With over 70 years of wagashi craftsmanship in the Higashi-Mikawa region of Aichi Prefecture, Okamedo (headquartered in Toyohashi City, Aichi) is releasing a Tanabata limited-edition Fu Manju for sale from July 1 through the end of July.
The moment the bamboo leaf is unwrapped, the fresh oceanic scent of suji aonori gently drifts out. Cool to the touch, smooth on the tongue, and wonderfully chewy — this summer-only wagashi was crafted specifically to offer a sense of refreshment on sweltering days.
Why "Suji Aonori" Instead of Regular Green Laver?
Compared with ordinary aonori, suji aonori is in a class of its own when it comes to intensity and lingering fragrance. Opening the package alone fills the air with what feels like a walk along the coast.
To bring out that delicate aroma to the fullest, the sweetness of the filling was carefully tuned through repeated trials. Too sweet and the fragrance disappears. Too restrained and it loses its character as wagashi. Through testing, the team refined what became "wagashi you eat for the aroma" — retaining the characteristic chewiness of fu while achieving a smooth, easy-to-eat texture suited to summer.
The Lightness That Only Kawa-Muki An Can Deliver
The filling used in this fu manju is kawa-muki an (skin-removed bean paste) — a labor-intensive process in which the husks of the azuki beans are removed before cooking. The result is an unusually smooth paste with far less bitterness and astringency than conventional koshi-an.
The color is also different: a soft, faintly purple hue rather than the deep tone of ordinary smooth bean paste, giving it an elegant, summer-friendly appearance. Because the aftertaste is light and clean, it does not compete with the aroma of the suji aonori or the fresh scent of the bamboo leaf. The sweetness and mouthfeel were fine-tuned to create a wagashi that feels effortless to eat even during the intense heat of Higashi-Mikawa summers.
Tanabata Wagashi to Share the Coolness of the Season
Fu manju has long been beloved as a summer seasonal treat. Unwrapped from its bamboo leaf straight from the refrigerator, it immediately evokes the arrival of summer.
At Okamedo, the philosophy of "seasonal wagashi" guides their year-round lineup: sakura in spring, minazuki in early summer, and fu manju for Tanabata. Each piece is wrapped by hand with care, so that busy people can find a moment to feel the season through wagashi.
A Five-Sense Summer Experience
The appeal of this fu manju extends well beyond simply being a cold sweet:
- The sound of unfolding the bamboo leaf
- The waft of oceanic fragrance rising up
- The springy resilience of the fu
- The silken melt of the kawa-muki an
- The lingering aftertaste of suji aonori
All of these elements come together to create a full experience of summer.
Product Information
Product name: Fu Manju
Price: ¥320 each (tax included)
Sales period: July 1 through the end of July (while supplies last)
Available at: Okamedo directly operated stores
Product features:
- Premium "suji aonori" from clean sea water in Shikoku
- Chewy fu texture characteristic of namagashi
- Koshi-an made from Hokkaido-grown azuki with husks removed before cooking
- Fresh bamboo leaf aroma
- Summer-limited wagashi best enjoyed chilled
Note: Suji aonori is cultivated using seawater from areas inhabited by shrimp and crab.
