EnglishAkumaki
A dish filled with the wisdom of predecessors
Akumaki introduction
Akumaki is a mochi confectionery unique to Kagoshima Prefecture, which is eaten mainly at Tango no Sekku (Tango no Sekku), and is sometimes called “chimaki”. There is a theory that it started when Yoshihiro Shimazu of Satsuma brought it as a food for the day during the Battle of Sekigahara. Because of its high preservation and good holding of its belly, Satsuma has long been used as a battle food, and Takamori Saigo was also said to have eaten in the Seinan War. From this background, it is said that boys can be eaten in the Tango no Sekku with the desire to grow up strong and strong.
“Akumaki” is made by immersing glutinous rice in lye taken from wood and bamboo burned ash, and then wrapped in the skin of Moso bamboo and simmered in lye water for several hours. Alkaline substances contained in lye soften glutinous rice fibers, reduce the growth of bacteria, and enable long-term storage. In Kagoshima Prefecture, where food is prone to decay due to hot and humid food, it is a dish filled with the wisdom of its predecessors.
“Akumaki” is made by immersing glutinous rice in lye taken from wood and bamboo burned ash, and then wrapped in the skin of Moso bamboo and simmered in lye water for several hours. Alkaline substances contained in lye soften glutinous rice fibers, reduce the growth of bacteria, and enable long-term storage. In Kagoshima Prefecture, where food is prone to decay due to hot and humid food, it is a dish filled with the wisdom of its predecessors.
