EnglishKarukan
Also popular as a souvenir for travelers outside the prefecture
Karukan introduction
Karukan is known throughout Japan as a famous confectionery of Kagoshima Prefecture, made using Karukan powder, yam, and water. Although there are various theories, the theory that Nariakira Shimazu, the 11th lord of Satsuma Domain, was invented by Rokube Yashima, a confectioner from Akashi who invited him from Edo to study preserved food.
Most except Mt. Kirishima are very well drained on the Shirasu plateau, and typhoons are often hit, so the natural yam is the raw material of “Karukan” although it has geographical conditions that are prone to damage to crops grown so much It is believed that “Karukan” was rooted because it was very native to Shirasu plateau, and it was easy to get sugar from the Amami region and Ryukyu. At that time, however, sugar was so valuable that it was not eaten among the common people, but it was mainly “dono sweets” that could be eaten mainly at daimyo families. It is said that it was in the Meiji period that it spread to the common people. It is said that “Karukan” is written as “Karukan” in kanji and comes from the meaning of “light (yotei)”. This is because when the dough is steamed, it becomes lighter than before steaming. In recent years, “Karukan manju”, which is wrapped in “Karukan” dough, has become popular.
Most except Mt. Kirishima are very well drained on the Shirasu plateau, and typhoons are often hit, so the natural yam is the raw material of “Karukan” although it has geographical conditions that are prone to damage to crops grown so much It is believed that “Karukan” was rooted because it was very native to Shirasu plateau, and it was easy to get sugar from the Amami region and Ryukyu. At that time, however, sugar was so valuable that it was not eaten among the common people, but it was mainly “dono sweets” that could be eaten mainly at daimyo families. It is said that it was in the Meiji period that it spread to the common people. It is said that “Karukan” is written as “Karukan” in kanji and comes from the meaning of “light (yotei)”. This is because when the dough is steamed, it becomes lighter than before steaming. In recent years, “Karukan manju”, which is wrapped in “Karukan” dough, has become popular.
