Karukan

Karukan introduction

Karukan (かるかん) is a traditional sweet from Kagoshima Prefecture, made with karukan flour, yam, and water. It is widely recognized across Japan as one of Kagoshima's most iconic confections. The origin of Karukan is said to trace back to the Edo period. One prominent theory suggests it was invented by Rokubee Yashima, a confectioner from Akashi, who was invited to Kagoshima by Shimazu Nariakira, the 11th lord of the Satsuma Domain, to research preserved foods. Despite Kagoshima's challenging geographical conditions—such as the volcanic Shirasu Plateau, known for its poor soil retention, and frequent typhoons damaging crops—it was home to an abundance of wild yam, the main ingredient of Karukan. Additionally, sugar was relatively accessible from nearby Amami and the Ryukyu Islands, which also contributed to the confection's development. That said, sugar was a rare luxury at the time, so Karukan was initially considered a noble treat, reserved mainly for daimyo families. It wasn’t until the Meiji era that it became more commonplace among the public. The name "Karukan" is written in kanji as "軽羹," meaning "light yokan (a type of Japanese jelly dessert)." This name derives from the fact that the batter becomes much lighter after being steamed. Today, a modern variation called "Karukan Manju" has gained popularity, featuring Karukan cake wrapped around sweet red bean paste.

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Other information

• NameKarukan
• Area Kagoshima
• Kind of food Local cuisine

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