# Yuzu Kan ｜ Our Regional Cuisines

**Cuisine Name**: Yuzu Kan

**Region**: Our Regional Cuisines

## Main Lore Areas
Naka Town

## Main Ingredients Used
Yuzu

## History, Origin, and Related Events
In Naka town of Tokushima prefecture, yuzu named “Kitou Yuzu” is produced in large amounts. “Kitou Yuzu” are high in quality, relatively big and beautiful in color. This fruit is registered in the Geographical Indication (GI) Protection System, which protects products as intellectual property, and is well known throughout Japan. “Kitou Yuzu” is used in “yubeshi”, yuzu juice, and for “Yuzu Kan”, a popular refreshing dessert also known as yuzu jelly.

## Opportunities and Times of Eating Habits
“Yuzu Kan” is enjoyed at home during snack time or as a dessert.

## How to Eat
This recipe makes good use of the entire yuzu including the rind, fruit, and juice. Finely sliced yuzu and juice is used for the jelly. The dessert looks nice when served inside the yuzu rind.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)This dessert is enjoyed at home and sold as “yuzu jelly” in stores.

## Ingredients
- Tengusa (=agar): 10g (agar sticks)
- Water: 460ml
- Vinegar: less than 1 tsp.
- Superfine sugar: 100g
- Yuzu juice: less than 1 tbsp.

## Recipe
1. 1. Wash the agar and drain the water with a colander. (If using sticks of agar, dampen them with water and tear into small pieces.)
2. 2. Place water and vinegar in a large pot and cook the agar in it.
3. 3. After the water boils, turn to a low heat, and mix the agar slowly for about 2 minutes. Turn off the heat and put a lid on the pot. Steam for 15 to 20 minutes.
4. 4. Place a cotton dishcloth over the colander and strain the agar to create tokoroten liquid. This step should be done before the agar cools and hardens. Reheat the agar if necessary.
5. 5. Add sugar and yuzu juice to the tokoroten liquid.
6. 6. Place the liquid in individual cups and wait for it to harden. If using yuzu rind as cups, cut the top 2 cm off the yuzu and take out the fruit and squeeze out the juice.

## Provider Information
provider : Tokushima Prefecture Dietary Improvement Promotion Council

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