Usually we have a rainy season from June to July. But this year the season has already finished. It is too hot for this time of year. It is really a serious matter how to manage to keep life healthy. On the other hand, cucumber in my balcony is rapidly growing at the moment and looks happily thriving in the strong sun. They absorb water so well that I water them all the time when I am free.
Fu-Manju (Wheat Gluten Cake)
Wheat gluten mixed with rice flour is rolled wrapping sweeten bean paste. Yomogi (mugwort) and Ao-nori (green laver) are often added to rice flour as a flavor. Usually the Manju is wrapped with a bamboo leaf and steamed so that it slightly has a grassy flavor. Compared with normal Manju, which is made with flour dough instead of gluten, Fu- Manju has fresh and light taste so it is often eaten in summer.
In the picture below Fu-Manju does not have bean paste inside so Kanako (soy flour) and Kuro-Mitsu (brown sugar syrup) are poured over them.
