Akumaki

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.^[1][2] 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.^[3]

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.

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.

It can be kept for about one week at normal temperature, up to two weeks in a refrigerator, and it can also be frozen for longer preservation. Vacuum-packed akumaki is widely available as a souvenir, although it is traditionally a homemade confection. Recently, since the opening of the Kyushu Shinkansen train line, akumaki has attracted considerable attention as a slow food. It is sold in hotels, roadside stations (michi no eki), online, and in supermarkets throughout Kagoshima Prefecture.

• Zongzi