# Kankoro ｜ Our Regional Cuisines

**Cuisine Name**: Kankoro

**Region**: Our Regional Cuisines

## Main Lore Areas
Ikata Town

## Main Ingredients Used
Dried sweet potatoes, Azuki beans(=Red beens), Sugar

## History, Origin, and Related Events
Ikata-cho is located on the Sadamisaki Peninsula, the narrowest peninsula in Japan and it has two fishing grounds, one in Seto Inland Sea and the other in Uwakai Sea. Rice could not be grown on the coastal areas, so the local people grew barley and sweet potatoes and ate them instead. Sweet potatoes were dried to make them last longer. “Kankoro” is a traditional dessert made using these dried sweet potatoes. The name is said to come from the sound of the wooden rice paddle when mixing the potatoes and azuki beans in the pan. During the Meiji period, “mikan” (=Japanese mandarin) seeds were planted and grown in the Nishiuwa district, and this fruit became a specialty of the region. The sloping land of the district made it suitable for growing mikan. Terraced fields surrounded by stone walls prevented erosion and surface runoff, and improved soil drainage. Also, the stone walls reflected the sunlight onto the mikan trees which helped them grow even in the cold winters. Different types of mikan have been developed in Ehime prefecture and it is one of the highest producers of the fruit in Japan.

## Opportunities and Times of Eating Habits
This dessert is enjoyed throughout the year.

## How to Eat
Simmer the azuki beans(=Red beens) and make sure that they do not become too soft. Cook the dried sweet potatoes in plenty of water. Take the potatoes out of the water once soft and combine with sugar and mash. Mix in the cooked azuki beans(=Red beens). Mold into smaller circular shapes when serving.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is rarely made at home nowadays and is reserved for special occasions. It is customary for parents to teach their children how to make it and the recipe differs per household.

## Ingredients
- Dried sweet potatoes: 200g
- Water: 500ml
- Sugar: 60g
- Salt: 1／2 tsp.
- Cooked azuki beans(=Red beens): 60g

## Recipe
1. 1. Wash the dried sweet potatoes.
2. 2. Boil some water in a pan and then add the dried sweet potatoes. When the water boils once more, lower the heat. Let it cook for an hour and a half to two hours without mixing. Remove the foam from time to time.Not stirring.
3. 3. Once the dried sweet potatoes are soft, turn off the heat and throw out the water. Mash the potatoes.
4. 4. Add sugar to the cooked azuki beans(=Red beens). Combine with the mashed sweet potatoes and add salt. Heat the mixture for 5 to 6 minutes while mixing well.
5. 5. Once cooked, cool the mixture, and then mold into “chakin shibori” shapes of 40g sizes.

## Provider Information
provider : Hassei Lifestyle Research Council of Yawatahama city

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