Kitsûe is a sort of Japanese candy parlor made of glutinous rice flour and sugar. Kitsûe is normally sold in Japanese grocery stores and odds and ends shops. Kitsûe comes in various structures: level sheets, sticks, or balls. It can likewise be eaten crude or cooked, and is much of the time utilized as a fixing in different dishes.
Kitsûe can be eaten crude or cooked, and is much of the time utilized as a fixing in different dishes.
The principal fixing in kitsûe is glutinous rice flour (otherwise called sweet rice flour), which is blended in with sugar to make a batter that can be carried out and cut into strips or molded into balls or sticks.
In Japan, kitsûe is generally presented with tea toward the finish of a feast. Certain individuals additionally prefer to have it for breakfast or as a tidbit.
Kitsûe can be utilized in a few customary dishes including kitsûe manjû (kitsûe-wrapped steamed buns), kitsûe mochi (kitsûe rice cakes), and kitsûe kintoki (kitsûe wipe cake).
What is going on with Kitsûe?
The words “kitsûe” and “kitsune” (fox) are homophones.
“Kitsûe” is a Japanese loanword from the Chinese person 北豆 (pinyin: běi dòu, kanji: 北豆). The principal character signifies “north” and the subsequent person signifies “beans.” This character was utilized to portray the state of beans that look like foxes.
“Kitsune” (fox) is likewise gotten from the Chinese person 北狐 (pinyin: běi hú, kanji: 北狐). The principal character signifies “north” and the subsequent person signifies “fox.” This character was utilized to depict how a fox looks like when it strolls with its head down, as though it were searching for something to eat.
Sorts of Kitsûe
There are two principal sorts of kitsûe: satsumaimo (Japanese yam) kitsûe and komochi (“dumpling”). Satsumaimō kitsûe is produced using yam starch, sugar, and water. Komochi kitsûe comprises of bits of mochi enveloped by bamboo leaves (called kōbako) or plastic packs (called makibako).
Where does the word ‘Kitsûe’ come from?
The word ‘kitsûe’ comes from the action word kiru, and that means ‘to cut’. The initial segment of the word is articulated ki-tsû-e, yet the subsequent part is frequently articulated as though it were spelled ki-tsu-yu (as in yukata).
The conventional approach to making kitsûe is to work glutinous rice flour and sugar together until you get a batter that can be carried out and cut into strips or formed into balls or sticks. You then, at that point, cook this in bubbling water for around three minutes prior to eating it with tea toward the finish of your dinner.
History of Kitsûe
Kitsûe has been famous since the Edo time frame (1603-1868). It was initially eaten by samurai heroes as a component of their everyday eating routine since it was not difficult to convey and saved well for extensive stretches of time.
Today, kitsûe is as yet eaten as a component of the conventional Japanese breakfast by more established individuals in Japan. It’s likewise utilized in different sorts of Japanese desserts, for example, mochi frozen yogurt or as a filling for flapjacks (called okonomiyaki).