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How it is made
How it is eaten
Akumaki has no taste. It is typically eaten with blended sugar and toasted soybean flour (kinako), with a little salt or soaked in honey. If it is eaten with nothing, it tastes bitter. However if it is eaten with a lot of sugar and kinako, it takes on a somewhat unique flavor. It is sometimes considered an acquired taste.
Past and Present
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, Saigo 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.
Though it has much water, it keeps its quality. It can be kept for about one week at normal temperature, for about two weeks in a refrigerator and it can also be frozen. From transfer and hygiene standpoints, vacuum-packed akumaki can be found in many places as a souvenir. It is not commercially sold generally because it is usually a homemade confection. Therefore it was difficult to get unless there was special opportunity. Recently, since the opening of the Kyushu Shinkansen train line, akumaki has attracted considerable attention as a slow food. Akumaki is sold in hotels of Kagoshima, roadside stations (Michi no eki), over the internet and in supermarkets throughout Kagoshima prefecture.
- Homepage of Kagoshims LANGUAGE > English > Special products&Traditional crafts > Special products > Sweets,etc. > Akumaki
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