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Mochi and Manju are traditional Japanese sweets that have been enjoyed for centuries, but despite their similarities, there are some key differences between the two. Whether you're a self proclaimed food lover or just looking to expand your culinary horizons, we're here to help you understand the unique qualities and characteristics of Mochi and Manju. When it comes to Japan, there is so much to talk about, so much culture and history and media. So, sit back, relax, and join us as we explore the world of Mochi and Manju and discover the differences between these two delicious treats (if there is any at all).
Mochi is a special dessert that made its first appearance in Japan over two thousand years ago. It is a chewy, sweet, round buns made from steamed short-grain sticky Japanese rice called Mochigome. Mochi is a significant food in Japan, and it is featured in many imperial offerings in religious ceremonies. Nobles in Japan believed that Mochi symbolized long life. Originally, Mochi was made through a tedious pounding process but nowadays, people just use rice flour to make it.
The origin of Mochi in Japan isn’t exactly known; some postulate that it came to Japan from Ancient China and was introduced to Japan sometime around the Jōmon period after rice cultivation. This sweet dessert eventually grew to become a favorite New Year treat during the Heian Period (794-1185). Kinako Mochi is traditionally made on New Year’s day.
Manju is a Japanese pastry where the outside of the bun is usually made of flour, buckwheat or rice powder while the inside is filled with sweet bean paste. You can’t go wrong with Manju. You can either make it at home at your own leisure or buy it in the store. Whichever one you choose to go for, you won’t regret it.
It was first introduced in Japan in 1341 by an envoy who visited China and brought them back with him to sell in Japan. In China, it is called mantou.
The dough used to make Manju sets it apart from other Mochi. Manju is made with wheat flour or powder, while the dough used in making Mochi buns is made from sticky glutinous rice. Apart from the difference in ingredients, Manju is also steamed or baked so the outer layer is a lot crispier than Mochi. The outer layer of Mochi on the other hand has that chewiness that Manju may not have because of the processing. They are similar in looks and some times of Manju taste like Mochi and vice versa.
Mochi comes in many delicious flavors. Japan being the diverse country it is, the people do not hesitate to try new and interesting things when it comes to their cuisine and Mochi was not left out of the equation. Here’s a list of some of the most popular types of Mochi in Japan;
Daifuku is a type of Mochi with a filling made with delicious red bean paste. This is perhaps the most popular type of Mochi in Japan. It was formerly only consumed as a ceremonial treat during the Japanese new year, but nowadays, this delicious snack can be enjoyed at any time of the year.
This one is a dream made into desserts. It’s like somebody took two of their favorite things and put them together to create this wonder. Mochi is already sweet and sticky on its own. Now, what happens when ice cream is thrown into the mix? It was an absolutely great decision. The dough of Mochi ice cream is made the same way as the others, the only thing that’s changed is that it is now filled with ice cream. Delicious, heavenly ice cream.
The ice cream filling means you want to eat this food cold or semi-frozen, or it could get really messy when the ice cream filling starts to melt.
This is basically Daifuku Mochi but in reverse. The Japanese folk had taken the traditional daifuku Mochi and turned it inside out. The filling in daifuku Mochi becomes the outer layer of Bota Mochi. You end up tasting everything in reverse. Bota Mochi can also be made with ice cream on the outer layer. Whichever form suits your taste would be alright.
Here’s one that many anime fans would be familiar with. There are a great number of shows made in Japan that feature their characters eating Dango at one point or another. Some people have only ever seen anime and might even wonder if it is real; well, it is real. Dango is slightly different from other Mochi because it is made from rice flour but not the sticky rice flour known as Mochigome. It is still considered Mochi because the texture remains the same.
There are many different types of Manju; some happen to be more popular than others. Manju tends to vary based on shapes, size and fillings depending on the region where it is being made, but there are two main types of Manju; steamed Manju and baked Manju.
Steamed Manju is one of the two most popular types of Manju you would find being sold in Japan. This type of Manju has something in common with the Mochi. The fillings of steamed Manju are made with red bean paste, the same as Mochi. After the dough has been filled with paste, it is then steamed to perfection.
Baked Manju has the same ingredients as steamed Manju, but the process of preparing them is different. Baked Manju is, well, baked, while steamed Manju is steamed, obviously. This is the most obvious distinction between the two foods.
If you ever find yourself in Japan craving sweets and confectionaries, Mochi and Manju are excellent and healthy categories to choose from. You don’t have to wait until you get to Japan to indulge in some Japanese snacks. Check out the ZenPop Snack Box to order a variety of snack boxes every month.
This article was originally written by our freelance writer Umm-Kulthum Abdulkareem, and edited by us.
