![\"Historical](\"https:\/\/japan-stroll.com\/miyajima\/jp\/wp-content\/uploads\/2025\/09\/img_new_momiman.jpg\")
The Birth of Momiji Manju: Miyajima in the Meiji Era<\/h2>\nMiyajima as a Thriving Tourist Destination<\/h3>\n
By the late Meiji period (roughly the 1890s through early 1910s), Miyajima was already well established as one of Japan’s most celebrated places to visit. Crowds of travelers arrived to pray at Itsukushima Shrine and admire the island’s famous autumn maple foliage, and the demand for lodging and souvenirs was growing steadily year by year.<\/p>\n
At the heart of this flourishing scene stood Iwaso, a venerable inn founded in 1854 and situated at the entrance to Momijidani Park \u2014 the island’s famous maple valley. Iwaso was no ordinary ryokan. It was the kind of establishment that hosted imperial family members, government ministers, poets, and intellectuals. Among its most distinguished guests were novelist Natsume Soseki, Korean Crown Prince Yeong, and Japan’s first Prime Minister, Ito Hirobumi. Providing an exceptional experience for these guests \u2014 right down to the tea sweets served in the rooms \u2014 was a matter of serious pride.<\/p>\n
The fourth-generation proprietress of Iwaso, a woman named Eiko, had a particular wish: to serve guests a tea confection that could only be found at her inn. In the high-end ryokan culture of the Meiji era, offering a signature house sweet was considered an important mark of hospitality and distinction. Eiko’s aspiration was also, in a sense, simply the spirit of the times.<\/p>\n
A Craftsman’s Commission<\/h3>\n
The confectioner who supplied sweets to Iwaso was a skilled local artisan named Takatsu Tsunesuke. Tsunesuke had built a solid reputation on Miyajima for both his technical ability and his creative instincts, and Eiko trusted him completely.<\/p>\n
Around 1906, she came to him with a specific request: could he create a special sweet inspired by Momijidani \u2014 the maple valley that gave the inn its picturesque setting? Something that embodied this place, something a guest could take home and remember.<\/p>\n
Tsunesuke set to work experimenting. His answer was genuinely innovative for its time: a sponge-cake batter made with honey imported from Nagasaki, domestic eggs, and milk \u2014 ingredients that were considered quite modern and even slightly exotic in Meiji Japan \u2014 wrapped around a filling of smooth, high-quality red bean paste. Then came his masterstroke: a beautifully crafted iron mold that pressed the cake into the precise, veined shape of a maple leaf.<\/p>\n The result \u2014 officially called “Koyo-gata Yaki-manju,” meaning maple-shaped baked manju \u2014 was a hit among Iwaso’s guests from the start. The delicate sponge, the fine bean paste, and the artful leaf shape made it feel genuinely special, and word spread quickly.<\/p>\n Confident in his creation, Tsunesuke filed for a trademark on July 18, 1910, under the name “Momiji Manju.” That trademark registration document survives to this day, kept by his descendants along with the original iron baking mold \u2014 both treasured artifacts of Japanese confectionery history.<\/p>\n One interesting detail: the earliest mold looked slightly different from the maple-leaf shapes sold today. The original design featured a leaf with seven distinct points, a short stem, and \u2014 remarkably \u2014 two deer engraved within the design, a nod to the sacred deer that have roamed Miyajima since ancient times. It was a highly artistic piece of craftsmanship, and a reminder that this sweet was designed with great intentionality from the very beginning.<\/p>\n No account of momiji manju history would be complete without mentioning Ito Hirobumi, Japan’s first Prime Minister and one of the most powerful figures of the Meiji era. Ito was famously devoted to Miyajima \u2014 he considered the view from the summit of Mount Misen to be the truest expression of one of Japan’s Three Views, and he returned to the island again and again throughout his life, always staying at Iwaso.<\/p>\n According to the most widely told story, Ito was once resting at a teahouse in Momijidani when a young attendant brought him tea. He noticed her hands and, in a playful, good-humored way, remarked that her hands were as pretty as maple leaves, and joked that they looked so delicious he could eat them.<\/p>\n The story goes that an Iwaso attendant overheard this and passed it along to the proprietress, and that this whimsical remark eventually planted the seed of inspiration for a maple-leaf-shaped sweet. It is a charming account \u2014 and it is one among several versions of how the idea took shape. Historians are careful to note that the connection is difficult to verify precisely. But given Ito’s well-documented personality, his deep attachment to Miyajima, and his regular presence at Iwaso, the story feels plausible enough that it has endured for well over a century.<\/p>\n Momiji manju was, in many ways, a product perfectly suited to its moment. The Meiji era was a time of enormous transformation in Japan, as Western influences blended with traditional culture across every dimension of daily life. Rail travel was expanding, tourism was growing, and regional destinations were beginning to develop their own distinctive souvenir industries.