Dig Japan vol.11 “Chimaki (ちまき)”

Chimaki is characterized by being wrapped in bamboo leaves. It varies by region, with okowa being used in Hokkaido, Kanto, Koshinetsu, and parts of Kyushu, and dango being used in Tokai and Kyushu. Chimaki was introduced from China during the Nara period as a custom for “Tango no Sekku,” and is still enjoyed as an offering for the Boys' Festival, like kashiwamochi.

Chimaki (Photography by 𝐡𝐢𝐫𝐨𝐤𝐨)

Chimaki differs depending on the region, but it is characterized by being wrapped in bamboo leaves. In Hokkaido, Kanto, Koshinetsu, and parts of Kyushu, okowa is wrapped and the ingredients are various, such as pork, chicken, and fatty tuna. In Tokai and Kyushu, dango is wrapped. In addition to bamboo, other leaves including oak leaves are also used.

Chimaki was introduced to Japan from China during the Nara period as part of “Tango no Sekku” custom. In the “Wamyo ruijusho” compiled during the Johei era (931-938), there is chimaki under the name “Wamyo chimaki,” which describes a method of wrapping glutinous rice in plant leaves and boiling it in lye.

It was originally a preserved food that utilized the sterilizing and preservative properties of lye. After that, improvements and simplifications were made in various places, and in Kyoto, unique versions such as wrapping azuki bean paste inside mochi or replacing mochi with kuzumochi emerged. According to “The Tales of Ise,” iris leaves were also used in the past.

A wagashi confectioner, Sentaro's showcase (Photography by 𝐡𝐢𝐫𝐨𝐤𝐨)

During the Muromachi and Azuchi-Momoyama periods, chimaki was also used as a portable meal by samurai. In the Edo period, the shogunate designated “Tango no Sekku” (May 5th) as one of the five festivals, and chimaki became popular among the masses as an ceremonial food. In “Naniwa suzume” published in March 1679, the word “Chimakiya” are recognized, indicating that there was a shop selling chimaki.

Chimaki, like kashiwamochi, is a popular ceremonial food that is still eaten on the Boys' Festival. In the Kansai region, where Heijo Palace was located, chimaki, which is made by wrapping white dango, became popular, but it did not catch on in the Kanto region, and people tend to eat kashiwamochi on the Boys' Festival there.

This article was written by 𝐡𝐢𝐫𝐨𝐤𝐨, working as a freelance translator and press for overseas apparel brands in Japan, with the purpose of broadening her insight into the Japanese traditional culture.