Dish
Akumaki
Akumaki is a type of mochi, a Japanese rice cake made from glutinous rice flour. The dough is mixed with red bean paste and shaped into small balls. The balls are then boiled and coated with soybean flour. Akumaki has a chewy texture and a sweet, nutty flavor. It is often served with green tea or sake.
Origins and history
Akumaki originated in the Tohoku region of Japan, where it is still a popular snack during festivals and celebrations. The dish is said to have been created during the Edo period (1603-1868) by a local samurai who wanted to create a portable snack for his troops. The dish became popular among the general population and spread throughout Japan. Today, Akumaki is enjoyed as a traditional snack and is often served during the New Year's holiday.
Dietary considerations
Vegan, gluten-free, contains soy
Variations
There are many variations of Akumaki, including those made with different types of beans or fillings. Some versions are also coated with sesame seeds or other toppings.
Presentation and garnishing
Akumaki is often served on a small plate or in a bamboo basket. It is sometimes garnished with a small piece of fruit or a sprinkle of soybean flour.
Tips & Tricks
To prevent the dough from sticking to your hands, dust them with a little bit of cornstarch before shaping the balls.
Side-dishes
Green tea, sake
Drink pairings
Green tea, sake
Delicious Akumaki recipes
More dishes from this category... Browse all »
Aamras
Indian cuisine
Aasmi
Indian cuisine
Agra petha
Indian cuisine
Aiyùbīng
Taiwanese cuisine
Ajdnek
Slovenian cuisine
Akafuku
Japanese cuisine
Akanés
Greek cuisine
Alajú
Spanish cuisine
