My impression of Fujiiya Momiji Manju
Momiji manju from long-established Fujiiya
Nickname: Sarabayashi
Satisfaction: [star rating=”5″]
Momiji manju is one of Hiroshima’s representative confections. Many manufacturers produce it in a wide range of styles, but Fujiiya has continued making its version on Miyajima since the company was founded in 1925.
The defining feature of Fujiiya’s momiji manju is its delicately wisteria-colored bean paste. For the smooth koshian variety, azuki beans from Hokkaido are peeled, carefully cooked and finely strained before becoming paste. The result is exceptionally smooth and refined.
For the textured tsubuan variety, chestnut paste is added to the bean filling. This gives the flavor extra depth while keeping the sweetness moderate and clean. The outer cake is a fluffy castella-style batter made with locally sourced eggs, so both the filling and shell feel light rather than dense.
There are many excellent kinds of momiji manju, but the Fujiiya version I bought as a souvenir during a visit to Itsukushima Shrine remains my favorite. Both the paste and the cake have a finely crafted taste. Because the texture is light and the filling is not excessively sweet, I can easily eat about three at one sitting.
More varieties have appeared in recent years, including flavors such as matcha and custard. I would like to try those when I have another opportunity, while the classic bean-paste versions remain a reliable introduction to the brand.
The maple-leaf shape connects the sweet immediately with Miyajima and Hiroshima, and Fujiiya’s careful ingredients give that familiar form a particularly graceful finish. It is a fine choice for anyone who wants a traditional souvenir with craftsmanship that can be tasted in every layer.
Video introducing Fujiiya Momiji Manju
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Fujiiya Momiji Manju Product Info, Expiration Date, Manufacturer
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