Recipe：Matcha Mizukuzu Manjū

 

 Features of Matcha Mizukuzu Manjū

Matcha Mizukuzu Manjū is a traditional Japanese summer confection made by wrapping smooth matcha bean paste in a translucent kudzu starch jelly.

Its soft, jelly-like texture and subtle sweetness blend beautifully with the rich aroma of matcha, offering a refreshing and elegant treat. When chilled, the kudzu jelly becomes even more transparent, enhancing its visual appeal and cooling sensation. The gentle bitterness of matcha and the delicate sweetness of kudzu create a harmonious balance, making it a perfect dessert for warm seasons.

This sweet pairs especially well with green tea. The crisp, slightly astringent notes of green tea complement the depth of the matcha filling and refresh the palate after each bite. With its refined appearance and delicate flavor, Matcha Mizukuzu Manjū is ideal for welcoming guests or enjoying a quiet moment of tea time.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Ingredients (For 8 Pieces – Kudzu Version)


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Ingredient Amount
Kudzu starch (Hon-kuzu) 80 g
Sugar 120 g
Water 400 ml
Matcha bean paste Approx. 200 g (about 25 g per piece)

 

2：How to Blend the Matcha Filling and Kudzu Jelly Seamlessly


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To achieve a smooth, unified appearance—where the matcha filling and kudzu jelly don’t separate clearly—follow these tips when making Matcha Mizukuzu Manjū:

  1. Avoid chilling the matcha filling too much  → A large temperature difference between the filling and jelly can cause separation. Use filling close to room temperature.
  2. Make the kudzu jelly slightly softer  → Increase the water content slightly so the jelly wraps and blends more naturally with the filling.
  3. Don’t chill immediately after shaping  → Rapid cooling can cause visible layers. Let the shaped sweets rest at room temperature before refrigerating.
  4. Lightly moisten the surface of the filling  → Adding a thin layer of moisture helps the kudzu jelly adhere more smoothly to the filling.

 

Storage and Shelf Life

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✅ Refrigerated Storage (in container)

  • Shelf life: approx. 2 to 4 days
  • Storage temperature: below 10°C (50°F)
  • Keep in an airtight container to prevent drying and odor transfer
  • Once opened, consume as soon as possible

✅ Extended Storage Method (Freezing)

  • After fully chilling, wrap each piece individually and freeze
  • Freezer shelf life: 2 to 3 weeks
  • Defrost slowly in the refrigerator (avoid microwave)
  • Note: Texture may become slightly firmer or less springy after thawing