{"id":9062,"date":"2026-03-10T00:11:00","date_gmt":"2026-03-09T15:11:00","guid":{"rendered":"https:\/\/minoyo.co.jp\/?p=9062"},"modified":"2026-04-29T23:10:34","modified_gmt":"2026-04-29T14:10:34","slug":"mizu-manju-recipe","status":"publish","type":"blog","link":"https:\/\/minoyo.co.jp\/en\/blog\/mizu-manju-recipe\/","title":{"rendered":"How to Make Mizu Manju, a Summer Favorite | Techniques for a Cool Look and Texture"},"content":{"rendered":"

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The Appeal of Mizu-manju, a Summer Wagashi Delight<\/h2>\n

When the hot season arrives, refreshing mizu manju appear in the storefronts of wagashi shops. With their beautifully translucent appearance and cool, smooth texture, these wagashi have long been loved as a summer tradition. Did you know they are actually easy to make at home?<\/p>\n

Mizu-manju is said to have originated in Ogaki, Gifu Prefecture, during the Meiji era. In this region, which was rich in groundwater at the time, vegetables and fruit were chilled in spring-fed water tanks called ido-bune, and mizu-manju too was chilled in well water before being eaten.<\/p>\n

This time, we provide a thorough guide to the key points of making mizu-manju, from choosing raw materials that achieve a beautifully translucent finish, to blending ratios that create a refreshing texture, and arrangement recipes that make the most of seasonal fruit.<\/p>\n

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Basic Ingredients for Mizu-manju and How to Choose Them<\/h2>\n

To make beautiful mizu-manju, choosing the right ingredients is important.<\/p>\n

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For the Authentic Approach, Choose Kuzu Starch<\/h3>\n

Traditional mizu-manju is made using kuzu starch. Kuzu starch is an ingredient that produces a distinctive chewy texture and translucency. However,Hon-kuzu powder<\/a>is on the pricier side, so if you're making it for the first time, we also recommend using a \"mizu-manju powder\" that blends kuzu starch with potato starch.<\/p>\n

For a Quick and Easy Option, Potato Starch Works Too<\/h3>\n

If you want to make it casually at home, potato starch alone is enough to create delicious mizu-manju. Using potato starch gives a slightly firmer, more elastic texture than kuzu starch. Which one to choose comes down to your preferred texture.<\/p>\n

Combining with Warabi-mochi Powder<\/h3>\n

If you want an even smoother texture, there is also a method of combining warabi-mochi powder with kuzu starch. This blend strikes an exquisite balance between softness and translucency, achieving an elegant mouthfeel.<\/p>\n

How to Choose the An (Sweet Bean Paste)<\/h3>\n

For the an filling, koshian (smooth bean paste) is the standard. Smooth-textured koshian pairs perfectly with the delicate texture of mizu-manju. Using tsubuan (chunky bean paste) adds the texture of adzuki beans as an accent. Matcha-an, made by kneading matcha into white an, also gives a cool appearance and a summery finish.<\/p>\n

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The Golden Rule of Blending Ratios for a Translucent Finish<\/h2>\n

To achieve a beautiful translucency, the ratio of powder to water is important.<\/p>\n

Basic Blending Ratio<\/h3>\n

When using mizu-manju powder, the basic blend is a guideline of 50g powder, 100g sugar, and 400g water. Making it at this ratio yields just the right translucency and elasticity. When making it with potato starch, the basic ratio is 40g potato starch, 30g sugar, and 400g water.<\/p>\n

When combining kuzu starch with warabi-mochi powder, we recommend a blend of 40g warabi-mochi powder, 30g kuzu starch, 70g sugar, and 350g water. This ratio gives a finish with a good balance of softness and translucency.<\/p>\n

Adjust Sweetness with the Amount of Sugar<\/h3>\n

Commercially sold mizu-manju is often made on the sweeter side, but the advantage of making it at home is that you can freely adjust the sweetness. Reducing the amount of sugar gives a lighter taste and brings out the flavor of the an more.<\/p>\n

Water Temperature Matters Too<\/h3>\n

When mixing the ingredients, use room-temperature water. Cold water makes the powder harder to dissolve and prone to clumping, so be careful. Mixing the powder and sugar together first, then gradually adding the water, will help everything blend evenly.<\/p>\n

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Foolproof Heating Tips<\/h2>\n

The most important step in making mizu-manju is the heating process.<\/p>\n

Medium Heat Is the Standard<\/h3>\n

Once you've put the ingredients in the pot, place it over medium heat. High heat scorches easily, while low heat takes too long and tends to give a firm finish. The key is to heat over medium heat while stirring constantly.<\/p>\n

Heat Until Translucent<\/h3>\n

The batter, which starts out cloudy white, gradually becomes translucent as it heats. When it turns into a semi-translucent, syrup-like state and comes to a light boil, that's the time to turn off the heat. As a guideline, heating takes about 5 to 8 minutes, but judge based on the state of the batter.<\/p>\n

