The momiji manju is a delicious little cake that you will find only in autumn in Japan, presentation :
The momiji manju, maple-shaped cake
The momiji manju もみじ饅頭 is a small maple leaf shaped cake filled with sweet azuki bean paste called anko. Momiji 紅葉 meaning maple and manju is a popular and traditional round pastry. This pastry is available during the autumn period in Japan (mid-September to early December depending on the region and year) when the maple leaves turn flaming red. It is a very popular season for Japanese people and tourists but less known than spring with the cherry blossom festival called Hanami. It is a specialty of Miyajima Island (south ofHiroshima) but you can find it everywhere in Japan at this time. It exists since 1906. Its price is quite low and it is a delicious cake that’s why it is so popular!
Description and appearance of momiji manju
The manju pastry
As the name suggests momiji manju is derived from the manju pastry まんじゅう (left). There are many different varieties of manju but most are made with a dough of flour, water, sugar and starch, usually filled with sweet red bean paste called anko . Manju is a derivative of mochi (a rice-based dessert) that has existed in China for a very long time
Its texture is brioche-like and light but still a bit compact. They are usually round and white and are steamed. The texture is similar to Chinese savory buns if you know. The most common manju is the green tea one!
The anko, a classic in Japanese pastries
Anko is a filling made with red beans which are boiled and crushed with sugar or honey. Its texture is quite thick and in momiji manju also quite compact. Its taste is similar to chestnut cream. There is a lot of stuffing but it is not disgusting. Indeed it is not too sweet and remains quite balanced with the brioche dough.
The maple leaves
The momiji manju is recognizable thanks to its shape of maple leaves, emblem of autumn in Japan, the packagings are moreover chalked with beautiful red maple leaves. You can taste it cold or hot. You can find it in stores, tea shops, in individual bags and boxes. The best in our eyes is to eat it hot at the stands. As often in Japan, these little delicacies are prepared in front of your eyes as we can see with the takoyaki for example. And as these last ones, we eat them with a small wooden spade.
The texture of castella, sponge cake
Personally I find that the outer texture of momiji manju resembles castella (sponge cake, kasutera カステラ), more compact while being light and slightly sweet. The momiji manju is on the outside always golden color and inside yellowish color like the castella. Some variations of castella are filled with anko!
Its taste variations
Its emblematic shape does not change but new tastes are appearing especially in Hiroshima and Miyajima Island such as chocolate, custard, matcha green tea, cheese, chestnuts, ice cream filled and even fried (called age momiji manju, on the right on the picture)! 
Momiji manju is a delicious cake, especially not to be missed during the fall season in Japan. It is small, cheap, and eaten quite quickly, we recommend it during your walk in Japan, or with a good tea!
