Origins of Japan’s Most Popular Cake.

When it comes to food, Japanese seems to have a natural ability to make an international dish masterfully exceptional, and dare to say, even better than its origins. Case in point, the German baumkuchen. Learn the baumkuchen history and how it arrived in Japan.

Baumkuchen History in Germany & Japan

What is Baumkuchen
Baumkuchen translates to “tree cake” as the cake resembles a log on the outside and when cut resembles the years of tree rings on the inside.

Each layer of batter is brushed on over a rotating spit (much like a whole roasted pig). The end result is about 15 to 25 layers, 3 to 4 feet long, and weighing in over 100 pounds.

Only master bakers, or “meisters,” in Germany are certified to make it with only a few remaining in the country. While over in Japan, you can find deliciously perfected baumkuchen everywhere, from convenience stores to premium bakeries.
 
History of Baumkuchen in Germany
The first written recipe for baumkuchen was found in 1581 by a German chef working in Hungary and Bohemia, however, its exact origins are unknown.

Some speculate that the cake goes as far back as Ancient Greece, while others believe it was invented in their own German town, or perhaps even in Hungary.

What is known is that the cake was baked over a spit and as it rotated, layers of batter were brushed on as the dough would dry quickly. Hours later, a thick cake was formed with multiple layers.

In Germany, baumkuchen is often consumed during Christmas and the winter season. While in Hungary and in Japan, its ring shape makes it a celebratory cake for weddings and anniversaries.
 
History of Baumkuchen in Japan
While the exact origins of baumkuchen in Germany are unknown, its origins in Japan are well-documented.

The story begins during World War I, when Karl Juchheim, a German baker living in Tsingtao, China, was captured by the Japanese army. He and his wife were taken to a small island off of Okinawa in 1915 as prisoners of war.

Two years later, they were moved to Hiroshima. And two years after that in 1919, Juchheim baked his first baumkuchen for the Hiroshima Prefectural Commercial Exhibition. The exhibition showcased the goods around the world from the prisoners of war. This was Juchheim’s change to show the best of Germany with a perfected baumkuchen.

Another two years later after the exhibition, Juchheim and his wife were released as prisoners. Rather than going back to their home country, they stayed in Japan and opened the country’s first baumkuchen bakery in Yokohama.

Sadly, in 1923, the Great Kanto earthquake completely destroyed the bakery. The Juchheim’s then moved to Kobe where they opened up their second bakery which proved to be rather successful.

The success paused during World War II. Towards the end of the war, both Karl and his only son passed away. His wife, Elise, was forced to move back to Germany after the war.

In 1953, she was finally able to return to Japan where she saw the expansion of Juchheim bakery through the entire country. Today, the Kobe branch has remained as the bakery’s headquarters.
 
 
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