Akumaki

{{Short description|Japanese confection}} thumb|Akumaki {{nihongo|'''Akumaki'''|あくまき||灰汁巻き}} is a Japanese-style confection, or ''wagashi'' made in Kagoshima, Miyazaki, and Kumamoto Prefecture during the Boys’ Festival on May 5.<ref>{{Cite web|date=2010-01-13|title=菓子類・その他|url=http://www.pref.kagoshima.jp/pr/gaiyou/tokusan/tokusan/kashi.html|url-status=live|archive-url=https://web.archive.org/web/20100113143041/http://www.pref.kagoshima.jp/pr/gaiyou/tokusan/tokusan/kashi.html#1|archive-date=13 January 2010|access-date=2021-09-24|website=Kagoshima Prefecture}}</ref><ref>{{Cite journal|last=Nawa|first=Karen Meiko|last2=Ishimura|first2=Shinnichi|date=2004-11-17|title=A Study on Japanese Traditional Sweets Wrapped in Natural Materials: The Relationship Between Japanese Contemporary Package Design and the Japanese Wrapping Culture.|url=https://dl.designresearchsociety.org/drs-conference-papers/drs2004/researchpapers/75|journal=DRS Biennial Conference Series}}</ref> It is more widely called chimaki in Japan, and are similar to, and historically originate from, Chinese zongzi, traditionally eaten during the Dragon boat festival.<ref>{{Cite web |url=https://foodinjapan.org/japan/chimaki/| title=Chimaki (ちまき)| publisher=Food in Japan}}</ref>

== Preparation and consumption ==

Akumaki is made by soaking glutinous rice wrapped in bamboo leaves in lye overnight. Because it's slightly bitter, it's typically eaten with blended sugar and toasted soybean flour ''(kinako)'', with a little salt or soaked in honey. It has an unusual flavor and is considered an acquired taste.

== History ==

It is said that akumaki began as a long-term provision for samurai during the Battle of Sekigahara (1600) or the Japanese invasions of Korea (1592–1598). Also, Saigō Takamori (1821–1877) took akumaki as a nonperishable commodity to the battlefield during the Satsuma Rebellion (1877). Akumaki became popular in the north of Miyazaki Prefecture and Kumamoto Prefecture due to that rebellion.

== Storage and distribution ==

It can be kept for about one week at normal temperature, for about two weeks in a refrigerator, and can also be frozen. Vacuum-packed akumaki can be found in many places as a souvenir, but it is usually a homemade confection. Recently, since the opening of the Kyushu Shinkansen train line, akumaki has attracted considerable attention as a slow food.{{clarification needed|date=February 2023}} Akumaki is sold in hotels of Kagoshima, roadside stations ''(michi no eki)'', over the internet and in supermarkets throughout Kagoshima prefecture.

==See also== * Zongzi

== References== <references /> Category:Wagashi