Karukan

Karukan is a delightful Japanese confection originating from Kyushu. Its name, which translates to "light" yokan (a type of Japanese gelled dessert), highlights its airy texture. Traditionally, karukan appeared in the form of "saomono gashi" a long block-shaped sweet. Nowadays, however, it is more commonly found as "karukan manjū" a version filled with sweet red bean paste.

The process of making karukan is simple yet captivating. It involves mixing karukan rice flour powder, sugar, grated Japanese yam, and water. This mixture is then kneaded and steamed to produce a spongy, elastic white dessert.

Karukan's history dates back to the era of the Satsuma Clan, between 1686 and 1715, when the ample supply of wild yams in the region and sugar imported from Ryukyu and the Amami Islands played a crucial role in its creation. Legend also holds that a confectioner invited by Shimazu Nariakira, the leader of the Satsuma Clan, invented karukan in 1854. Additionally, another local treat called Fukuregashi—a steamed cake made with brown sugar, flour, and baking soda—influenced karukan's development.

Today, karukan is widely available in confectioneries across Kagoshima and is also popular in the Miyazaki Prefecture. Since 1952, Beppu in Oita has been known for producing and selling karukan, making it a sought-after souvenir from the area. Fukuoka Prefecture also boasts factories that specialize in this cherished sweet.

Whether you're an enthusiast of traditional Japanese confections or simply curious to explore new tastes, karukan offers a unique glimpse into Kyushu's rich culinary heritage.