Miki ｜ Our Regional Cuisines

Kagoshima Prefecture

Miki

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Main lore areas

Amami area
Main ingredients used

Rice flour, white sugar, sweet potatoes, water

History/origin/related events

Miki" is a lactic acid fermented beverage made from rice, sweet potatoes and sugar, and is drunk in Okinawa Prefecture as well as in the Amami area. In Okinawa Prefecture, barley is used instead of sweet potatoes.
The word "miki" is written "kamishu," and is said to have its origins in a mouthful of sake that was offered to the gods during festivals. Kuchibi-zake was made by mixing two or three bites of rice in the mouth of a young woman. There is a description of miki in a book titled "Minamishima Zogawa" written by Nagoya Sagenta, a samurai of the Satsuma clan at the end of the Edo period, which suggests that miki was already being made and drunk at that time. The book also mentions the method of making "miki" today, which involves boiling rice and grating sweet potatoes.
Opportunities and times of eating habits

In ancient times, miki was made on fertility festivals and other occasions to pray for a bountiful harvest, and was offered to the gods. In recent years, the number of stores specializing in making miki has increased, and it is now consumed throughout the year. Miki is especially popular in summer, when people's appetites wane, and as a nutritional supplement when people catch a cold.
How to eat

Put rice flour in a large pot of hot water, add sugar, and stir while heating. Take the juice from the grated sweet potato and put it in the pot when the temperature drops to about 30°C. Put the lid on the pot and leave it in a cool, dark place. After a few days, when it has fermented, refrigerate it and pour it into a glass.
It tastes like sweet porridge or amazake. It is very sweet when it is freshly made, but as the days go by, the sourness increases. In the Amami area, the sour taste of "Miki" tends to be preferred.
It is tasty when drunk as it is, but there are many ways to drink and eat it, such as mixing it with fruit juice or sake, or adding fruit to make it dessert-like.
As a drink that contains a lot of plant-based lactic acid bacteria, it has been attracting attention in recent years as people become more health-conscious.
Efforts for Preservation and Succession

(Overview of those who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
In the past, "miki" was made at home by every household, but nowadays there are more and more stores specializing in miki and commercial products are available at supermarkets, etc., so the number of people making miki at home is decreasing. However, because it is easy to drink, it is popular among men and women of all ages, and is still an indispensable drink for Amami families.

RECIPE

Ingredients (1 pack)

Rice flour 500g
Water 1.4L
sweet potato(as light in color as possible) 100g
white sugar 100g

How to cook

1. Bring a large pot of water to a boil and gradually add the rice flour to it, stirring well. When the rice flour is dissolved, add the sugar and stir while heating for 15 to 20 minutes.
2. Grate the sweet potatoes and reserve the juice.
3. Cool the pot from step 1 to about 30°C and stir in the squeezed sweet potato juice.
4. Put the mixture into a jar or pack, cover with a lid, and place in a cool, dark place. Leave overnight in summer and 2-3 nights in winter. Stir with a wooden spoon.

provider : Food and Culture of Amami" by Hiromi Kuru

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Miki ｜ Our Regional Cuisines

Kagoshima Prefecture

Miki

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (1 pack)

How to cook