<\/p>\n The genius of momiji manju as a concept was that it turned a piece of the local landscape \u2014 the maples of Momijidani \u2014 into something edible and portable. A traveler who bought one wasn’t just taking home a snack; they were taking home a symbol of the place. That instinct feels entirely modern by today’s standards, but in 1906 it was ahead of its time.<\/p>\n There was also something quietly emblematic about the recipe itself. The sponge-cake base drew on Western-influenced baking techniques, while the red bean filling was deeply rooted in Japanese tradition. The combination of the two, in a single beautifully shaped cake, was a small but perfect expression of Meiji Japan’s broader cultural spirit.<\/p>\n What happened next says something admirable about Takatsu Tsunesuke’s character. Rather than guarding his creation jealously, Tsunesuke allowed other confectioners on the island to make momiji manju as well. He did not attempt to maintain a monopoly. As a result, other shops began producing their own versions, each developing slightly different recipes, techniques, and flavor profiles.<\/p>\n Through the Taisho period and into the early Showa era, the craft was refined across the island. Confectioners experimented with flour ratios, baking temperatures, and the exact balance of skin to filling. Every shop developed its own subtle signature. The friendly competition drove quality upward across the board, and visitors began to notice \u2014 and enjoy \u2014 the differences between shops.<\/p>\n During this period, all production was done entirely by hand. A craftsman would press each cake individually into the mold, carefully monitor the heat, and turn each one at precisely the right moment. That handmade quality is still offered today at a small number of shops, and it remains a distinctly different experience from the mass-produced variety.<\/p>\n The Second World War brought enormous hardship to Hiroshima and to Miyajima, and the confectionery industry was no exception. The postwar recovery period was slow, but Miyajima’s appeal as a destination eventually returned \u2014 and with it, demand for its most beloved souvenir.<\/p>\n The real turning point for scale came in the 1960s, when a manufacturer in Hiroshima developed a dedicated momiji manju baking machine. The device worked by rotating a series of molds in sequence, maintaining consistent heat and producing a steady output of uniform cakes. Modern gas-powered versions of these machines can produce up to 2,500 pieces per hour.<\/p>\n Mechanization made it possible to meet rapidly growing demand without sacrificing consistent quality. Prices stabilized, supply became reliable, and momiji manju began appearing at shops and souvenir counters across Hiroshima Prefecture \u2014 not just on Miyajima itself.<\/p>\n If mechanization built the infrastructure for momiji manju’s growth, it was a moment of popular culture that truly launched it into the national consciousness. In the late Showa era, the comedy duo B&B \u2014 and in particular comedian Shimada Yoji \u2014 popularized a catchphrase that went simply: “Momiji manju!” The running gag was absurd and endearing in equal measure, and it aired on major television at a time when few people outside Hiroshima had ever tasted or even heard of the sweet.<\/p>\n The effect was immediate. Curiosity spread nationwide, and travelers heading to Hiroshima made a point of bringing some back. The opening of the Sanyo Shinkansen line, which made Hiroshima far more accessible from Tokyo and Osaka, added further momentum. By the time the Showa era ended, momiji manju had graduated from regional specialty to nationally recognized gift.<\/p>\n Around the same period, makers began expanding the range of fillings well beyond the original smooth red bean paste. Chunky red bean (tsubu-an), matcha, cheese, and chocolate versions appeared. Later, entirely new forms of the sweet emerged: “nama momiji” (a soft, mochi-like version with a raw dough exterior) and “age momiji” (momiji manju battered and deep-fried, served piping hot as street food) became popular additions to Miyajima’s culinary lineup.<\/p>\n More than 120 years after Takatsu Tsunesuke pressed his first maple-leaf cake out of an iron mold, momiji manju has become something larger than a souvenir. It is a piece of Hiroshima’s cultural identity. In a 2009 survey by the Asahi Shimbun asking readers to name Japan’s best manju, momiji manju placed first nationally. It appears consistently at the top of Japan’s souvenir rankings year after year.<\/p>\n Dozens of manufacturers and shops now produce their own versions across Miyajima and Hiroshima Prefecture, each with its own character. The variety is part of the joy \u2014 visiting different shops, comparing textures and fillings, and forming a personal favorite is a ritual many visitors embrace.