Set of 4, Akumaki, Kinako Roll, Akumaki, Chimaki, Kagoshima, Miyazaki Specialty (Set of 4)
Set of 4, Akumaki, Kinako Roll, Akumaki, Chimaki, Kagoshima, Miyazaki Specialty (Set of 4)
Set of 4, Akumaki, Kinako Roll, Akumaki, Chimaki, Kagoshima, Miyazaki Specialty (Set of 4)
- Akumaki is a unique mochi confectionery that is mainly eaten at the afternoon festivals, and is sometimes called "chimaki". There is a theory that when the battle of Sekigahara begins to bring it to life as a food for a long time
- No synthetic preservatives or synthetic additives, so you can enjoy it with confidence
- It is said to be highly preserved and its good stomach holding, and it is said to be used as a war meal for a long time, and Takamori Nishincho was eaten in the Western War
- It is said to be eaten at the afternoon festivals with the desire of being able to grow strong and robust
- Akumaki is made with mochi rice in ash, which is harvested from wood or bamboo, then wrap the mochi rice in the skin of Moso Bamboo and simmered for several hours
- Alkaline substances contained in ash juice softens mochi rice fibers and prevents the growth of bacteria and can be stored for a long time
- Peel off the bamboo skin and cut it into a size that is easy to eat, and you can sprinkle your favorite ingredients, such as kinako, brown sugar, or white sugar
- Uncommon parts are that they can be eaten with sugar soy sauce. It has a firm texture, so it is easy to eat
- There is " in the Chinese chimaki. Similar to color, shape, size, flavor, odor, material, and production method
- Grandma and mother swings their arms in any home. It has a crisp and smooth texture. Nostalgic taste
| Brand: | ノーブランド |
|---|---|
| Size: | 4本セット |
| Manufacturer: | ミート21ショップ |
| Part Number: | 9S3T322 |
| Isin: | I9FOIMB7YVHT |
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What is Akumaki?
Akumaki is a unique mochi confectionery that is mainly eaten at the afternoon festivals, and is sometimes called "chimaki". There is a theory that when the battle of Sekigahara begins to bring it to life as a food for a long time.
It is said to be highly preserved and its good stomach holding, and it is said to be used as a war meal for a long time, and Takamori Nishincho was also eaten in the Western War. It is said that it was eaten at the afternoon festivals with the wish of a man to grow strong.
Akumaki is made with mochi rice in ash, which is harvested from wood or bamboo, then wrap the mochi rice in the skin of Moso Bamboo and simmered for several hours.
Alkaline substances contained in ash juice softens mochi rice fibers and prevents the growth of bacteria and can be stored for a long time. Kagoshima Prefecture, where food is prone to rot due to high temperatures and humidity, is a culinary of its predecessors.
Peel off the bamboo skin and cut it into a size that is easy to eat, and you can sprinkle your favorite ingredients, such as kinako, brown sugar, or white sugar.
Uncommon parts are that they can be eaten with sugar soy sauce. It has a firm texture, so it is easy to eat.
There is " in the Chinese chimaki. Similar to color, shape, size, flavor, odor, material, and production method.
Flavor with a sieve.
Grandma and mother swings their arms in any home. It has a crisp and smooth texture. Nostalgic taste When you put it in your mouth, the nostalgia will become a breast. This is a local cuisine.
Can be eaten at the afternoon festivals.
It is said that Takamori Nishincho has also been loved and it has gained history as a society in the Satvma region, now it is an indispensable snack for the boys to grow strongly in the Southern Kyushu, on the 5th of May.
In addition to Japanese confectionery shops in Kagoshima Prefecture, Japanese confectionery shops and souvenir shops, there are also ingredients such as mochi rice, ash juice, and bamboo leather are also available.
No synthetic preservatives or synthetic additives.
No synthetic preservatives or synthetic additives, so you can enjoy it with confidence.
Can be refrigerated.
It also features a characteristic change when it cools. It also increases the sense of cinching. It is better to put it in the fridge for 2 days before eating.
Even if it becomes hard, please don't worry.
Hardening is a natural phenomenon of raw ingredients. Akuma rolls are characterized by returning to their original sticky rice when temperatures are cold, such as in winter. Please rest assured that it may become white and hard. Not boiled
If the white hardened part is cut to the portion you eat and heat it for about 30 seconds to 1 minute while watching it in the microwave.
It will look like a finished product and can be consumed deliciously.
Store at room temperature for 60 days.
The expiration date is 60 days from the date of manufacture. So you don't have to eat too much.
Akumaki is a unique mochi confectionery that is mainly eaten at the afternoon festivals, and is sometimes called "chimaki". There is a theory that when the battle of Sekigahara begins to bring it to life as a food for a long time.
It is said to be highly preserved and its good stomach holding, and it is said to be used as a war meal for a long time, and Takamori Nishincho was also eaten in the Western War. It is said that it was eaten at the afternoon festivals with the wish of a man to grow strong.
Akumaki is made with mochi rice in ash, which is harvested from wood or bamboo, then wrap the mochi rice in the skin of Moso Bamboo and simmered for several hours.
Alkaline substances contained in ash juice softens mochi rice fibers and prevents the growth of bacteria and can be stored for a long time. Kagoshima Prefecture, where food is prone to rot due to high temperatures and humidity, is a culinary of its predecessors.
Peel off the bamboo skin and cut it into a size that is easy to eat, and you can sprinkle your favorite ingredients, such as kinako, brown sugar, or white sugar.
Uncommon parts are that they can be eaten with sugar soy sauce. It has a firm texture, so it is easy to eat.
There is " in the Chinese chimaki. Similar to color, shape, size, flavor, odor, material, and production method.
Flavor with a sieve.
Grandma and mother swings their arms in any home. It has a crisp and smooth texture. Nostalgic taste When you put it in your mouth, the nostalgia will become a breast. This is a local cuisine.
Can be eaten at the afternoon festivals.
It is said that Takamori Nishincho has also been loved and it has gained history as a society in the Satvma region, now it is an indispensable snack for the boys to grow strongly in the Southern Kyushu, on the 5th of May.
In addition to Japanese confectionery shops in Kagoshima Prefecture, Japanese confectionery shops and souvenir shops, there are also ingredients such as mochi rice, ash juice, and bamboo leather are also available.
No synthetic preservatives or synthetic additives.
No synthetic preservatives or synthetic additives, so you can enjoy it with confidence.
Can be refrigerated.
It also features a characteristic change when it cools. It also increases the sense of cinching. It is better to put it in the fridge for 2 days before eating.
Even if it becomes hard, please don't worry.
Hardening is a natural phenomenon of raw ingredients. Akuma rolls are characterized by returning to their original sticky rice when temperatures are cold, such as in winter. Please rest assured that it may become white and hard. Not boiled
If the white hardened part is cut to the portion you eat and heat it for about 30 seconds to 1 minute while watching it in the microwave.
It will look like a finished product and can be consumed deliciously.
Store at room temperature for 60 days.
The expiration date is 60 days from the date of manufacture. So you don't have to eat too much.
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