Akumaki and Lye Water Making Workshop

About this event

A workshop where you can experience making 'akumaki', a local specialty of Southern Kyushu, and 'aku-mizu' (lye water), which is essential for making konjac and for dyeing. Akumaki has been treasured as a preserved food made by soaking glutinous rice in lye overnight, wrapping it in bamboo sheath, and boiling it for several hours. In this workshop, you can learn the traditional recipe handed down in Shiiba Village directly from local grandmothers. Participants will make akumaki using a simple kamado hearth and experience the process of extracting lye water from ash. After a lunch break, the afternoon will be dedicated to making lye water. The finished akumaki will be tasted with Japanese honeybee honey from Shiiba. Akumaki and lye water can also be taken home. Please bring clothes you don't mind getting dirty, drinks for hydration, and a bottle (approx. 500ml) to take the lye water home, and enjoy this valuable experience connecting with Shiiba's food culture.

Venue

Togao no Yakata

185-13 Okochi, Shiiba-son, Higashiusuki-gun, Miyazaki 883-1602