If you’ve spent a little time in Nagoya, you may have noticed pink, green or brown jelly like blocks for sale at souvenir shops, department stores or stations. If you have ever had the pleasure to try it, you may be pleasantly surprised…or may not. There’s nothing in Uirou to dislike, as much as there’s nothing in it to love, but for those who do enjoy a slice or two once in a while ( like me) it can be quite fun to try the variety of flavours on sale.
In essence Uirou (外郎- Pronounced Wee-low) is a traditional Japanese steamed cake made from rice flour and sugar which is a little chewy, similar to mochi and sweet to taste. Its made fresh and steamed meaning it doesn’t usually keep for more than a few days unless you buy a long-life variety.
Uirou is said to go well with Japanese green tea, although the flavours on offer now include chocolate, caramel and various fruits which makes it more an all round dessert. Uirou has a strong affiliation with Nagoya, as it originates from the region with the most famous variety ‘Osu Uiro’ (大須ういろう) which has its main shop just a short walk from the Osu Kannon Temple.
A new chocolate variety
Traditionally azuki bean paste, green tea (matcha) were the only flavours available but flavours such as yuzu, strawberry and chestnut gained popularity. These days chocolate, caramel, banana and pumpkin, to name just a few other varieties, have made their way to the Uirou shelf. Although Nagoya is particularly famous for its Uirou, there are other regional versions as well that can also be purchased in traditional Japanese confectionery shops throughout Japan.
History
The name ‘Uirou’ derives from a name of the office which dealt with medicine in ancient China. As history has it, back the Muromachi period a Uirou officer named “Chin Soukei” came to Japan from China and lived in Hakata in Kyushu. He then introduced a medicine, “Touchinkou” which was very effective for treating bad breath. His son is thought to have moved to Kyoto registering his family name as “UIROU”. Touchinkou made a name for himself in Odawara during the Edo period and Uirou was made into a candy version. This also became popular and was too known as Uirou due to the fact the same family was producing it. Uirou then gained popularity as not only a medicine but a sweet.
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