{"id":4212,"date":"2016-07-26T11:03:49","date_gmt":"2016-07-26T02:03:49","guid":{"rendered":"http:\/\/www.takimotokan.co.jp\/english\/?p=1451"},"modified":"2016-07-26T11:03:49","modified_gmt":"2016-07-26T02:03:49","slug":"mizumanju-a-perfect-summer-sweet","status":"publish","type":"post","link":"https:\/\/takimotokan.ardevtech.net\/en\/news\/mizumanju-a-perfect-summer-sweet\/","title":{"rendered":"Mizumanju: A Perfect Summer Sweet"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1470\" src=\"http:\/\/www.takimotokan.co.jp\/english\/wp\/wp-content\/uploads\/2016\/07\/mizumanju-portrait-large.jpg\" alt=\"mizumanju portrait large\" width=\"600\" height=\"450\" \/><\/p>\n<p>Dai-ichi Takimotokan guests will find a special summer treat in their rooms. Mizumanju, a steamed bun made from agar with sweet adzuki bean at its center, is a traditional dessert served in the warm summer months. The smooth outer shell is kanten, a natural gelatin made from algae, discovered in the mid-1600\u2019s in Japan that quickly became a popular dessert ingredient. Together with the dense bean center mizumanju perfectly pairs with a cool glass of green tea.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1464\" src=\"http:\/\/www.takimotokan.co.jp\/english\/wp\/wp-content\/uploads\/2016\/07\/mizumanju-bag.jpeg\" alt=\"mizumanju bag\" width=\"600\" height=\"450\" \/><\/p>\n<p>How to Eat Mizumanju<\/p>\n<p>Open each package from the top using the little notch.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1465\" src=\"http:\/\/www.takimotokan.co.jp\/english\/wp\/wp-content\/uploads\/2016\/07\/separating-individual-bags.jpg\" alt=\"separating individual bags\" width=\"600\" height=\"450\" \/><\/p>\n<p>Take out the little packages and separate them.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1466\" src=\"http:\/\/www.takimotokan.co.jp\/english\/wp\/wp-content\/uploads\/2016\/07\/opening-individual-bag.jpg\" alt=\"opening individual bag\" width=\"600\" height=\"450\" \/><\/p>\n<p>Turn the little package over and pull apart the seams at the bottom or wider end.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1467\" src=\"http:\/\/www.takimotokan.co.jp\/english\/wp\/wp-content\/uploads\/2016\/07\/squeezing-out-mizumanju.jpg\" alt=\"squeezing out mizumanju\" width=\"600\" height=\"450\" \/><\/p>\n<p>Using both hands, gently push up from the bottom so that the mizumanju emerges partially from the package. (This keeps your hands from getting sticky and allows the sweet to maintain its shape. The outer shell can become fragile as it warms.)<\/p>\n<p>**Keep the mizumanju cool in the refrigerator until you\u2019re ready to eat it.**<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1468\" src=\"http:\/\/www.takimotokan.co.jp\/english\/wp\/wp-content\/uploads\/2016\/07\/gift-shop-mizumanju.jpg\" alt=\"gift shop mizumanju\" width=\"600\" height=\"450\" \/><\/p>\n<p>Guests can also take this unique summer treat home by visiting our gift shop. Mizumanju are available in packages of six or twelve pieces.<\/p>\n<p>We hope you enjoy this special taste of summer in Japan!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dai-ichi Takimotokan guests will find a special summer treat in their rooms. Mizumanju, a steamed bun made from agar with sweet adzuki bean at its center, is a traditional dessert served in the warm summer months. The smooth outer shell is kanten, a natural gelatin made from algae, discovered in the mid-1600\u2019s in Japan that quickly became a popular dessert<\/p>\n<div class=\"h10\"><\/div>\n<p><a class=\"more-link1\" href=\"https:\/\/takimotokan.ardevtech.net\/en\/news\/mizumanju-a-perfect-summer-sweet\/\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":3763,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[23,19],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/takimotokan.ardevtech.net\/en\/wp-json\/wp\/v2\/posts\/4212"}],"collection":[{"href":"https:\/\/takimotokan.ardevtech.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/takimotokan.ardevtech.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/takimotokan.ardevtech.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/takimotokan.ardevtech.net\/en\/wp-json\/wp\/v2\/comments?post=4212"}],"version-history":[{"count":0,"href":"https:\/\/takimotokan.ardevtech.net\/en\/wp-json\/wp\/v2\/posts\/4212\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/takimotokan.ardevtech.net\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/takimotokan.ardevtech.net\/en\/wp-json\/wp\/v2\/media?parent=4212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/takimotokan.ardevtech.net\/en\/wp-json\/wp\/v2\/categories?post=4212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/takimotokan.ardevtech.net\/en\/wp-json\/wp\/v2\/tags?post=4212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}