My grand parents used to live in this house in Ibusuki – country side of Kagoshima. No one lives there anymore but my mum and aunties look after it and spend their weekends sometimes. I love this house, it’s so old and full of old timber.
I enjoyed making Akumaki the traditional preservative food with my aunties and cousins.
How to make Akumaki?
Wash a lot of bamboo shoot skin,
Wrap a cup of sticky rice with the bamboo shoot skin and tie them with the strings,
Boil them in Aku (the plant based ash diluted water) in the biggest cast-iron pot that you can find for over 2 hours – make sure to keep the fire going.
That’s it – simple but hot and heavy duty.
Allocate them for your friends and family.
To be honest, I like making them more than eating…
