Rikyu Manju, Okashitsukasa Yamazen, Morioka City, Wagashi-na Sukuchai 185, 2025.12.03
Wagashi-na Sukuchai185 Iwate Prefecture > Morioka City
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Rikyu Manju, Okashitsukasa Yamazen, Morioka City
1. Continuing snacks after breakfast
I bought some fresh sweets to eat after breakfast at Yamazen in Morioka Station, and I wrote in my previous article about eating the 'suama' first.
I wasn't satisfied with just that, so I ate the other fresh sweets I had bought afterward.
The next thing I ate was the 'Rikyu Manju'. It was 150 yen including tax per piece.
I'll leave the reason why it's called Rikyu for later, but in any case, that Rikyu Manju was also delicious.
It looks like a hot spring manju you might find anywhere, or just a common souvenir manju.
However, there is a history behind it that you can't really tell just by looking at it and eating it.
2. About 'Rikyu Manju'
Yamazen's 'Rikyu Manju' is a masterpiece packed with Morioka's tea ceremony culture and the artisan's dedication.
Following the 'suama' from last time, there are several interesting stories about this manju as well.
2.1. Why is it named 'Rikyu'?
As everyone might imagine, the name 'Rikyu Manju' is derived from the tea master Sen no Rikyu.
There are two main reasons for this that are considered 'tea master-like'.
2.2. The shape and taste favored by Sen no Rikyu
The style of 'small buns made with brown sugar' that Rikyu is said to have served as a tea accompaniment at tea ceremonies, or to have liked very much, is collectively called Rikyu Manju.
2.3. Tea-brown skin
Rikyu disliked gaudy things and valued wabi-sabi.
It is said that the unique tea-brown color (Rikyu color) of these buns, which use brown sugar, symbolizes that simple and profound spirituality.
3. Yamazen's commitment to Rikyu Manju
3.1. The 'firmness' of the skin
One thing you notice when eating Yamazen's Rikyu Manju is that the skin is very moist and has a pleasant elasticity despite being thin.
The dough is made with an exquisite blend so that it does not become dry when steamed while making the most of the brown sugar flavor, and it integrates with the bean paste in your mouth.
3.2. Carefully selected smooth bean paste
Inside, it is filled with smooth, refined bean paste without any off-flavors.
This balance between the 'richness of brown sugar' and the 'sharpness of the smooth bean paste' is where the skill of a long-established shop is showcased.
With features like these, it makes you want to eat them again.
They are different from your average bun.
4. The surprising connection between Morioka and 'Rikyu'
Morioka is a city where the tea ceremony is very popular.
Because the lord of the Morioka Domain (the Nanbu family) enjoyed the tea ceremony, high-quality Japanese sweets have been in demand in this castle town.
The fact that Yamazen has its shop in Zaimoku-cho, a place with history, and continues to make these buns bearing the name 'Rikyu' can be said to symbolize the 'pride in tea culture' that Morioka possesses.
5. How to enjoy 'Rikyu Manju' even more deliciously
Since the name is 'Rikyu,' it goes perfectly with a strong, hot cup of matcha or sencha.
The aroma of the brown sugar enhances the bitterness of the tea.
If you have any left over (or just want to change things up), coating them in batter and quickly deep-frying them to make 'fried Rikyu' is a luxurious way to eat them that is loved by connoisseurs.
It is said that the crispy outer texture and the warm bean paste inside make for an exquisite treat.
6. Everyday 'Suama' and Traditional 'Rikyu Manju'
If 'Suama' is a sweet that represents everyday kindness, then 'Rikyu Manju' is a sweet that makes you sit up a little straighter, yet still offers a sense of comfort and the depth of tradition.
7. 'Rikyu' (利久) and 'Rikyu' (利休)
Beyond just the name of the manju, when referring to Sen no Rikyu's name in product names or shop names, it is sometimes written as 'Rikyu' (利久) for good luck.
Yamazen's 'Rikyu Manju' is one such example, where 'Rikyu' (利久) represents Sen no Rikyu's name (利休).
(End)