Authentic home cooking from Japan, with US measurements. 
Grandma's Mugwort Manju
I picked some mugwort from the field and decided to make manju with it.
The origin of this recipe
I foraged some mugwort. I remembered the recipe for kashiwa mochi that my grandma used to sell at her shop and tried making mugwort manju using the same method. I used a steamer, but you can also try using a microwave or an oven with a steaming function.
Grandma's Mugwort Manju
I picked some mugwort from the field and decided to make manju with it.
The origin of this recipe
I foraged some mugwort. I remembered the recipe for kashiwa mochi that my grandma used to sell at her shop and tried making mugwort manju using the same method. I used a steamer, but you can also try using a microwave or an oven with a steaming function.
Open in Cookpad AppSteps
- 1
Pick mugwort from riverbanks or similar areas before it grows too large.
- 2
Remove any dead leaves from the picked mugwort and wash it thoroughly.
- 3
Blanch it quickly with some extra salt. For the portion you won't use, shape it into a ball and freeze it.
- 4
Blend about 100 grams of the boiled mugwort with the boiling water in a blender.
- 5
Add the mugwort and its liquid to the mixed flours.
- 6
Add salt and knead well. If it's too hard, add a little water.
- 7
Cook the sweet red bean paste until firm and shape it into balls.
- 8
Wrap about 45 grams of the mugwort dough around each bean paste ball until completely covered.
- 9
Place on a piece of cut parchment paper.
- 10
Steam on high heat for about 10 minutes.
- 11
Once cooled, the surface will become glossy.
- 12
If they harden, microwave them a little.
- 13
On 2010/6/9, I made some wrapped in homemade salted cherry leaves. The saltiness complements them well.
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