For the First Time in 76 Years: 'Matcha Milk Manju' with Whole-Bean Sweet Red Bean Filling Launches June 28

Ogashi no Taiyou

Taiyo Corporation (headquartered at 293 Iikura, Sosa City, Chiba Prefecture; President: Masakatsu Kataoka) is launching a new product, 'Matcha Milk Manju,' starting Sunday, June 28, from its long-standing confectionery brand 'Ogashi no Taiyou,' cherished for decades in Chiba Prefecture.

In its 76th year since founding, Ogashi no Taiyou is taking on the challenge of creating its first manju with whole-bean red bean filling.

The 'Matcha Milk Manju' combines premium Yatsuhiro matcha, the deep sweetness of milk, and the rich flavor of Hokkaido-grown whole-bean red bean paste. Enhanced by the richness of milk, it delivers a smooth, complex depth of flavor that transcends the simple label of 'wagashi' (Japanese confectionery). We hope you’ll enjoy this unique treat.

Sales Locations

All physical stores of Ogashi no Taiyou

Online Shop (Rakuten Market): https://item.rakuten.co.jp/etaiyou/matcha-manju/

The rich flavor of carefully selected milk is the key! 'Matcha Milk Manju' crafted from Hokkaido-grown whole-bean red bean paste and Yatsuhiro matcha.

When making our first whole-bean red bean manju, we were determined to create something absolutely delicious.

Driven by this strong commitment, we used only the finest ingredients without compromise, resulting in a manju unlike any other in Taiyou’s history.

· Dough infused with 'Yatsuhiro Matcha' from Nanzanen, a renowned tea producer in Aichi’s Yatsuhiro region

· Whole-bean red bean paste made from premium 'Hokkaido-grown azuki beans'

· Domestic sweetened condensed milk that transcends traditional wagashi

In both the skin and the filling.

By incorporating domestic sweetened condensed milk into both components, we’ve created a 'Matcha Milk Manju' with an unprecedented smoothness and deep, layered richness. While many matcha manju exist, Taiyou’s version stands apart.

First, upon opening the package, the rich, roasted aroma of freshly baked Yatsuhiro matcha is exceptional.

The manju skin offers a delicate, melt-in-your-mouth texture—lightly crisp yet moist.

When you break open the skin—

Despite its small size, the manju is generously filled with whole-bean red bean paste, where you can clearly feel the plump azuki beans.

Taking a bite, you first notice the moist texture of the skin. As your front teeth gently press, it crumbles softly with a 'horo' sound. Immediately, the high-quality aroma of Yatsuhiro matcha gently rises.

As you continue chewing, you experience the fluffy, rich texture unique to whole-bean paste, along with the refined sweetness and umami from the azuki skins—this is a whole-bean paste packed with the rich flavor only Hokkaido-grown beans can provide.

Your mouth fills with the umami of the bean paste.

The rich fragrance of Yatsuhiro matcha ascends through your nose.

At the moment these two elements blend, the manju skin slowly dissolves in your mouth, allowing the aroma and flavor of Yatsuhiro matcha to grow stronger and more intense. Finally, the natural 'slight bitterness' of matcha emerges.

Yet, this bitterness is surprisingly smooth.

This unique flavor comes from the domestic sweetened condensed milk kneaded into both the skin and the filling. The thick, rich texture of condensed milk doesn’t mask the bitterness of matcha but gently envelops it, creating a deep, rounded, and harmonious taste. This is what makes this manju truly one-of-a-kind.

It’s wagashi, yet cannot be described by that single word.

This is a manju with a flavor experience unlike any before.

Too much matcha? No.

Too much bean paste? No.

Too sweet from the condensed milk? No.

The perfect balance where all three elements harmonize.

That is the 'Matcha Milk Manju'.

[Craftsmanship 1] Milk-Infused 'Hokkaido Whole-Bean Anko'

For this first-ever whole-bean manju in our 76-year history, the greatest focus was on the 'anko' (sweet red bean paste).

The texture and umami only Hokkaido-grown azuki beans can deliver.

For the whole-bean paste, we exclusively selected 'Hokkaido-grown' azuki beans—plump, well-formed beans with natural sweetness and rich flavor, cultivated in Hokkaido’s fertile land and ideal climate. Our artisans carefully cook them to retain the perfect texture, resulting in a paste where the fluffy mouthfeel of the beans and their direct sweetness and umami shine through with every bite. This inherent presence of azuki beans stands strong even against the intense flavor of Yatsuhiro matcha. That’s why we insist on Hokkaido-grown beans.

The weakness of whole-bean paste solved by 'domestic sweetened condensed milk'.

While delicious, whole-bean manju often tend to be dry. We solved this flaw with domestic sweetened condensed milk. By adding our carefully selected domestic condensed milk, we achieved not only a moist, luscious texture but also a surprisingly rich, smooth, and subtly Western-style elegance—an entirely new kind of filling never seen before at Taiyou.

Another secret ingredient: a touch of butter.

There’s one more hidden flavor in this filling: a small amount of New Zealand butter. New Zealand butter offers a rich, aromatic milk flavor with a surprisingly clean aftertaste. Its ability to enhance the natural flavors of ingredients makes it the ideal choice for our 'Matcha Milk Manju.' However, the star of richness remains the condensed milk. Butter plays only a supporting role, subtly enhancing the richness of the milk. After countless trials and adjustments, we achieved the perfect, non-overpowering balance.

[Craftsmanship 2] Milk-Infused 'Yatsuhiro Matcha Dough'

Matcha selected from 'Aoi' by Nanzanen, a long-established producer in Yatsuhiro, Aichi.

Stone-ground to preserve the authentic aroma and flavor of Yatsuhiro matcha.

The exceptional quality of this matcha comes from the rare 'stone-grinding' method. Unlike mass-produced matcha, stone-grinding slowly and carefully produces particles of about 4 microns (1/250th of a millimeter)—so fine they’re invisible. These ultra-fine particles create an incredibly smooth mouthfeel, an unmatched elegant aroma, and a vibrant, clear green color.

The true value of Yatsuhiro matcha goes beyond aroma.

Authentic matcha’s appeal isn’t limited to fragrance and beauty. Grown with minimal exposure to natural light, it accumulates abundant 'amino acids,' the source of umami. As a result, it has no unpleasant astringency or bitterness, offering instead a rich umami and gentle sweetness, leaving only a pleasant, mild bitterness in the aftertaste. We generously knead this premium matcha into the dough.

Condensed milk in the dough as well.

Incorporating condensed milk into the dough is another key craft point. Sweetened condensed milk contains a perfect balance of milk-derived 'butterfat,' 'milk protein,' and 'sugar.' While typical manju use oil to achieve moisture, we took a luxurious approach—replacing oil with condensed milk for a more delicious result. This creates four advantages oil alone cannot achieve:

· Longer-lasting moisture compared to oil-only versions

· A milky richness

· A naturally smoother dough flavor

· A harmonious blend with the milk-infused filling

[Craftsmanship 3] Enhancing Flavor Through 'Oven Baking'

Finally, our skilled artisans slowly bake each manju in Taiyou’s dedicated oven. Carefully controlling baking time and temperature, we preserve the vibrant green color of the matcha while drawing out its rich, roasted aroma.