Mizu manju is a traditional Japanese confection from Ogaki, in Gifu Prefecture, a city long known as the “City of Water” for its abundant, delicious groundwater and clear natural springs. This delicate sweet is especially popular in summer, when its translucent appearance and cool, jelly-like texture offer a refreshing treat.
Ogaki flourished as a castle town under the Mino Domain, traditionally known as Mino’s 100,000-koku domain. The city’s plentiful spring water inspired local confectioners to create mizu manju in the early Meiji period (1868–1912), turning the area’s natural resource into a distinctive local specialty.
Mizu manju consists of a soft, translucent outer layer made from kudzu starch and bracken starch, wrapped around a filling of smooth red bean paste known as koshian. The combination produces a pleasantly chewy, slippery texture that looks as refreshing as it tastes.
Early versions reportedly used only kudzu starch, but this ingredient can soften in water and become firm over time. By blending it with bracken starch, which offers greater resistance to water, confectioners developed the characteristic tender and pleasantly chewy texture enjoyed today.
To make mizu manju, confectioners mix kudzu starch and bracken starch with water, cook the mixture until soft, and enclose smooth red bean paste within the dough. The sweets are placed in small ceramic cups, steamed until set, and then chilled using cool groundwater.
At traditional confectionery shops, mizu manju are often displayed in small cups submerged in tanks of clear water. This distinctive presentation has become a familiar sign that summer is approaching in Ogaki.
During the Ogaki Festival in May, special stalls equipped with water-filled troughs appear outside local confectionery shops. The mizu manju are arranged in small cups in the cool, clear water, and customers can watch as their chosen sweets are turned out of the cups and served.
Some establishments also offer workshops where visitors can experience making mizu manju themselves. The usual selling season varies by shop, but many offer this summer specialty from around April through September.
When visiting Ogaki, combine a walk around the city’s famous springs with a tasting tour of local confectionery shops. Enjoying chilled mizu manju is a delicious way to experience the city’s water culture and one of Gifu Prefecture’s most distinctive seasonal traditions.
Main area of origin: Ogaki City, Gifu Prefecture
Main ingredients: Kudzu starch, bracken starch, and red beans