Fuka

Fu manju, with smooth sweet red bean paste wrapped in a skin of nama-fu kneaded with green laver, is a good first choice at Fuka’s Nishiki branch. Unwrap the bamboo leaf to find slippery, chewy nama-fu alongside the clean sweetness of the bean paste. Some reviewers say it is especially appealing in hot weather; a chilled fu manju could make a refreshing pause during a walk around the market.

Another treat is taiyaki-fu, a twist on the familiar fish-shaped cake. Its nama-fu dough is chewy, and it is described as filled with chunky sweet red bean paste, unlike the smooth paste in fu manju. One customer says theirs was cooked on a griddle after they ordered, making it a chance to enjoy the contrast between the beans’ texture and the springy dough.

There is also a wide selection of nama-fu for cooking. One diner found the mugwort nama-fu reminiscent of mochi, while others have asked how to prepare the different varieties before choosing. Visitors have also reported eating fu manju in the shop with a cup of tea, so you can enjoy a sweet there rather than simply taking it away.