Local sweets & wagashi
Iga Manju
- 11Saitama
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- 11Saitama
Dish log
A festive local dish of northeastern Saitama Prefecture in which an anko-filled manju is covered with sekihan (red bean rice) and steamed.
Dish profile
About this dish
- Main ingredients
- Manju, glutinous rice
- History and origin
- It is said to have originated in Konosu City (formerly Kawasato Town) and has long been handed down in the grain belt of northeastern Saitama, where wheat cultivation was widespread and wheat-flour dishes such as udon and manju developed. The name comes from its sekihan-coated appearance resembling the spiny burr (iga) of a chestnut. There are various theories about how it came about, such as to stretch the glutinous rice further.
- When it is eaten
- Made at home as an auspicious food for spring, summer, and autumn festivals and for celebrations. Today it is also sold at Japanese confectionery shops in northeastern Saitama.
- How it is eaten
- Sekihan is coated over an anko-filled manju so as to cover it, and then steamed. Forms vary by household and shop, including versions with sekihan simply placed on top and versions sprinkled with sesame.
Sources
- いがまんじゅう 埼玉県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
Dietary guidance
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeNo direct clue found (this does not mean suitable)
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Religious and cultural checks
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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- SpicinessNot confirmed by the dish information.
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- Ease of eatingNot confirmed by the dish information.
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- Venue settingNot confirmed by the dish information.
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