Akashiya “Karukan”

Karukan, made mainly from Jinenjo, a type of wild yam, is a Japanese confectionery that has been loved in Kagoshima Prefecture.
It was first made in the late Edo period (1603-1867) by the first owner of the long-established "Akashiya" under the orders of the feudal lord Nariakira Shimazu, who developed the more than 300-year-old "Karukan" into its current form.
Since then, the tradition has been passed down through seven generations.

The process of making them with plenty of air gives them a unique fluffy elasticity and a delicate, gentle sweetness, yet they have the full flavor of Jinenjo yam.
Not only is it delicious, but it is also rich in protein, vitamins, and minerals, and contains enzymes that have a tonic effect, making it different from ordinary Japanese sweets in terms of nutritional value.

Along with the plain type, "Karukan Manju" filled with red bean paste is also a standard item and goes perfectly with coffee and tea as well as Japanese tea.