🍱 Awa Uiro
"Awa uiro" is called one of Japan's top three uiro (sweet rice jelly) along with "Nagoya uiro" and "Yamaguchi uiro." Its history is long, dating back to the time of the 11th Tokugawa shogun, TOKUGAWA Ienari. During this period, sugarcane spread to Awa, and "Awa wasanbon (refined Japanese sugar)" came to be made from cultivated sugarcane; Awa uiro was then made to celebrate the completion of Awa wasanbon. Originally it was flavored simply with red bean paste, wasanbon, sugar, and salt, but in recent years, besides chestnut and persimmon being added to match the seasons, there have been an increasing number of contemporary flavors such as chocolate-flavored ones. It also comes in many shapes, from yokan-like cut squares to round ones shaped like manju. It is distinct for its springy texture, and gentle sweetness that comes from the simplicity of the Awa wasanbon.