akumaki; glutinous rice cake wrapped in bamboo leaf and soaked in lye
A traditional sweet from Kagoshima and other regions, made by wrapping glutinous rice in bamboo leaves and boiling in lye water. The lye gives it a distinctive texture and preservative quality.
In Kagoshima, there is a custom of eating akumaki during the Boys' Festival.
Akumaki is made by wrapping glutinous rice in bamboo leaves and boiling it in lye.
Search-only kanji form; not normally used in writing.
Kanji spelling; less common in practice. This is the primary kanji form.
From 灰汁 (aku, 'lye') + 巻き (maki, 'wrapped'). The name reflects the preparation method of wrapping rice and boiling it in lye.