大阪府·特産品
Takatsuki Agar
With its smooth texture, this agar is a traditional flavor nurtured by Takatsuki. Takatsuki City has been known as a famous producer of agar since the Edo period. It all began in the 1780s when Hanpei Miyata, a native of Takatsuki, learned the production method in Fushimi and brought it back to his hometown. Benefiting from a location convenient for transporting raw materials, abundant water and fuel, and the essential winter cold required for agar making, it grew into one of Japan's leading production areas by the late Edo period. Even today, local producers continue to preserve the traditional methods of natural agar production. The old-fashioned process of freezing it with the winter cold and drying it in the sunlight creates a smooth and elegant mouthfeel. It is widely used as an ingredient for tokoroten (jelly noodles), mizuyokan (red bean jelly), and various Japanese sweets. Please enjoy this natural blessing nurtured by the cold winter.
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