Wheat flour is allowed to ferment in sake; this dough is formed into small dumplings, which are skewered, daubed with a sweet-savory miso-based sauce, then grilled over hot charcoal. Yaki-manju are a tradition dating back more than 150 years. To this day they are a popular snack food sold at street stalls on special occasions, such as cherry blossom parties or summer festivals.