Kinko is a traditional local food from the Shima region of Mie Prefecture, made from dried sweet potatoes. It originated as a way to preserve Hayato sweet potatoes, which are difficult to store for long periods. The potatoes are boiled and dried to prevent spoilage, creating a naturally sweet snack that has long been enjoyed by children and ama divers, as well as a preserved food for fishing crews.
Also known as nikiriboshi, kinko develops its characteristic sweetness when exposed to the cold westerly winds of winter. Production typically begins in late November and continues through the end of the year, with the day’s work starting before dawn. Making kinko requires careful attention to the weather: warmer temperatures can reduce its sweetness, while prolonged rain makes sun-drying difficult.
Kinko is delicious eaten as it is, with a naturally sweet flavor and a taste that evokes the region’s food traditions. It can also be used to prepare kinko rice, a comforting local dish. Rice is cooked with a small amount of mung beans and cowpeas. Once the beans are tender, kinko is added, and the mixture is left to steam before the rice is fully incorporated into the dish.
This simple specialty reflects the resourcefulness of generations of Shima residents, who developed ways to preserve local produce and make the most of seasonal ingredients. For visitors, kinko offers a taste of the region’s traditional winter food culture.