# Decchi Yokan/ Red Bean Jelly ｜ Our Regional Cuisines

**Cuisine Name**: Decchi Yokan/ Red Bean Jelly

**Region**: Our Regional Cuisines

## Main Lore Areas
Hokusetsu Area

## Main Ingredients Used
Ito Kanten(=agar-agar), Koshian (=Red bean paste)

## History, Origin, and Related Events
In the mountain villages of the northern Settsu region, the production of agar, known as "kanten," became active during the harsh winters of the late Edo period. Kanten is made in a process of freezing and thawing seaweed, removing any impurities with water, and then further drying the substance. Some of the kanten produced in the northern Settsu region was exported overseas through Nagasaki.One confection made using locally produced kanten is "Decchi Yokan.” Unlike the more expensive sugar-intensive smooth yokan (a sweet bean jelly), Decchi Yokan uses less sugar and does not have a long shelf life, making it more suitable for winter production and consumption. It features a modest and refreshing taste.The name Decchi Yokan has two potential origins: one theory suggests that it is named so because the reduction process during cooking is not as thorough as in the case of smooth yokan, making it like a "half-portion" similar to that of an apprentice (Decchi)); another theory suggests that it was called this because it was an inexpensive treat brought back as a souvenir by apprentices when they returned home.It's worth noting that in Kawachi, a variant of Decchi Yokan is made using wheat flour instead of kanten, and it is steamed, resulting in a different texture.

## Opportunities and Times of Eating Habits
In the northern Settsu region, agar, known as "Kanten(=agar-agar) ," was traditionally produced during the winter, which coincides with the agricultural offseason. Due to the limited shelf life of "Decchi Yokan" and the fact that it doesn't keep well, it is consumed during the winter season. Even today, it continues to be manufactured and sold as a seasonal confection in local confectionery shops.

## How to Eat
Heat the soaked agar threads in water until completely dissolved. Add sweet "koshian(=red bean paste)" and sugar to the mixture, stirring well. Once it comes to a boil, remove it from the heat. While stirring, let it cool, then pour the mixture into a mold to set. Once it has solidified, remove it from the mold and cut it into rectangular pieces.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)During winter, it is sold in local confectionery shops and is also offered as a return gift for hometown tax donations, showcasing it as a regional specialty.

## Ingredients
- Agar threads: 15g (or 8g Agar powder)
- Water: 1 liter
- Koshian(=Sweet red bean paste): 500g
- Sugar: 250g

## Recipe
1. 1. Rinse the agar threads quickly and squeeze out excess water. Place them in 1 liter of water and bring to a boil.
2. 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. 3. While stirring, cool the mixture to around 40°C, pour into a mold, and let it set.
4. 4. Once set, remove from the mold and cut into rectangular shapes.

## Provider Information
provider : "Osaka's Collection of Local Cuisine - Traditional Foods and the Inheritance of Food Culture" (Foundation Osaka school lunch association of public interests)

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