2. Taiyaki predecessor

Taiyaki origin is Imagawayaki.

Imagawayaki’s origin is Manjyu.

Then what is Manjyu origin?

I noticed Manjyu and Imagawayaki. There is a big difference between Manjyu and Imagawayaki. So, the difference is….Steam or Bake. But Manjyu and Imagawayaki are similar in certain respects. Exactly it is bean paste.

I think that I had tried to go back from the bean paste history.

Bean paste raw material is Azuki. This Azuki was introduced for China in Yayoi period. At that time, Azuki had used medicine. Another country also used Azuki medicine too. Azuki gives people immediate relief for immunity. China’s archive recorded about Azuki. According to the archive, it had used for antidote. By the way, this archive is the most old pharmacy certificate in the world. And there is description of Azuki in the most old Japanese history books, Nihon-syoki and Kojiki. Japan also used Azuki for medicine. In those days, Azuki was high-quality goods. Because were able to drink Azuki’s broth only royal family. Then 400 years too much from Azuki introduced from China, next wheat came back with Japanese envoi to the Tang Dynasty in Nara period.

His name was Makibi Kibino. He was scholar. But he would be the right- of minister. It was really rare case. He was born in local powerful family. And became aminister to have a rise from scholar was only he and Michizane Sugawara in modn prior.30 years later wheat introduced from China, Ganjin brought brown sugar in Japan. Protagonist finally aligned. Taiyaki’s predecessor Manjyu is born in after this.

There are two theories exist born in Manjyu.

Manjyu has two large ancestries. Those two ancestries, Buddhist monks had been introduced from China. So, Manjyu is not original food born in Japan. It was a abroad food derived from China. It was that in which it was develop improved. Although, Manjyu devised by Zhuge Liang is most famous theory in the world.

That aside, let introduce the two large ancestries.

It was Shiose and Toraya theory.

1. Shiose

When it was the Zen master Ryuzan Tokumi return from Cjina, Zyoin Lin (born in Hangzhou) was came to Japan with Ryuzan. He was devotion to Zen. He lived in Nara. And he created Manjyu. There was a priest that would hate meat food. Zyorin thought that wrapped in leather made with wheat floue to make bean paste in sweet Azuki, and they boiled. He think that to eat Mankyu for priests.

2. Toraya

This story may not historical fact. Because this story is poor in material; so support that claim. This story was legend rather than historical fact.

Shoichi-Kokushi returned to Japan from China (Also from China). After, Shoichi-Kokushi went to Hakata to build a Jyo-ten temple. At that time, he teach howto make Manjyu of the master of the teahouse in Hakata. After the master decided the teahouse name “Toraya”.

Incidentally, Shoichi-Kokushi is very famous in Japan. He is God of noodles, and he planted the fruit of tea in Shizuoka. So, he called God of tea in Shizuoka.

“steamed” history was followed a long time.

However in Edo period, a man changed this history. He was “baked”.

Next time, I write about Imagawayaki.

Thanks for reading!