Oni Manju is a traditional sweet from Aichi Prefecture that has been enjoyed for generations. It is a simple confection made by steaming sweet potatoes in a wheat flour dough. Baikado in Kakuozan is known as a famous shop for Oni Manju and continues to preserve the traditional taste.

The owner is Mitsuji Kumita, the third generation of the founding family. "The greatest joy for me is when customers say, 'It's been a while since I last ate here, but the taste hasn't changed,'" he says. That single comment speaks volumes about the shop's commitment to quality.

A long-established shop that has watched over the town of Kakuozan for nearly 100 years.

Kakuozan is about a 15-minute subway ride from Nagoya Station. Centered around the main gate of Nittai-ji Temple, it's a popular area that retains its old-world charm while also featuring many new shops.

Founded in 1929 (Showa 4), Baikado is a long-established Japanese confectionery shop that has watched over the changing landscape of Kakuozan. There are several theories about the origin of the name Oni Manju (demon bun), but the first generation owner often told young Koji that it was because "its rough appearance resembles the head of a demon."

Baikado's Oni Manju became widely known about 40 years ago after being featured in a newspaper. At the time, Koji was still an apprentice, and he learned how to make Oni Manju by hand, diligently peeling sweet potatoes.

The ingredients are simple. The key to the taste is the chef's intuition.

The ingredients are just sweet potatoes, wheat flour, sugar, and a very small amount of salt and coloring. The key is to use sweet potatoes with a strong sweetness, which are sourced from specific production areas in Shikoku and Kyushu. Approximately 150 kg of sweet potatoes are used per day. After peeling and removing damaged parts, the actual usable portion is said to be about 100 kg.

The manufacturing process is simple: combine the ingredients, knead them, and steam them. That's why the kneading process is so crucial to the taste. We subtly adjust the kneading process while carefully monitoring the condition of the dough depending on the temperature and weather. The long-loved taste is supported by the intuition of our craftsmen, something that cannot be expressed in a manual.

Even though we make about 1,000 a day, they sell out every day.

Baikado is also popular for its red bean rice and seasonal Japanese sweets. After finishing the preparation of those items in the early morning, they steam oni manju (demon-shaped steamed buns) until after noon, making about 1,000 a day.

Even with that many prepared, they often sell out by early afternoon on some days. Therefore, we accept advance reservations, and we also accept same-day reservations. For weekends, it's best to reserve 2-3 days in advance.

Passing on the same taste to the next generation.

Oni Manju is a local Aichi confectionary that is often made at home. Many people visit the storefront of Baikado with a sense of nostalgia, remembering how their grandmothers used to make it for them.

New cafes have sprung up around Kakuozan, and the area is seeing an increase in young people. Koji himself enjoys the hustle and bustle, but he will never change the taste of his Oni Manju.

Koji has only one wish: "I want to preserve this taste for a long time."

True to those words, the traditional flavors will continue to be passed down in the town of Kakuozan.

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Baikado

電話：052-751-8025 
住所：愛知県名古屋市千種区末盛通1-6-2 
アクセス：覚王山駅 「1番出口」でてすぐ 
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