A traditional preserved food of simple flavor
born from the cultivated earth
Easy to cultivate even in poor soil, sweet potatoes were grown from ancient times on the sunny slopes of the Nishisonogi Peninsula, including the Sotome district. Thinly sliced sweet potatoes are boiled and sun-dried to make kankoro. Simple yet intensely sweet, kankoro keeps well and is valued as a preserved food. In areas such as the Goto Islands and Nishisonogi Peninsula, kankoro mochi, that is kankoro mixed with steamed glutinous rice and sugar, remains a popular traditional food.
Photography courtesy of Shitsu Nōraku-sha.

























