Why We Chose 'Suji Ao Nori' Instead of Regular 'Ao Nori'

Compared to common green nori, 'suji ao nori' offers a dramatically stronger aroma and longer-lasting aftertaste.

From the moment the package is opened, a fresh, seaside-like fragrance gently rises.

To fully highlight this delicate flavor, we repeatedly adjusted the sweetness of the anko.

Too sweet, and the aroma is overpowered. Too mild, and it lacks the satisfying depth expected of wagashi.

During trials, we faced challenges such as:

"The nori flavor is too strong" "The aroma is too weak" "The balance with the anko is off"

We repeated fine-tuning countless times until we achieved a wagashi where the 'aroma itself is the main ingredient'.

We preserved the chewy texture unique to raw fu (wheat gluten), while refining the mouthfeel to a smooth, summer-friendly 'slippery' finish.

The Light Aftertaste Made Possible by 'Kawa-Muki An'

The 'kawa-muki an' used in this fu manjuu is an extremely labor-intensive paste made by carefully removing the bean skins before cooking.

With minimal bitterness or impurities from the skins, the texture is remarkably smooth.

The color, different from the deep brown of standard smooth anko, is a soft, pale purple.

Its cool appearance adds a refined elegance perfect for summer wagashi.

Moreover, since it doesn't leave a heavy aftertaste, it doesn't interfere with the lingering aroma of suji ao nori or the fresh scent of bamboo leaves.

Even during the sweltering summers of eastern Mikawa, we aimed to create a wagashi that feels 'refreshingly easy to eat', fine-tuning sweetness and mouthfeel with precision.

Rather than focusing on 'sweetness', we crafted an anko meant to be enjoyed for its 'aroma and aftertaste'.

This is a uniquely summery filling.

A Summer Treat to 'Send Coolness' for Tanabata

Fu manjuu has long been cherished as a summer seasonal treat.

Wrapped in bamboo leaves, its appearance itself feels cool, and the moment it's taken from the refrigerator, it evokes the arrival of summer.

At Okamedo, we value the concept of 'eating the seasons' through wagashi.

Cherry blossoms in spring. Minazuki in early summer. And for Tanabata—fu manjuu.

Even in our busy daily lives, we hope to deliver moments of seasonal awareness through wagashi.

With this intention, our artisans carefully wrap each piece by hand.

More Than Just 'Cold'

A Summer Wagashi to Enjoy with All Five Senses

The charm of fu manjuu is not simply that it's a 'cold confection'.

- The sound of unwrapping the bamboo leaf - The gentle rise of oceanic aroma - The elasticity of raw fu - The smooth mouthfeel of kawa-muki an - The lingering aftertaste of nori

All these elements come together to create a complete 'summer experience'.

'Did You Know?'

Raw fu has long been a staple in shojin (Buddhist vegetarian) cuisine.

It is said that the idea of wrapping 'anko' in raw fu and popularizing it as a wagashi originated from Emperor Meiji, who was fond of raw fu.

【Product Overview】

Product Name: Fu Manjuu Price: 320 yen per piece (tax included) Sales Period: July 1 to end of July

※ Discontinued once planned quantity is sold out Sales Locations: All Okamedo直营 stores

【Product Features】 · Made with premium 'suji ao nori' · Chewy texture of raw fu · Smooth red bean paste made from Hokkaido-grown azuki beans · Refreshing aroma of bamboo leaves · A summer-exclusive wagashi best enjoyed chilled

※ 'Suji ao nori' is cultivated using seawater from areas where shrimp and crabs naturally inhabit.

【About Okamedo Co., Ltd.】

Okamedo Co., Ltd. is a Japanese confectionery shop with over 70 years of history in the eastern Mikawa region of Aichi Prefecture.

Guided by the philosophy of 'Being at the Center of Regional Revitalization through Challenge and Innovation', we collaborate with local businesses, producers, and government to create wagashi that can only be born here.

From 'Black Thunder An Maki'—the most popular souvenir at Toyohashi Station— to 'Piyorin An Maki' and 'Sake Manjuu', we actively pursue product development that blends tradition with creativity.

【Company Overview】

Company Name: Okamedo Co., Ltd. Headquarters: 164 Minamikoike-cho, Toyohashi City, Aichi Prefecture Representative: President Takahiko Mori Business: Manufacturing and sale of Japanese confectionery Official Website: https://okamedo.jp

FACT BOX

  • Source: PR TIMES
  • Category: New Product