Marubouro is one of the best-known traditional sweets of Saga City in Saga Prefecture. It is a round, baked confection with a simple, gentle sweetness and a distinctive texture that is soft yet slightly coarse, allowing it to melt pleasantly in the mouth.
One of the long-established confectionery shops associated with this specialty is Tsuruya, which has continued making traditional Japanese sweets since its founding in 1639 (Kan’ei 16). Its signature Marubouro has a particularly long history.
According to tradition, the origins of Tsuruya’s Marubouro date back to the Tenna era (1681–1684). Tahei, the shop’s second-generation proprietor, is said to have visited Dejima in Nagasaki, where he learned the recipe directly from Dutch people living there.
After returning to Saga, he began making the confection using the techniques he had learned. It quickly became popular and developed into one of the area’s most familiar sweets.
Marubouro was also reportedly a favorite of Shigenobu Okuma, who served as Japan’s eighth and seventeenth prime minister. Having received favorable recognition from many quarters, it gradually became established as one of Saga’s signature confections.
The baking method used for Marubouro is believed to have originated from a traditional Portuguese baked confection called Cavaca Fina de Caldas. The basic ingredients are three simple items: wheat flour, eggs, and sugar.
To create a texture and flavor suited to Japanese tastes, the choice of flour is particularly important. Soft wheat flour, similar to the low-protein flour commonly used in Japanese baking, is considered suitable for making Marubouro.
The type of sugar can also vary. Some recipes use refined white sugar, while others use sanonto, a type of Japanese brown sugar. These differences in ingredients contribute to variations in the flavor of this traditional baked sweet.
With its long history, simple ingredients, and gentle flavor, Marubouro remains a much-loved confection that represents the traditional sweets culture of Saga.