Summer is in full swing and a wagashi Japanese confection called "mizu manju," or watery steamed buns, are displayed in front of wagashi shop Kinchouen Sohonke in Ogaki, Gifu Prefecture.
The manju's clear outer layer is made of arrowroot flour and bracken starch. The center is made of koshian bean paste, as well as other ingredients. After putting the manju in ochoko small cups, they are then placed into a small tank filled with cold well water to let it cool.
As a way to prevent the spread of the coronavirus pandemic, the shop has placed wrapped plastic around the tank.
The shop plans to sell mizu manju until the end of September. On especially busy days, the shop makes about 3,000 of them.
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