There's no master text of Japanese confectionery they consult to create their manju. Since 1960, the brothers have done what their father, Masayasu, taught them and nothing more. But Sakuraya is ...
In October, Mikio Kanno, 33, a director of the Mutsumian traditional Japanese-style confectionery store in the Kunugizuka district here, made around 40 steamed “manju” buns filled with pumpkin ...
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