# Awa Uiro ｜ Our Regional Cuisines

**Cuisine Name**: Awa Uiro

**Region**: Our Regional Cuisines

## Main Lore Areas
All areas within the prefecture

## Main Ingredients Used
Azuki beans (sarashian or koshian), joshinko, sugar (or Awa wasanbon)

## History, Origin, and Related Events
"Awa uiro" is called one of Japan's top three uiro (sweet rice jelly) along with "Nagoya uiro" and "Yamaguchi uiro." Its history is long, dating back to the time of the 11th Tokugawa shogun, TOKUGAWA Ienari. During this period, sugarcane spread to Awa, and "Awa wasanbon (refined Japanese sugar)" came to be made from cultivated sugarcane; Awa uiro was then made to celebrate the completion of Awa wasanbon. Originally it was flavored simply with red bean paste, wasanbon, sugar, and salt, but in recent years, besides chestnut and persimmon being added to match the seasons, there have been an increasing number of contemporary flavors such as chocolate-flavored ones. It also comes in many shapes, from yokan-like cut squares to round ones shaped like manju. It is distinct for its springy texture, and gentle sweetness that comes from the simplicity of the Awa wasanbon.

## Opportunities and Times of Eating Habits
Awa uiro was made to celebrate the completion of Awa wasanbon on March 3rd of the lunar calendar, regarded as a seasonal festival. It is said that the custom has been to eat Awa uiro on that day since then. Additionally, until the Showa period, there was a custom to pack a meal in a "yusanbako," a multi-tiered food box they would take to the beach or mountains; families would pack makizushi, and sometimes Awa uiro along with red and green agar-agar inside the yusanbako.

## How to Eat
Mix the Awa wasanbon, sugar, and salt, and add to the unsweetened red bean paste. Add the joshinko (high-quality non-sticky rice flour) and sticky rice flour and mix again until the consistency of the batter is moderately stiff, then pour into the mold and steam. When pouring the batter into the mold, the key is to jiggle the entirety to get rid of any and all air bubbles. Also, once it has steamed, let it rest overnight; cut it to serve before eating it.

## Efforts for Preservation and Succession
Besides being purchasable at confectioneries and souvenir shops within Tokushima Prefecture, they are sold at farmer's markets as local foods along with barazushi containing kidney beans; they are widely loved by tourists as well as obviously by locals. Also, in 2014 it was introduced to school lunches in some elementary and middle schools within the prefecture. In this way various efforts are being made to familiarize children with local cuisine. Additionally, an investigative commission was established to promote the branding "Awa uiro," who are endeavoring to pass the local dish down in a diversified way, such as by having long-established shops in the area take part.

## Ingredients
- Red bean paste (with sugar added): 300g
- Joshinko: 100g
- Sticky rice: 10g
- Salt: 1g
- Water: 110ml

## Recipe
1. 1. Add all ingredients to a mixing bowl and knead well. Depending on the water content of the store-bought red bean paste, the texture may be a little dry, but will smooth out as you knead it.
2. 2. Transfer to a mold (14cm high x 11cm wide x 4.5cm deep), filling it so that there are no gaps.
3. 3. Let steam in a steam cooker from which vapor has begun to rise for 30-40min. Cover the lid of the steamer with a dishcloth so that water droplets do not fall into the mold (to prevent condensation).
4. 4. Poke with a moistened bamboo skewer; once the dough no longer sticks to the skewer, you can turn off the heat.
5. 5. Remove the mold from the steam cooker, let cool slightly before removing the uiro from the mold, and cut into suitably sized pieces.

## Provider Information
provider : Recipe source: Tokushima Bunri University Junior College NAGAO Kumiko

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