@article{oai:k-kentan.repo.nii.ac.jp:00001355,
 author = {小住, フミ子 and 北崎, 康子 and OZUMI, Fumiko and KITAZAKI, Yasuko},
 month = {Dec},
 note = {Akumaki, one of the noted foods of kagoshima prefecture, is usually relished in a season of the Boys' Festival in May. It keeps for a long time because its glutionus rice is boiled in alkalized water. The akumaki which is boiled in lye made by the lixiviation of hard-wood ashes is said to be the best. In kagoshima prefecture there is a large area of bamboo groves. Therefore, I made akumaki by boiling glutinous rice in three kinds of alkalized water made by the lixiviation of oak ashes, miscellaneous ashes and bamboo ashes respectively. And after it I tested their taste. The results were as follows. (1) The specific gravity of bamboo lye proved to be the lightest, but the akumaki boiled in it became brown of deepest hue, while the akumaki boiled in oak lye was pale brown. (2) As the concentration of bamboo lye grew higher, the akumaki boiled in it tended to grow softer and more sticky. (3) In point of taste, the akumaki boiled in bamboo lye is the best in appearance and color, but in flavor and over-all qualities akumaki boiled in water with which the ashes of miscellaneous trees and of oak wood were lixiviated tended to be the most favored., 6, KJ00000066277},
 pages = {35--43},
 title = {郷土料理III あくまき},
 volume = {45},
 year = {1994},
 yomi = {オズミ, フミコ and キタザキ, ヤスコ}
}