Petama

Petama is a traditional Japanese confectionery known for its delicate, layered texture and subtle sweetness. Originating in the Edo period (1603–1868), it is particularly associated with the city of Kanazawa in Ishikawa Prefecture, where it remains a popular local specialty. The name "petama" is derived from the Portuguese word "pão de tinta," meaning "ink bread," due to its resemblance to the dark, layered appearance of traditional Portuguese bread.

Petama is crafted from a combination of rice flour, sugar, and a small amount of water, creating a soft, chewy interior with a slightly crisp exterior. The dough is rolled out thinly, folded multiple times, and baked until golden brown. The result is a multi-layered, cake-like treat with a delicate crumb and a mild sweetness that balances the subtle bitterness of the caramelized sugar.

Traditionally, petama was made using a wood-fired oven, contributing to its distinct flavor and texture. Today, it is often enjoyed as a snack or dessert, sometimes paired with green tea or served as part of a kaiseki meal. Variations exist, including versions infused with matcha (green tea) or filled with red bean paste, though the classic version remains the most widely recognized.

Petama is also notable for its cultural significance. During the Edo period, it was a luxury item enjoyed by the samurai class and merchants. Its production was later commercialized, and it became a symbol of Kanazawa’s culinary heritage. Today, it is celebrated during local festivals and remains a beloved treat for both locals and visitors.

The preparation of petama requires skill, as the dough must be handled carefully to achieve its signature layered structure. While modern techniques have simplified production, traditional artisans continue to uphold the craft, ensuring its authenticity. Petama’s enduring popularity reflects its timeless appeal as a simple yet refined confection.