[Enjoying “Carro-katsu” with Kiya's Onioroshi]
“Carro-katsu” (carrot activities) refers to the trend of enjoying carrot cakes—from visiting favorite bakeries to crafting original recipes at home. This movement truly took off around 2021, fueled by the rise of home cooking during the pandemic and a growing health consciousness. The surge of “Instagrammable” cross-section photos on social media also played a significant role in its popularity.
While carrots were once a representative vegetable that children disliked, the spread of sweeter varieties in the 1990s has established them as a vegetable that can be enjoyed almost like a fruit. Carrot cakes, which incorporate a generous amount of grated carrots, are loved not only for their moist texture but also for the endless variations created by combining different spices and nuts.
Did you know that carrots are broadly divided into two types: “Oriental” and “Western”? The Oriental varieties, introduced in the early Edo period, are long and slender with a strong sweetness and soft texture, making them ideal for simmered dishes. On the other hand, the Western varieties, introduced in the Meiji era, are the orange, thick, and short carrots that are common today. Although they became mainstream after World War II due to their ease of cultivation and compatibility with Western cuisine, there are stories of celebratory cakes being made using the gentle sweetness of Oriental carrots during the food shortages immediately following the war.
A staple in our home is a simple carrot cake made with rice flour and baked in a toaster oven without using baking powder. It is heavily seasoned with ginger and cinnamon and kept moderately sweet. The indispensable tool for this cake is “Kiya's Onioroshi.” Its teeth are larger and sharper than a standard grater, allowing for a coarse shred. By intentionally crushing the vegetable cells coarsely, the moisture is retained, ensuring that the carrot's texture remains even after heating and its natural sweetness is highlighted. The combination of moist rice flour batter and carrots grated with the Onioroshi is truly exceptional.
Kiya's Onioroshi is on display at several of our showrooms. We invite you to pick one up and experience its quality for yourself when you visit.
Ingredients:
2–3 tbsp Cane sugar (to taste)
2 M-sized eggs
1 tbsp Yogurt
2 tbsp Rice oil
☆ 100g Rice flour
☆ 1/2 tsp Baking soda
☆ 1/2 tsp Cinnamon (to taste)
☆ A pinch of Nutmeg (to taste)
1/2 medium Carrot (grated with Kiya's Onioroshi)
50g Total of your favorite nuts (e.g., walnuts), raisins, and shredded ginger
Instructions:
1. In a bowl, mix the cane sugar, eggs, and yogurt with a whisk. Once well combined, gradually add the rice oil and mix further.
2. In a separate bowl, mix the ☆ ingredients and sift them.
3. Add the grated carrot, chopped nuts, raisins, and ginger to the sifted ingredients, then combine with the egg mixture from Step 1. Mix until no floury clumps remain.
4. Line a mold (we use Noda Horo's Rectangle Deep M) with parchment paper and pour in the batter.
5. Cover with aluminum foil and bake in a toaster oven for about 25–30 minutes. Adjust the time while checking the color.
Kiya's Onioroshi
https://www.shokunin.com/en/kiya/onioroshi.html
Noda Horo's Rectangle Deep M
https://www.shokunin.com/en/noda/
Sori Yanagi's Whisk
https://www.shokunin.com/en/yanagisori/awadate.html
Sori Yanagi's Stainless Steel Bowl
https://www.shokunin.com/en/yanagisori/bowl.html
Showroom Information
https://www.shokunin.com/en/showroom/
References
https://www.kyodo.co.jp/local/2025-05-19_3937302/
https://news.cookpad.com/articles/55205
