Yamagusuku Manju, a Shuri institution for more than 130 years, makes manju that were enjoyed by commoners during the Ryukyu Kingdom era. A trademark of these steamed buns is that they are just one centimeter thick, with the bean paste inside visible through the thin outer layer. They are slow-food sweets made by stewing bean paste for more than three hours, wrapping it in thin sheets of dough and steaming for 20 minutes. ¥140 a piece.

Fujiko Yamashiro, fifth generation owner, and Hidefumi Yamashiro, sixth generation owner.