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Image of Burdock Tempura Udon(2010)

Burdock Tempura Udon(2010)

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Did you know that udon, soba and manju all originated in Hakata?

Jotenji Temple is known to be where the famous Hakata Gion Yamakasa festival originated. Within the temple premises, a stone memorial that reads 'Udon Soba Hassho no Chi'' (“the place where udon and soba were first made”) can be found. The monk Shoichikokushi (founder of Jotenji Temple), upon returning from China in 1241, is said to have brought back the craft of making flour. Thanks to the adoption of these methods of flour refinement, the making of udon, soba, and manju spread throughout Japan. As for manju, it is said that Shoichikokushi taught his flour craft to a tea-stand owner, who was nice to him. Shoichikokushi taught the tea-stand owner the making of steamed amazake manju (manju made with sweet sake) and yokan (sweets made with bean paste). Both sweets became well-known throughout the country as sado (Japanese tea ceremony) grew in popularity during the Kamakura and Muromachi eras.

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