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Fukuregashi ｜ Our Regional Cuisines

  • Kagoshima Prefecture

    Fukuregashi

Fukuregashi

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  • Fukuregashi

    Image Provider: Kagoshima

  • Fukuregashi

    Image Provider: Health Promotion Section, .Health Policy Division, Public Health Center, Kagoshima City

  • Main lore areas

    Entire Prefecture

  • Main ingredients used

    Wheat flour, baking soda, brown sugar, egg, vinegar, honey

  • History/origin/related events

    “Fukuregashi” is a local sweet made by steaming a mixture of wheat flour, baking soda, brown sugar, and other ingredients. Because baking soda is used to make it plump, it is also referred to as “soda candy,” “fukurakan,” and “fukurekan.”
    It’s said that brown sugar strongly established itself as a sweetener in Kagoshima in the Edo period. It’s believed that the Satsuma domain, rulers of the Ryukyu Kingdom at the time, monopolized the growth of sugarcane and production of brown sugar in the Ryukyu and Amami regions, turning it into a tremendously profitable commodity. Land taxes at the time were paid with the uniquely valuable brown sugar rather than rice, and its monopolization allowed finances to recover quickly. On the other hand, because the islanders had little choice but to prioritize brown sugar production, the regular daily production of food became unsustainable and a critical situation arose called the “brown sugar hell.” Thanks to this history, brown sugar became popular throughout Kagoshima, and various local dishes utilizing brown sugar were born along with that popularization. Among those sweets, “getanha” is another local Kagoshima dish that uses brown sugar.

  • Opportunities and times of eating habits

    In the past, it was eaten at festivals to pray for good harvests, and was also served alongside tea during farm work. Today it can be enjoyed any time of year, and is popular with men and women alike.

  • How to eat

    Add a beaten egg, powdered brown sugar, honey, vinegar, and water to the mixture of flour and baking soda and mix it all together. Pour the batter into a small colander and steam for around 40 minutes. In some areas, kneaded yomogi or kabocha squash are mixed into the dough, or shell ginger leaves are lined up and steamed to add the aroma of the leaves. Different arrangements are preferred depending on the home, region or shop. When warm, fukuregashi has a fluffy texture, and when it’s cooled it has a chewy texture.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Fukuregashi is still being made in homes today, and can also be bought in grocery stores, such as supermarkets and roadside stations. It has attracted attention in recent years as a local confectionery, leading to the opening of specialty stores.

RECIPE

Ingredients (for 1 small colander)

  • Wheat flour 120g
  • Baking soda 1 tsp
  • Powdered Brown Sugar 140g
  • Egg 1
  • Vinegar 1tsp
  • Honey 0.5 tbsp
  • Water 80cc

How to cook

  • 1. Combine and mix the wheat flour and baking soda.

  • 2. Beat the egg in a bowl, then add the brown sugar, vinegar, honey, and water and mix well.

  • 3. Combine 1 and 2 in several batches and mix thoroughly until no lumps remain.

  • 4. Line a colander with a bleached cloth, pour in the mixture from 3, then steam for 40 minutes in a hot steamer. Make sure to wrap a cloth around the steamer lid to avoid water dripping onto the dough.

  • 5. Check to see if 4 is done by poking the center with a bamboo skewer. If the dough doesn’t stick,, it’s finished.

provider : Kirishima Food Education Study Group NPO

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

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