Kagoshima Prefecture


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Ingredients (1 pack)

  • Rice flour 500g
  • Water 1.4L
  • sweet potato(as light in color as possible) 100g
  • white sugar 100g

How to cook

  • 1. Bring a large pot of water to a boil and gradually add the rice flour to it, stirring well. When the rice flour is dissolved, add the sugar and stir while heating for 15 to 20 minutes.

  • 2. Grate the sweet potatoes and reserve the juice.

  • 3. Cool the pot from step 1 to about 30°C and stir in the squeezed sweet potato juice.

  • 4. Put the mixture into a jar or pack, cover with a lid, and place in a cool, dark place. Leave overnight in summer and 2-3 nights in winter. Stir with a wooden spoon.

provider : Food and Culture of Amami" by Hiromi Kuru

* Recipes vary depending on the region and home.