徳島県·郷土料理
Awa Uirou
As you take a bite, a chewy texture gives way to the gentle sweetness of Dainagon adzuki beans melting in your mouth. With its subtle, rustic sweetness, Awa Uirou is counted as one of the 'Three Great Uirou of Japan,' alongside those from Nagoya and Yamaguchi. To make Awa Uirou, rice flour and glutinous rice flour are mixed with adzuki beans and sugar, poured into molds, and steamed. It is said that the tradition began during the Edo period when sugarcane cultivation was introduced to the Awa region, leading to the creation of Wasanbon sugar; people began eating it to celebrate the Hinamatsuri festival. With its moist batter featuring visible bits of adzuki bean, please enjoy the gentle sweetness of Tokushima alongside your tea.
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