Akumaki
A dish filled with the wisdom of our ancestors

About Akumaki

Akumaki (あくまき, Akumaki) is a unique mochi-style sweet from Kagoshima Prefecture, traditionally enjoyed during the Boys’ Festival (Tango no Sekku). It is sometimes referred to as "chimaki."

There is a theory that its origins date back to the Battle of Sekigahara, when Shimazu Yoshihiro of Satsuma carried it as a durable and long-lasting food supply. Thanks to its excellent preservation qualities and its ability to provide sustained energy, Akumaki was widely utilized as a field ration in Satsuma. It is said that even the famous Saigo Takamori consumed it during the Seinan War. Over time, the dish became associated with the wish for boys to grow up strong and resilient, making it a staple for the Boys’ Festival.

Akumaki is made by soaking glutinous rice in lye water obtained from ashes of burned wood or bamboo, then wrapping the rice in bamboo sheaths before boiling it in lye water for several hours. The alkaline substances in the lye not only soften the rice’s fibers but also inhibit bacterial growth, allowing for long-term storage. This ingenious recipe was born out of the need to preserve food in the hot and humid climate of Kagoshima, embodying the wisdom of generations past.

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