Kitakyushu and More Stops on Kyushu’s Sugar Road!

Kitakyushu is a city famous for its factories and industry, but it also has a sweet past. It was an important stop on Kyushu’s historic Sugar Road, which was used during the Edo period (1603–1868) and helped shape Japan’s love for sweets.

Back then, sugar was rare and only for the rich. But thanks to the Sugar Road and Kitakyushu, it became more available, creating some of Japan’s favorite treats. Let’s look at its history and the special sweets that came from it.

What was Sugar Road?

Sugar Road, also called Sakarudō, was a trade route that connected Nagasaki, Saga, Fukuoka, and Kitakyushu. During the Edo period, Nagasaki was Japan’s main port for international trade. Through this port, large amounts of sugar entered Japan. Japan had strict rules about foreign contact then, but Portuguese, Dutch, and Chinese traders were still allowed to do business on Nagasaki’s Dejima island.

Sugar was one of the most valuable goods brought into Japan. Unlike today, when sugar is common in every kitchen, it is rare and expensive. The Sugar Road made it possible to transport this special ingredient across Kyushu and beyond. As a result, many traditional Japanese sweets, called wagashi, were created.

As sugar traveled along this route, merchants and bakers experimented with it. They mixed it with local ingredients, took inspiration from foreign desserts, and invented new sweets. Some of these treats became famous and are still enjoyed in Japan today.

Castella Cake

One of the best-known sweets from Sugar Road is castella. Portuguese traders introduced this soft, fluffy sponge cake in the 16th century. “Castella” comes from the Portuguese word Pão de Castela, which means “bread from Castile.” When Portuguese missionaries and merchants brought the recipe to Japan, local bakers changed it to suit Japanese tastes better.

Castella cake uses simple ingredients: flour, sugar, eggs, and honey. But even though it has only a few ingredients, it has a light, airy texture and a delicate sweetness that people love. Unlike European sponge cakes, castella does not use butter or baking powder. Instead, its fluffy texture comes from carefully whipping the eggs.

Today, Nagasaki is still the center of castella cake production. Famous shops like Fukusaya and Shooken continue to make this treat the traditional way. Castella is usually sold in long, rectangular shapes with a golden-brown top and a soft, moist inside. It goes well with green tea and is often served at tea ceremonies or special events.

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Konpeitō

Konpeitō is another sweet that came to Japan through the Sugar Road. Portuguese traders first introduced these tiny, star-shaped candies in the 16th century. They quickly became popular, not just for their taste but also for their bright, crystal-like appearance.

Making konpeitō is a slow process. It takes up to two weeks to coat small sugar granules with syrup. As the layers build up, the candy naturally forms its spiky shape. The result is a colorful, jewel-like candy that looks almost too pretty to eat.

Long ago, only the nobility and important officials could enjoy konpeitō. Even today, it is often given as a special gift or used in celebrations. Modern versions of konpeitō come in different flavors, like yuzu (a citrus fruit), matcha (green tea), and strawberry. These new flavors help keep this traditional candy popular.

Maruboro

Another sweet with a history tied to the Sugar Road is Maruboro. This simple, round, cake-like biscuit is believed to have started in the Saga region and was influenced by Portuguese and Dutch pastries. “Maruboro” comes from the Portuguese word “bolo”, which means “cake.”

Maruboro is made with flour, eggs, sugar, and honey, giving it a slightly chewy texture. Unlike Castella, which is fluffy and airy, Maruboro is denser and more filling. It has a mild sweetness, making it a perfect snack to have with tea or coffee.

Over time, different versions of Maruboro have been created. Some use brown sugar for a richer taste, while others add citrus zest for a fresh, tangy flavor. Even today, Maruboro remains a favorite treat in Kyushu.

Why is Sugar Road in Kitakyushu important?

Kyushu’s Sugar Road is important because it represents a mix of history, culture, and food. This trade route changed how Japan made sweets and showed how Kyushu connected Japan to the rest of the world. Because of the Sugar Road, Japanese bakers learned from Portuguese, Dutch, and Chinese influences. They used sugar in new ways and created sweets still loved today.

These treats have been passed down for generations, showing how food can connect the past and present. Which of these classic sweets would you like to try? Have you ever had fresh Castella cake from Nagasaki? Or have you seen the colorful sparkle of Konpeitō? Let us know your favorite Japanese sweets in the comments below!