Dig Japan vol.13 “Minazuki (水無月)”

Minazuki (水無月) is wagashi whose name refers to the month of June, and that sweetly boiled azuki beans are placed on top of white uiro and cut into triangles. In Kyoto, where it originated, there is a custom of eating Minazuki on June 30th. On this day, which marks the halfway point of the year, a Shinto ritual called “Nagoshi no Harae (夏越祓)” is held in Kyoto to exorcise the sins and impurities of the past six months and pray for good health for the remaining six months.

A wagashi confectioner, Sentaro's Minazuki (Photography by 𝐡𝐢𝐫𝐨𝐤𝐨)

In Japan, “Minazuki” refers to the month of June, and June in the lunar calendar allegedly is the month when water is poured into the rice fields. According to Fujimoto Josen's “Nihon no Kashi (日本の菓子)” in 1968, the origin of current Minazuki is made by wagashi confectioners in Kyoto in the Showa period, and was incorporated into event food.

Sentaro's showcase (Photography by 𝐡𝐢𝐫𝐨𝐤𝐨)

Minazuki is made by topping Dainagon azuki (大納言あずき) on the surface of steamed white uiro and then steaming it further. Its triangle shape is said to be shaped like ice from the “Himuro no Sekku (氷室の節句)” festival, or it is said that the triangles cut a square in half represent the half of the year. Also, the red color of azuki beans has the meaning of warding off evil spirits and exorcising demons. “Himuro no Sekku” is an event held by the samurai class during the Edo period, in which ice was cut from himuro, ice house, and presented on June 1st of the lunar calendar.

Minazuki that I made at wagashi class (Photography by 𝐡𝐢𝐫𝐨𝐤𝐨)

The Edo period cookbook "Kon'nyaku Hyakuchin (蒟蒻百珍)" in 1846 includes wagashi called "Haya-minazuki (早水無月)" which is triangularly cut konjac topped with azuki bean paste, suggesting a connection with minazuki. Besides, since 1999, the Fukuoka City Japanese Sweets Association has been selling "Hakata-minazuki (博多水無月)" which is made with warabi-mochi and azuki beans wrapped in bamboo grass. It was created in the 1980s because people were not familiar with uiro used in Kyoto-style minazuki and did not sell well. Some wagashi confectioners also make minazuki with Japanese warbler beans instead of azuki beans. Minazuki will become hard if left in the refrigerator for a long time, so it is recommended to store it at room temperature. If it becomes hard, we can re-steam it for about 1 minute and enjoy the chewy texture as if it were freshly made.

This article was written by 𝐡𝐢𝐫𝐨𝐤𝐨, working as a freelance translator and press for overseas apparel brands in Japan, with the purpose of broadening her insight into the Japanese traditional culture.