Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Kagoshima
  7. Akumaki

Akumaki ｜ Our Regional Cuisines

  • Kagoshima Prefecture

    Akumaki

Akumaki

Related images

These images of local cuisine may not be downloaded.

  • Akumaki

    Image Source : Kagoshima Prefecture

  • Akumaki

    Image Source : Nansatsu Regional Promotion Bureau, Kagoshima Prefecture

  • Akumaki

    Image Source : Health Promotion Division, Kagoshima City Public Health Center

  • Main lore areas

    All of Kagoshima Prefecture

  • Main ingredients used

    Glutinous rice, Lye

  • History/origin/related events

    “Akumaki” is a traditional snack eaten on “Tango no Sekku,” also known as Children’s Day, and is sometimes called “chimaki.” It is said that Yoshihiro Shimazu of Satsuma first took the “mochi” (=Japanese rice cake) with him during the Battle of Sekigahara because it remained edible for several days and was satisfying to eat, making it suitable to carry during battles. It is also said that Saigo Takamori ate “akumaki” during the Satsuma Rebellion. People began to eat “akumaki” for “Tango no Sekku” with hopes of raising strong boys.
    “Akumaki” is made with glutinous rice and lye, made with the ashes from burned wood and bamboo. Glutinous rice is soaked in lye water and then wrapped in bamboo leaves. After that, it is cooked for a few hours in lye water. Lye contains alkaline substances which make the glutinous rice soft and prevents the growth of bacteria, making it a suitable preserved food. Kagoshima prefecture has a hot and humid climate and food often went bad, which is why “akumaki” became a popular traditional dish.

  • Opportunities and times of eating habits

    “Akumaki” is lined up at local supermarkets and gift shops from around mid-April. For “Tango no Sekku,” “akumaki” is either purchased or made at home.

  • How to eat

    Glutinous rice is soaked in lye water overnight and the water is drained the following day. The rice is wrapped in bamboo leaves and cooked in diluted lye water for over 3 hours. It is ready to eat when the rice has changed to a shiny yellow-brown color. The bamboo leaf is removed before eating and the rice is cut into bite sizes. Sprinkle kinako (=roasted soybean flour), brown sugar or white sugar as desired. Some people like to eat “akumaki” with sweet soy sauce, which is considered rare. “Akumaki” has a firm texture and is very satisfying to eat.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    “Akumaki” is sold at local supermarkets and Japanese confectionary shops to celebrate “Tango no Sekku,” also known as Children’s Day, a Japanese national holiday. Ready-made “akumaki” and ingredients such as glutinous rice, lye, and bamboo leaves to make “akumaki” can also be bought. They are also sold at local gift shops and tourists like to buy them as souvenirs.

RECIPE

Ingredients (approx. 15 pieces)

  • Glutinous rice 1.5 kg
  • Lye water 1800cc
  • Bamboo leaves 15
  • Kinako (Roasted soybean flour) etc as needed

How to cook

  • 1. Wash the glutinous rice and soak in lye water for a day and night. Drain the water. Soak the bamboo leaves in water for two to three days until they become soft. Remove the hairs from the leaves with a scrubbing brush. Tear three 1cm strips from the bottom of a bamboo leaf to use as strings later.

  • 2. Place 140g of glutinous rice in the middle of each bamboo leaf and then bring the ends of each leaf together to wrap the rice.

  • 3. Fold each side of the leaf and tie with the bamboo string. Cut off any excess string.

  • 4. Place the wrapped rice into a pot filled with water and put a lid on top. Simmer for around 3 hours and add water as needed.

  • 5. When the rice grains lose their shape, the “akumaki” are ready to eat. Sprinkle kinako(=roasted soybean flour), powdered brown sugar, and pour kuromitsu(=Japanese sugar syrup) on top and serve.

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

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries