Mini-Akumaki

A tradition of excellent preservation born from the wisdom of our ancestors

“Akumaki” is a seasonal sweet mainly made for seasonal festivals in the Southern Kyushu region. It is a traditional local sweet with a unique flavor and texture made by cooking glutinous rice in lye.

The vacuum-packed “Akumaki” itself comes with a separate pack of soybean flour. This is my first time eating it, so I am looking forward to seeing what it is all about.

The alkaline substance contained in the lye softens the fibers of the glutinous rice and prevents the growth of bacteria, enabling the rice to be preserved for a long time.

It is tied with a bamboo leather string for an atmospheric look, wrapped in a wet bamboo skin, and has an amazing weight.

I had a terrible time opening the bamboo leaf packaging. Inside was a transparent, brownish-pulled object! This is the “Akumaki” itself.

It is served with a generous sprinkling of the accompanying powder, which is a mixture of soybean flour and sugar.

Delicious! It has a pull texture and is glutinous. In addition to kinako (soybean flour), it is also eaten with molasses or sugar and soy sauce. The traditional sweets, which were born from the wisdom of our ancestors in southern Kyushu and are excellent for preservation, are very simple and tasty. It is a perfect souvenir from Kyushu.