<\/p>\n Most remarkably, the original lineage has been revived. In 2009, a descendant of Takatsu Tsunesuke \u2014 his grandson, Kato Hiroaki \u2014 reopened under the name Takatsudo near Miyajimaguchi. Using the original Meiji-era iron molds, he produces “Ganso Momiji Manju” (Original Momiji Manju) entirely by hand, one at a time, in exactly the way Tsunesuke would have made them. For travelers who want to taste the sweet as it existed at the very beginning, Takatsudo is the only place to do it.<\/p>\n On the island itself, visitors can also try their hand at making momiji manju through hands-on baking workshops \u2014 another way this 120-year-old tradition continues to grow, drawing new people into its story rather than simply preserving it behind glass.<\/p>\n Momiji manju was created in 1906 (Meiji 39) by confectioner Takatsu Tsunesuke on Miyajima Island. He formally trademarked it in 1910. That makes it a sweet with over 120 years of continuous history.<\/p>\n Takatsu Tsunesuke invented it at the request of the proprietress of Iwaso, a prestigious inn on Miyajima. She wanted a unique tea confection to serve honored guests \u2014 one that reflected the beauty of Momijidani, the island’s famous maple valley.<\/p>\n It’s a well-known legend, but historians treat it as one plausible account among several. The story holds that Ito Hirobumi playfully compared a young attendant’s hands to maple leaves, and this inspired the leaf-shaped design. Whether or not it happened exactly that way, Ito was a real and frequent guest at Iwaso, and his connection to Miyajima is well documented.<\/p>\n Yes. Takatsudo, located near Miyajimaguchi (the ferry terminal on the mainland side), was revived in 2009 by a descendant of the original creator. They use the authentic Meiji-era iron molds and hand-bake each piece, offering the closest thing available to the very first version.<\/p>\n Because Takatsu Tsunesuke deliberately chose not to monopolize his creation. He allowed other confectioners to make it freely, which is why today dozens of makers across Miyajima and Hiroshima sell their own versions. Each shop has developed its own recipe and character over generations.<\/p>\n The traditional filling is smooth red bean paste (koshi-an), but modern varieties include chunky red bean (tsubu-an), matcha, chocolate, custard, cheese, and more. There are also newer forms of the sweet, including “nama momiji” (a soft, mochi-textured version) and “age momiji” (deep-fried and served hot as street food).<\/p>\n Two things helped most. First, the comedy duo B&B popularized a running “Momiji manju!” catchphrase on national television in the late Showa era, making the name known to audiences who had never visited Hiroshima. Second, the opening of the Sanyo Shinkansen brought far more visitors to the region, turning local curiosity into nationwide appetite.<\/p>\n Please note that shop hours, availability, and other details may change. We recommend verifying current information directly with each establishment before your visit.<\/em><\/p>\n","protected":false},"author":1,"featured_media":1874,"template":"","featured_category":[14],"class_list":["post-1873","featured","type-featured","status-publish","has-post-thumbnail","hentry","featured_category-history-culture"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/japan-stroll.com\/miyajima\/english\/wp-json\/wp\/v2\/featured\/1873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/japan-stroll.com\/miyajima\/english\/wp-json\/wp\/v2\/featured"}],"about":[{"href":"https:\/\/japan-stroll.com\/miyajima\/english\/wp-json\/wp\/v2\/types\/featured"}],"author":[{"embeddable":true,"href":"https:\/\/japan-stroll.com\/miyajima\/english\/wp-json\/wp\/v2\/users\/1"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japan-stroll.com\/miyajima\/english\/wp-json\/wp\/v2\/media\/1874"}],"wp:attachment":[{"href":"https:\/\/japan-stroll.com\/miyajima\/english\/wp-json\/wp\/v2\/media?parent=1873"}],"wp:term":[{"taxonomy":"featured_category","embeddable":true,"href":"https:\/\/japan-stroll.com\/miyajima\/english\/wp-json\/wp\/v2\/featured_category?post=1873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Original](\"https:\/\/japan-stroll.com\/miyajima\/jp\/wp-content\/uploads\/2025\/09\/oldmomiji-scaled.jpg\")
The “Maple-Shaped Baked Manju” Is Registered<\/h3>\n
Ito Hirobumi and the Famous Origin Legend<\/h2>\n
Japan’s First Prime Minister and His Love of Miyajima<\/h3>\n
A Sweet That Captured the Spirit of Its Era<\/h3>\n
![\"Early](\"https:\/\/japan-stroll.com\/miyajima\/jp\/wp-content\/uploads\/2025\/09\/Ganso3.jpg\")
From Island Specialty to National Icon<\/h2>\n
Spreading Beyond Iwaso: The Meiji and Taisho Years<\/h3>\n
The Postwar Years and the Rise of Machine Production<\/h3>\n
A Comedy Sketch and a Nationwide Audience<\/h3>\n
![\"Modern](\"https:\/\/japan-stroll.com\/miyajima\/jp\/wp-content\/uploads\/2025\/09\/875945462619345e87304120211116.jpg\")
Momiji Manju Today: A Living Tradition<\/h2>\n
FAQ<\/h2>\n
When was momiji manju invented?<\/h3>\n
Who invented momiji manju and why?<\/h3>\n
Is the Ito Hirobumi story true?<\/h3>\n
Can I still taste the original-style momiji manju?<\/h3>\n
Why do so many different shops sell momiji manju under the same name?<\/h3>\n
What flavors are available today?<\/h3>\n
How did momiji manju become famous across Japan?<\/h3>\n
Sources<\/h2>\n
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