Place of origin
|Dough, ground pork|
|This article does not cite any references or sources. (August 2011)|
Nikuman (肉まん; derived from 肉饅頭 niku (meat) manjū) is the Japanese name for the Chinese baozi (包子) made from flour dough, and filled with cooked ground pork or other ingredients. It is a kind of chūka man (中華まん lit. Chinese-style steamed bun) also known in English as pork buns.
Nikuman are steamed and often sold as street food. During festivals, they are frequently sold and eaten. From about August or September, through the winter months until roughly the beginning of April, Nikuman are available at convenience stores, where they are kept hot.
- Butaman (豚まん butaman?) — essentially an equivalent to nikuman, this name is more common in the Kansai region.
- Anman (あんまん anman?) — the ingredients consist of azuki beans (koshian or tsubuan). Lard and sesame oil are typically added to increase flavor and taste. Similar to Chinese Doushabao.
- Kare-man (カレーまん karēman?) — turmeric or food coloring is added to the skin to make it yellow. The ingredients are the same as meat buns or pork buns with curry-style flavoring. There is also curry man similar to curry bread or dry curry.
Various convenience stores have offered seasonal varieties of Nikuman:
- White curry man
- Squid ink seafood man
- Deli chicken man with mayo-style flavor
- Crunchy Chinese seafood man
- Crunchy cheese sausage donut man
- Boiled pork cube crunchy curry man
- Crunchy cheese lasagna man
- Belgium chocolate man
- Milk caramel man
- Sakura anman
- Beef tendon man
- Jiaozi man