To Avoid Scorching<\/h3>\n

The secret to preventing scorching is to stir constantly from the bottom. Using a wooden spatula or silicone spatula, keep mixing as if scraping the bottom of the pot. If you stop, it will burn in an instant, so be careful.<\/p>\n

What to Do If It Sets<\/h3>\n

The batter may set while you are pouring it into molds. Because mizu-manju has the property of setting even at room temperature as it cools, if it hardens during work, simply return the pot to the heat and warm it again to bring it back to a smooth state.<\/p>\n

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Molding Techniques for a Beautiful Finish<\/h2>\n

The molding process is what determines the beauty of the appearance.<\/p>\n

Using Dedicated Molds<\/h3>\n

Using cups made specifically for mizu-manju makes them easier to remove and helps keep their shape neat. Misting the mold with water to dampen it before use makes it easier to release after chilling.<\/p>\n

Pour the batter to about 80% of the mold, then sink a pre-rolled ball of an into the center. Pour batter over the top again to level it off, lightly cover with plastic wrap to prevent drying, and chill in the refrigerator.<\/p>\n

Making It with Plastic Wrap<\/h3>\n

If you don't have dedicated molds, you can also make it using plastic wrap. Mist the wrap with water to dampen it, then place the batter and an on top. Lift the top of the wrap and tie it tightly with a rubber band, and a round mizu-manju is complete.<\/p>\n

This method gives a subtly refined, elegant finish and can evoke a Japanese atmosphere.<\/p>\n

Tips for Removing from the Mold<\/h3>\n

When removing the chilled and set mizu-manju from the mold, gently press the mizu-manju with a bamboo skewer or spatula to introduce air between it and the mold. When you turn the mold upside down, the mizu-manju will slowly slide out. Forcing it out will leave the surface dented, so be careful.<\/p>\n

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Arrangement Recipes to Enjoy with Seasonal Fruit<\/h2>\n

Once you've mastered the basic method, enjoy some arrangements too.<\/p>\n

Fruit-Filled Mizu-manju<\/h3>\n

Using the highly translucent \"Mizu-manju no Moto Clear,\" the fruit inside shows through beautifully. Adding canned fruit cocktail, peaches, mandarin oranges, and the like gives a colorful, cooling finish. Use about 200g of fruit as a guideline, either mixing it into the batter or wrapping it together with the an.<\/p>\n

Matcha-Flavored Mizu-manju<\/h3>\n

Using matcha-an, made by kneading matcha into white an, gives a mizu-manju with a refreshing green color. The flavor of matcha helps ease the summer heat.<\/p>\n

Kuromitsu and Kinako Topping<\/h3>\n

We also recommend eating simple mizu-manju topped with kuromitsu (brown sugar syrup) and kinako (roasted soybean flour). You can enjoy a taste reminiscent of warabi-mochi.<\/p>\n

Mini Sizes for Bite-Size Treats<\/h3>\n

Using smaller molds to make bite-size pieces gives an adorable appearance and mizu-manju that's easy to eat. It's also perfect for entertaining guests.<\/p>\n

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Authentic Mizu-manju Making with Minoyo's High-Quality Raw Materials<\/h2>\n

For those who want to make more authentic mizu-manju, we recommend Minoyo's high-quality raw materials.<\/p>\n

With 120 years of history, Minoyo is a trusted raw materials maker that continues to be chosen by long-established Kyoto wagashi shops. We handle a wide range of raw materials essential to wagashi making, including the \"Tomo Series\" of mix powders that let you easily produce mizu-manju, kuzu-mochi, and more, as well as kinako made from domestic soybeans roasted in-house, and high-quality rice flour and jouyo-ko (yam flour).<\/p>\n

In particular, our soybean roastery has obtained FSSC 22000 and ISO 22000 certification, and production takes place under thorough hygiene management. Because it is a soybean-dedicated facility, there is no cross-contamination, so you can use our products with confidence. Our strengths are a product lineup and stable supply that can meet the needs of nationwide manufacturers, achieved through a safe, high-quality, fully integrated system at our own facilities.<\/p>\n

By using the high-quality raw materials that professional wagashi artisans use, you can make top-tier mizu-manju even at home.<\/p>\n

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Summary: Enjoy a Cool Taste of Summer at Home<\/h2>\n

Mizu-manju is a summer wagashi prized for its cooling appearance and its chilled, smooth, silky texture. By mastering a few key points\u2014choosing materials such as kuzu starch, potato starch, or warabi-mochi powder; the blending ratio of powder to water; heating over medium heat while taking care not to scorch; and beautiful molding using molds\u2014you can easily make it at home.<\/p>\n

Once you've mastered the basic method, another appeal of making it by hand is the freedom to add seasonal fruit, use matcha-an, and arrange it however you like.<\/p>\n

This summer, make refreshing mizu-manju by hand and get through the hot season deliciously.<\/p>\n

If you want to take on more authentic mizu-manju making, be sure to check outMinoyo<\/a>'s high-quality raw materials. With quality that even professionals recognize, you can enjoy wagashi making a cut above the rest.<\/p>\n\n

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