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Co., Ltd. Mogi-Ichimaruko Honke
75-34 Mogi-machi, Nagasaki City, Nagasaki, Japan

Category: Baked Confectionery (Ikkoko)
Raw Materials: flour, starch syrup, top white sugar, processed brown sugar, honey, sesame seeds, baking soda

Best-Before Date: It was about three months later.

This is a candy that is mainly made of water candy. If they become damp or hard, warm them in a toaster oven or frying pan for about 2 minutes and let them cool slightly to restore their freshly baked flavor.


Ikkoko is a candy that has been made in Saga Prefecture in Kyushu and Aichi Prefecture in the Tokai region for a long time, but this time I'm going to focus on the one from Nagasaki.

In Nagasaki, Ikkoko appears in school lunches from time to time, and it's also sold in supermarkets and other places as a dougat. But what's the point of having sweets in school lunches? As I was thinking about it, I heard that Nagasaki has a local cuisine day for school lunches, which has recently become a nationwide trend. One day, the menu showed "champon, blanched and fried, soft cheese and Ikkoko", so I thought it was supposed to be a dessert.

By the way, there are more sweets like Ikkoko in the world. There are two kinds of manju (but not puffy and flat) from Shikoku. Well, does that mean that there are so many of them, and that they are delicious? I thought to myself, "I'm going to eat it.

The Ikkoko is about the size of a ping-pong ball and looks like a manjuu. When I held it in my hand, it was very light, and when I tried to cut it with a knife, it crumbled, and the hollow inside appeared suddenly. Wow, how did you manage to make such a thin skin? So, the inside wall looks nether than usual, but it's a bit hardened.

When I ate it, it had the flavor of a rice cracker. What's more, it's a nettly "rice cracker". I tried to come up with a few similar things, but nothing came to mind. Some are good, some are not so good, some want to go to the second one, some don't... They look like elaborate sweets, but they taste like the flavors of a long time ago. Because it lasts so long, I'm tempted to take it to the Buddhist altar as a pseudo-manju.

According to the manufacturing method that I saw on TV later, it is a small bun with bean jam before baking, and when it is baked, it swells up. I see, the dough, which was unexpectedly hard when I ate it, was so elastic that it expanded without a puncture.
©Japanese Famous Foods , Update:2020/07/12