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Karukan ｜ Our Regional Cuisines

  • Kagoshima Prefecture

    Karukan

Karukan

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  • Main lore areas

    All of Kagoshima Prefecture

  • Main ingredients used

    Karukan flour, Japanese yam, bean jam

  • History/origin/related events

    "Karukan" is a famous confectionery of Kagoshima Prefecture, made from "karukan flour", Japanese yams, and water, and is well known throughout the country. There are various theories about its origin, but the most popular is that it was invented by Rokubei Yashima, a confectioner from Akashi city, who was invited from Edo to study preserved foods by Nariakira Shimazu, the 11th lord of the Satsuma Domain.

    Despite the geographical conditions that most of the land, except for Mt. Kirishima, is on the Shirasu Plateau, which is very well drained and is frequently hit by typhoons, which can easily damage the crops that have been grown there, It is believed that "Karukan" took root because Japanese yam, the ingredient of "Karukan," grew wild on the Shirasu Plateau, and sugar was easily obtained from the Amami area and the Ryukyu Islands. But at that time, however, sugar was extremely precious, so it was not eaten by the general public, but was a "lord's confectionery" eaten mainly by feudal lords' families. It is said that it was not until the Meiji period (1868-1912) that karukan spread to the general public. "Karukan" is written "軽羹" in Chinese characters, which means "light kan (yokan). The reason for this is that when the dough is steamed, it becomes lighter than it was before steaming. In recent years, "karukan manju," a sweet bean paste wrapped in "karukan" dough, has become common, and is a popular souvenir for tourists from outside the prefecture.

  • Opportunities and times of eating habits

    "Karukan" is eaten throughout the year, but since it was once eaten at weddings and funerals of feudal lords, it is still known as one of the most popular gift confections used at weddings and funerals. The season of japanese yam from autumn to winter is also known as the "season of karukan," and visitors can taste "karukan" made from freshly harvested Japanese yam.

  • How to eat

    Add water to the grated Japanese yam, then add sugar and "Karukan flour". Divide the "Karukan" dough into equal portions, wrap the bean jam in the dough, and steam in a steamer for about 30 minutes before eating. If you do not have "karukan flour", you can substitute it with Joshinko(=glutinous rice flour).

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    They are sold at Japanese confectionery shops in Kagoshima Prefecture, and are also made at home. Cooking classes are also held to teach how to make them by hand.

RECIPE

Ingredients (4 servings)

  • Karukan flour 125g
  • Japanese yam 100g
  • Sugar 150g
  • Water 75cc
  • Sweet bean paste 110g

How to cook

  • 1. Divide the bean jam into 10 equal portions, roll into a ball, and make a slight dent in the center.

  • 2. Grate Japanese yam, add water a little at a time and mix.

  • 3. Add sugar and "karukan flour" to the mixture.

  • 4. Divide 3 into 10 equal portions in a "karukan mold", place bean paste in the center, and cover the dough over the bean paste with a toothpick.

  • 5. Put 4 into a steamer on high heat for 25 minutes, then unmold.

provider : Non Profit Organization "Kirishima Shokuiku Research Institute(=Kirishima Food Education Research Association)"

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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