岐阜県·特産品
Ena's Kanten (Agar-agar)
When you put it in your mouth, it is smooth and slippery. The sensation of it melting effortlessly down your throat, paired with a faint aroma of the sea, is truly pleasant—the fine kanten produced in Ena's Yamaoka is a renowned supporting actor that quietly sustains the world of Japanese confectionery. Production takes place in the dead of winter. The temperature fluctuations in Yamaoka—where it melts during the day and drops below freezing at dawn—are perfect for making kanten. After boiling down the tokoroten (jelly noodles) and slicing them thinly, they are laid out on outdoor racks; they freeze at night and melt during the day, slowly losing moisture through this natural process. This natural cycle creates crystal-clear kanten. The production volume of fine kanten is actually the highest in Japan, accounting for eighty percent of the national market share. When made into kanten jelly or mitsumame, the smooth texture is irresistible. It is a pride of Ena, packed with the blessings of the mountains and the sky.
Record it after reading
