Oboro Manju

...In the Kansai region, sweet potato manju is loosely called joyou manju (or simply joyou), and in the Kanto region, sweet potato manju that does not use buckwheat flour is also called soba manju. Other varieties include oboro manju, which is steamed and then peeled off, and kuzu manju, which is made by kneading kuzu starch and wrapping it in bean paste and steaming it. Baked confectioneries such as tou manju and kuri manju have also been created that are called manju. [Suzuki Shinichi]...

*Some of the terminology that refers to "Oboro Manju" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…関西では薯蕷まんじゅうをなまって上用（じようよう）まんじゅう(単に上用とも)と呼び，関東ではそば粉を使わぬ薯蕷まんじゅうをもそばまんじゅうと呼んだ。ほかに，蒸し上げたものの皮をむいて商品とするおぼろまんじゅう，葛粉（くずこ）を練ってあんを包んで蒸す葛まんじゅうなどがあり，唐（とう）まんじゅう，栗まんじゅうなど焼菓子でまんじゅうと呼ばれるものもできた。【鈴木 晋一】。…

※「おぼろまんじゅう」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報