Chinsuko (ちんすこう) is a traditional sweet from Okinawa Prefecture (Kyushu Region).
The history of this cookie dates back to when Okinawa was its own sovereign nation known as the Ryukyu Kingdom.
Chinsuko is now one of the most popular souvenirs for visitors to Okinawa.
Read on for more interesting info about chinsuko:
Ingredients
The main ingredients of Chinsuko are:
- Flour
- Sugar
- Lard
The main ingredients of chinsuko are simply flour, sugar, and lard.
Yes, it’s not every healthy. 😂
Originally, it is believed that rice flour was used, although these days wheat flour is more common.
Chinsuko has a crumbly, slightly dry texture. Your mouth will feel very dry if you eat too many, which also makes it great to pair with tea or coffee.
Traditionally, the shape of chinsuko is a long rectangle/oval with jagged edges. These days, you can find chinsuko in various other shapes, although the traditional version is still the most popular.
There are now many variations of chinsuko, which add other ingredients for flavor/color. Some popular variations include salt, chocolate, brown sugar, sweet potato, pineapple, and even cheese!
Location / Where to Eat
Chinsuko is found all over Okinawa Prefecture.
It can be bought at the local supermarket, or at various gift shops throughout the islands.
Below are a few famous shops you can check out if you happen to be in Okinawa:
- Arakaki Confectionery Store – 有限会社新垣菓子店 首里寒川店 ;
- Honke Arakaki-kashiten – 本家新垣菓子店;
- Arakaki Kami Kashiten – 新垣カミ菓子店;
- Kuganiyaa – 琉球銘菓くがにやあ.
You can also check out this brand for the very popular salted chinsuko: Okinawa Nanpudo (南風堂)
History / Origin of Chinsuko
Chinsuko is thought to have been first created sometime during the late Ryukyu Kingdom era (1429 to 1879).
There are various theories about the origin of chinsuko. One of the main theories is that it was originally based on a recipe/technique to make a sort of steamed cake (similar to castella) that was introduced from China.
The royal head chef at the time named Arakaki Yoshinori (新垣淑規) learned the basic technique around 1833 and later adapted it to be baked instead of steamed. Okinawa style chinsuko was born!
Originally, chinsuko had a large, round shape like a chrysanthemum. It was not until much later the shape became the current rectangle shape, thanks in part to using cookie cutters from US military bases stationed all over Okinawa.
Chinsuko was also originally considered a rare/luxury item, and only the royals or other rich/important people had the chance to eat it. It eventually became a common treat as flour, and sugar became abundantly available.
The original chef’s family has since opened many specialty chinsuko shops, including Honke Arakaki-kashiten (本家新垣菓子店).
How to make Chinsuko Recipe
The best way to try chinsuko is simply to go to one of the many shops in Okinawa and pick up a pack.
If you’re not in Japan, you can also order online at places like Amazon , though it will be pricey.
If you insist on making your own chinsuko from scratch, then check out this recipe below (via cotta.jp)
Chinsuko Recipe (ちんすこう)
Course: Dessert, SnacksCuisine: Japanese, OkinawanDifficulty: Medium10
cookies30
minutes20
minutes50
minutesHere is a great, simple, straight forward recipe to make Okinawan chinsuko! Recipe and photos from cotta.jp
Ingredients
- Equipment
Sifter
Mixing Bowl
Cookie cutter
Rolling pin
Plastic wrap
- Ingredients
Lard … 30g
Cane sugar… 30g
Cake flour… 75g
Directions
- Sift the cane sugar into the bowl containing the soft lard and mix together with a rubber spatula.
- Sift the flour mixture, mix well spatula until it starts to form a dough. Use your hands to finish making the dough.
- Place dough between plastic wrap and roll out to about 1cm thick.
- Cut out pieces with your choice of cookie cutter.
- Place cookies on a baking sheet lined with baking paper, and bake in an oven preheated to 170℃ for about 18 minutes.
- Finished! Let cool and enjoy 🙂
Summary
Have you ever tried chinsuko before? What did you think of it?
Leave your thoughts and comments below!
