Monaka round 70*13 mm, 4.4g

Traditionally, the filling is composed of sweet red bean pulp (Anko), but there are also common variants based on white bean pulp or chestnut paste or even ice cream.

It is said that the name "Monaka" comes from a poem by Minamoto No Shito, a poet of the Heian period. It is said that at a party organized to the Imperial Court to admire the moon, the nobles present have established a link between the moon described in this poem and the white and round mochi served at the meeting. They would have baptized these treats "Monaka No Tsuki" (moon in the middle), combining the image of the poem and the appearance of confectionery.

It should be noted that in the middle of the EDO period (1603-1868), a confectionery called "Monaka No Tsuki" was sold by the Senbei store in Yoshiwara. However, it was not until Meiji (1868-1912) that the process of garnishing monaka and give them a more functional or decorative form was invented.

Therefore, these small hulls have gained popularity and are now considered in Japan as a culinary work of art, known for its richness of textures (crisp or mellow) and flavors.

Monaka occupies an important place in Japanese pastry culture. Its filling and its form generally evolves according to the seasons or celebrations of the year.