This is kanzarashi, a food which has been loved in Shimabara since long ago.
Kanzarashi consists of small shiratama dumplings made from rice flour, which are cooled in Shimabara’s spring water and then covered in syrup and eaten.
You can make kanzarashi at the “Shimabara Yuusuikan” building on Shimabara city’s Shinmachi-doori , which is also known as Koi-no-oyogu-machi (“the town of swimming carp”).
And it’s free!
There’s no need to reserve beforehand here. You just need to turn up and say, “I want to make kanzarashi!”
So let’s get to it!
First, you add water to the kanzarashi flour, kneading it until it’s about as pliable as your earlobe.
After that you roll it out into a long, rod-like shape…
Then you roll it into little round balls.
Finally, they’re boiled, cooled in spring water, and you’re done!
I’ve talked about making kanzarashi here, but it’s also possible to try out making rokubee, a famous noodle dish said to be local to Shimabara, too.
Address: 2-chome, Shinmachi, Shimabara city
Opening hours: 10:00～17:00（kanzarashi-making carried out on request）
Enquiries: Shimabara Tourism & Geopark Group
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