水まんじゅうの作り方｜透明に仕上げる葛粉の選び方と加熱
March 10, 2026
暑い季節が訪れると、和菓子屋の店頭に涼やかな水まんじゅうが並びます。透明感のある美しい見た目と、ひんやりつるんとした食感。夏の風物詩として長く親しまれてきたこの和菓子は、粉の選び方と加熱の仕方で透明感も食感も変わります。
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暑い季節が訪れると、和菓子屋の店頭に涼やかな水まんじゅうが並びます。透明感のある美しい見た目と、ひんやりつるんとした食感。夏の風物詩として長く親しまれてきたこの和菓子は、粉の選び方と加熱の仕方で透明感も食感も変わります。
In the world of wagashi, kanroni made with chestnuts is indispensable. Yet even under the single name "marron kanroni," the types are remarkably diverse—with inner skin, peeled, cut, and more. Each has different characteristics, and using them appropriately for each purpose greatly changes the perfection of the wagashi.
During the Higan season, more wagashi shops and households make ohagi and botamochi by hand. But did you know that choosing the wrong ingredients can greatly change the texture and flavor?
Spring—when cherry blossoms bloom and fresh greenery buds. There are wagashi ingredients you can enjoy precisely because of this season. Cherry leaves, cherry blossoms, mugwort, strawberries, and other spring-only materials bring vibrant color and fragrance to wagashi.
夏の和菓子では、見た目と食感で涼しさを出すことが求められます。透明感やみずみずしい食感をもつ素材を使うことで、視覚的にも味覚的にも爽やかさを表現できます。 特に注目すべきは、本蕨粉、本葛、寒天といった伝統的な素材たち。
On this day, which wishes for the healthy growth of girls, gorgeous wagashi are essential. The three colors of hishi mochi, the pale peach of sakura mochi, the gentle sweetness of shirozake—these wagashi make the Hinamatsuri table special not only through visual beauty but also through flavors and fragrances that herald the arrival of spring.
For wagashi artisans, autumn is the season that most stirs the creative spirit. When autumn's flavors—chestnuts, sweet potatoes, persimmons—begin to appear at storefronts, anticipation grows for making wagashi with them.
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