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Kasho Rokubee Detchi Yokan
"Detchi" refers to young apprentices who lived in with their masters. It is said that the Omi specialty, Detchi Yokan, got its name because these apprentices would bring them as souvenirs when returning to their hometowns. Kasho Rokubee, founded in 1926 in Nagahama/Kinobono, continues to pass down this traditional confection. Its characteristic feature is mixing red bean and sugar paste with wheat flour and steaming it wrapped in bamboo skin. The bamboo skin is said to have antibacterial properties and was convenient for transport. Its charm lies in the subtle scent of bamboo, the chewy texture, and a simple, modestly sweet flavor. The small moment of joy when unwrapping the bamboo skin is unique to this Yokan. Please enjoy this item that conveys the food culture of Shiga rooted in the Kohoku region.
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Kasho Rokubee 'Dechi' Yokan
A Shiga specialty, Dechi Yokan, steamed in bamboo leaves by Kasho Rokubee of Nagahama. This is a simple steamed yokan with an origin story involving an apprentice boy bringing it home to his village; the aroma of the bamboo leaves enhances its flavor.
