Karinto: A Beloved Commoner’s Sweet from the Edo Period to Modern Japan

The Origins of Edo Karinto

Karinto is a traditional Japanese snack with a unique shape and texture, offering a deep, rich flavor. These elongated, stick-like or irregularly shaped treats have a dark brown, glossy surface dusted with sugar. When held, they feel light and crispy. Biting into karinto reveals a satisfying crunch and initial sweetness, followed by a subtle softness inside with a wheat flavor. The taste is predominantly characterized by the deep sweetness of brown sugar, although various flavors have become popular in recent times.

Types of Karinto: The Appeal of Black and White

Karinto can be broadly categorized into two types: black karinto and white karinto. This classification is primarily based on the type of sugar used in their production.

Black karinto, as the name suggests, uses brown sugar. It’s characterized by the strong aroma and deep flavor of brown sugar and is the most popular type among Japanese people. While black karinto can vary in thickness, the fundamental taste remains consistent due to the brown sugar flavor.

On the other hand, white karinto uses refined sugar, allowing for a greater variety of flavors. The mild sweetness of white sugar serves as a base that can highlight various ingredients, resulting in a wide range of flavors such as matcha, sesame, cheese, and more.

Interestingly, over 60% of karinto sales are of the brown sugar variety, making black karinto the mainstream choice. This popularity is likely due to the strong association between brown sugar and karinto in the Japanese mindset. Karinto has established itself as the quintessential brown sugar sweet in Japan.

The existence of these two varieties allows karinto to offer both traditional tastes and new flavors, making it a complex and intriguing Japanese sweet.

The Birth and History of Karinto: Ancient Wisdom of the Common People

The origins of karinto date back to ancient times, with its history reportedly tracing back to the era of Japanese envoys to Tang Dynasty China (history of wagashi). It’s said that the prototype of karinto was a Chinese sweet brought back to Japan by these envoys. In its earliest form, it was likely a simple snack made by deep-frying grains in oil.

Over the centuries, karinto underwent significant evolution, particularly during the Edo period. It was refined to suit the tastes of Edo residents, gradually taking shape as a unique confection. By the late Edo period, “karinto sellers” became a common sight in the downtown areas, making the snack widely popular among common people.

Karinto saw further development in the Meiji era. In 1875, a shop called Iidaya in Asakusa’s Nakamise shopping street introduced a groundbreaking method of production. They kneaded wheat flour, deep-fried it, and then coated it with brown sugar – a process that forms the basis of modern karinto production. This new karinto was sold at the storefront and quickly gained popularity. Its delicious taste became renowned, spreading first throughout the downtown area and eventually across the entire country.

Thus, karinto has evolved into its current form through the wisdom and ingenuity of common people over a long history. With its simple yet profound flavor, karinto holds an important place in Japanese food culture and remains a beloved wagashi (Japanese sweet) across generations.

How Traditional Edo Karinto Is Made

The process of making karinto may seem simple, but it showcases the artisan’s skill:

1. Basic production method:
   • Create a dough using wheat flour, sugar, and water as main ingredients.
   • Shape the dough into sticks and cut them into appropriate lengths.
   • Deep-fry at 170-180°C (338-356°F).
   • Coat with brown sugar or other sweeteners.
2. Artisanal techniques:
   • Dough mixing and kneading: The ratio of flour to water and kneading method greatly affect the texture.
   • Frying temperature and time management: Crucial for achieving a crispy exterior and soft interior.
   • Coating technique: Requires skill to evenly coat the karinto with sugar.

According to the Standard Tables of Food Composition in Japan (2020 edition), the nutritional content per 100g of black karinto is as follows:

• Energy: 440 kcal
• Protein: 7.6g
• Fat: 11.6g
• Carbohydrates: 76.3g
• Dietary fiber: 1.2g

While karinto is relatively high in calories compared to other Japanese sweets, it also contains dietary fiber. It also provides vitamins B1 and B2, and iron. However, due to its sugar and oil content, moderation in consumption is advised.

Tokyo’s Three Famous Karinto Shops: Exploring Traditional Flavors

Tokyo is home to several famous karinto shops that have been loved for many years. Here are three particularly popular stores:

1. Karinto Yushima Kagetsu: Founded as a candy store in 1947. Their karinto is known for its glossy appearance, reminiscent of fine glasswork.
   • Address: 3-39-6 Yushima, Bunkyo-ku, Tokyo – map
   • Access: 3-minute walk from Yushima Station on the Tokyo Metro Chiyoda Line
   • Hours: Mon-Fri 9:30-20:00, Sat/Sun/Holidays 10:00-17:00 Closed: New Year’s holidays
2. Ginza Tachibana: A long-established karinto shop founded in 1909. Their karinto is exclusively sold at their Ginza main store, making it a rare treat.
   • Address: 1F Koan Building, 8-7-19 Ginza, Chuo-ku, Tokyo – map
   • Access: 7-minute walk from Shinbashi Station Ginza Exit
   • Hours: Mon-Fri 11:00-16:30, Sat 11:00-15:00 Closed: Sundays and public holidays
3. Karinto Kozakura Asakusa Main Store: Originated from a long-established ryotei restaurant “Fukushiman,” dating back to the early Meiji era. The 6th generation proprietress created karinto as a long-lasting souvenir for guests.
   • Address: 4-14-10 Asakusa, Taito-ku, Tokyo – map
   • Access: 15-minute walk from Asakusa Station Exit 1 on the Ginza Line
   • Hours: 10:00-17:30 Closed: Sundays

These shops offer unique karinto based on their individual histories and methods. Each store provides a distinctive flavor and atmosphere. When visiting Tokyo, why not explore these famous shops and savor their traditional tastes?

Conclusion: The Enduring Charm of Karinto Across Generations

Karinto, with its unpretentious appearance and familiar taste, has been loved by Japanese people for centuries. Born from the wisdom of Edo-era commoners and evolving with the times while retaining its essential appeal, karinto truly symbolizes Japanese food culture.

In modern times, alongside the traditional brown sugar flavor, new varieties such as matcha, black sesame, and cheese have emerged, showcasing karinto’s new appeal. However, the fundamental essence of “simple and rustic deliciousness” remains unchanged.

Karinto is more than just a sweet; it’s deeply connected to Japanese history, culture, and people’s daily lives. The next time you enjoy karinto, try to sense the history and craftsmanship imbued in each piece. You’re sure to discover a new charm in this traditional Japanese sweet.