Shunkado’s “Hatcho Miso Man”

Miso manju is a local sweet that has long been loved in the Enshu region of western Shizuoka Prefecture. Traditionally made without miso, it became a popular long-selling treat Approx. 30 years ago when the long-established Hamamatsu confectioner Shunkado mixed miso into the dough.

The miso used is Hatcho miso from Kakukyu in Okazaki City, Aichi Prefecture, naturally brewed using a method unchanged since the Edo period. Its rich depth and complex flavor, developed through slow aging, further enhance the delicious dough, whose bumpy surface comes from coarse sugar.

Inside the dough is plenty of smooth homemade strained sweet bean paste, made with Hokkaido azuki beans and carefully cooked by skilled artisans with precise control of heat and water depending on the day’s temperature and humidity. The refined sweetness, highlighted by its full aroma and rich umami, pairs perfectly with the soft dough, gently scented with the richness and saltiness of miso, creating an addictive taste.