Decchi Yokan/ Red Bean Jelly | Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Agar threads 15g (or 8g Agar powder)
- Water 1 liter
- Koshian(=Sweet red bean paste) 500g
- Sugar 250g
How to cook
1. Rinse the agar threads quickly and squeeze out excess water. Place them in 1 liter of water and bring to a boil.
2. Heat until the agar threads are completely dissolved. Add "koshian(=Sweet red bean paste)" and sugar, mix well, and bring to a boil.
3. While stirring, cool the mixture to around 40°C, pour into a mold, and let it set.
4. Once set, remove from the mold and cut into rectangular shapes.
provider : "Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516