How to pronounce Akafuku

Akafuku is written 赤福餅 where it comes from. In the International Phonetic Alphabet it is /akaɸɯkɯ motɕi/. In plain English letters that is ah-kah-FOO-koo MOH-chee, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Akafuku?

Akafuku is a dessert of Japan. Where it comes from: Ise, Mie. People usually eat it at teatime. Its main ingredients are rice and beans & tofu. It tastes sweet.

Where Akafuku comes from

Akafuku is one of 65 signature dishes of Japan on this map.

• Ise udon 伊勢うどん · Noodles & pasta · Ise, Mie

  Ise udon is the udon of Ise in Mie Prefecture.

• Sushi 寿司 · Main dish · Edo (Tokyo)

  Sushi began as a way to keep fish, not as a fresh delicacy.

• Ramen ラーメン · Noodles & pasta · Tokyo and Yokohama

  Ramen arrived with Chinese cooks.

• Okonomiyaki お好み焼き · Street food · Osaka and Hiroshima

  The name means "grilled as you like it", and that is the whole idea: a batter of wheat flour and shredded cabbage cooked on a hot iron plate with whatever the cook has, then brushed with a thick sweet-savoury sauce, mayonnaise, seaweed flakes and bonito.

• Tempura 天ぷら · Main dish · Edo (Tokyo)

  Deep-frying in batter came to Japan with Portuguese traders and missionaries who reached Nagasaki in the 16th century.

• Jingisukan ジンギスカン · Main dish · Hokkaido

  Jingisukan, named after Genghis Khan, is grilled mutton or lamb cooked on a dome-shaped iron pan.

Food of Japan

Dishes like Akafuku in other countries

Same type of dish and similar main ingredients as Akafuku:

• Omegi-tteok 오메기떡 · Dessert · Jeju, South Korea

  Omegi-tteok is a rice cake found only on Jeju Island.

• Erduoyan fried cake 耳朵眼炸糕 · Dessert · Tianjin, China

  Erduoyan zhagao, ear-hole fried cake, is a fried sweet cake of Tianjin.

• Kralan ក្រឡាន · Dessert · Cambodia

  Kralan is the Cambodian version of sticky rice roasted in bamboo.

• Lakhamari लाखामरी · Dessert · Bagmati, Nepal

  Lakhamari is a crisp Newar sweet made of flour and sugar fried in oil or ghee and dipped in syrup; the Nepali article gives rice flour and black gram flour as the base, and the English one gram flour.