Hi!!
It is Kinako.
Today I am going to talk about “Chimaki”.
In Japan, we eat Chimaki on May 5th, for children’s (boy)’s day.
It’s already May 15th, but I made Chimaki!
Chimaki (Japanese dessert) for Children’s day
![](https://vidaennippon.com/wp-content/uploads/2021/05/P5054981.jpg)
These are Chimaki I used to buy for Children’s day.
I love Chimaki since I was a little girl.
So I always look forward to Children’s day.
I used to eat more Chimaki than my brother every year!
This time I made Chimaki for the first time.
Ingredients for Chimaki
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4781.jpg)
(For 5 Chimaki)
Joshinko (上新粉) 200g
Sugar 50g
Warm water 180-200ml
Bamboo leaves
Igusa (string)
Recipe for Chimaki
Boil water in a steamer.
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Put Joshinko and sugar into a bowl and stir it well.
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4799.jpg)
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Add warm water in the bowl little by little.
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4801.jpg)
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When you finish putting all the water, it looks like this.
It’s almost like liquid, but don’t worry! It will be solid.
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4802.jpg)
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Steam it for 20 minutes. (low-middle fire)
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4807.jpg)
Prepare bamboo leaves. (Wipe both opposite surfaces of the leaves with a clean wet cloth)
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4808.jpg)
open the lid and if it’s still liquid, steam it a little bit longer.
In my case, it was very okay in about 20 minutes.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4809.jpg)
Put it on the cooking paper!
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4811.jpg)
Expand the chimaki by hand until it gets long, typically the length of your hand. (I used a plastic wrap to avoid the sticky feeling in my hands)
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4813.jpg)
Put the Chimaki in the leaf and cover it.
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![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4826.jpg)
If you have Igusa, tie chimaki. Then Chimaki is done!!
![Kinako](https://vidaennippon.com/wp-content/uploads/2023/08/Kinako-FINAL-DESIGN-SQUARE-02-150x150.png)
I tried to tie it with Butcher’s twine.
But because I didn’t tie it tight, it loosened.
I need more practice!
Japanese dessert “Chimaki” for children’s day
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4822.jpg)
In Japan, you can find this dessert at supermarkets around Children’s day. (May 5th)
But after Children’s day, I usually don’t see it at supermarkets.
So I wanted to make this myself.
Chimaki has a mild sweet taste.
But it’s not so sweet.
I always enjoy the scent of the bamboo leaf.
Because Chimaki is wrapped in bamboo leaves, it has a very good scent.
The reason why Chimaki is covered with the leaf is that the bamboo leaf has a bactericidal effect.
I read that Samurai brought Chimaki when they went to war.
![Kinako](https://vidaennippon.com/wp-content/uploads/2023/08/Kinako-FINAL-DESIGN-SQUARE-02-150x150.png)
I also read that Chimaki is originally from China.
They have similar food named “Zongzi” which is wrapped with bamboo leaves as well.
Bamboo leaves for Chimaki
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4805.jpg)
These are Bamboo leaves for cooking.
I bought it at “Rakuten Ichiba”.
This product was so good.
It doesn’t have artificial food additives, but natural ones with antibacterial activity.
So if you are planning to make Chimaki, I would recommend this product.
You can buy Joshinko online, too.
![](https://vidaennippon.com/wp-content/uploads/2021/05/IMG_4837.jpg)
Home-made Chimaki is delicious!
I decided to make Chimaki every year!