Speaking of Kintoki, the “Tokushima special brand” Awao chicken is also delicious! Tokushima prefectural specials are delicious

Speaking of Kintoki, Chicken Awao

Overview of Tokushima Prefecture and its main initiatives

Tokushima

Tokushima prefecture lies at the eastern end of Shikoku and faces three seas: the Seto Inland Sea, Kii Suido and the Pacific Ocean. Tokushima prefecture, which has a wonderful natural environment, is blessed with bright sunlight, warm climate, and clear Yoshino River, nicknamed Shikoku Saburo, produces many agricultural products. farming and seafood.

In Tokushima prefecture, we started to branding prefectural products in 2004 and certified four varieties: “Sudachi”, “Naruto Kintoki”, “Naruto Wakame” and “Awao Chicken”. Then, in 2015, we integrated “Tokushima Special Brand” and “Awa Special Brand” and launched it as a “Tokushima Special Brand”. Currently, a total of 93 items, including 26 primary products, 62 processed foods and 5 traditional handicraft products have been certified (as of July 2017).

Shikoku has a strong image of “udon”, but in the western part of Tokushima prefecture, buckwheat cultivation using the cool temperatures, slopes and clear water of the Yoshino River has long been popular, including “Iya. Soba “. We are nurturing a special “soba culinary culture”.

Sweet potato “Naruto Kintoki”

sweet potato

Speaking of Kintoki, it is necessary to mention the famous Satsumaimo brand in the country. Skin color bright red, magenta, diamond-shaped The sweetness is very rich, and when it comes to the perfect quality, shape, color, Kintoki.

It is cultivated in a sand field, a traditional sandy land, and in a sandy area created using sand as a guest soil. When it comes to sandy lands, it is suitable for cultivation in Kintoki, and it is a promising vegetable as it may differ from other production regions.

It can be used as an ingredient in a variety of applications, including soups, salads, fried foods, steamed foods, and sweets.

Awa Wasan Bonsu

Wasanbon sugar

Tokushima’s specialty, “Awa Wasanbon Sugar”, is produced in Awa City, Kamiita Town, Itano Prefecture, Tokushima Prefecture.

Growing sugar cane is called bamboo sugar, using sugar juice extracted from sugar cane as raw material to remove the bitter bitter taste by heating. Continue to boil the sticky rice, then turn to the turtle, let it cool. The result is white sugar. This white sugar is mixed with honey so it remains brown. Get the honey out of here. Wrap it in a cotton cloth, add weight, “push” to remove honey, and “sharp” to knead while adding water. If you repeat this process 5 times, the honey will melt and turn a milky color. The refined product is slowly dried to finish.

Wasanbon sugar, created through time and effort, has a great taste not found in Western sugar and is indispensable in premium Japanese confectionery. In addition to being used at home to make sugar in coffee and tea for cooking, it is also sold as dry sweets during the Obon season.

The Sanbon of Wasanbon got its name after repeating the “grinding” process three times by crushing white sugar, adding water and kneading it on a tray until it turns white. Currently, I polish 5 times in the grinding tank instead of the tray.

Iya soba

Soba

In Shikoku’s Udon culture, Tokushima prefecture has long been producing buckwheat and has preserved and nurtured the buckwheat culinary culture. Iya soba is small and has a high flavor, and the fruit is enriched by drying. This is a type of buckwheat native to this area, and in the local area, “Iya soba” often refers to handmade kake soba. You can eat it like soba dumplings and gaki soba as well as kake soba and zaru soba.

Since the crops were planted on slopes, the number of antennae has decreased due to defoliation and aging. Currently the cultivation center is an elderly woman. The current situation is that the production of Iya soba is not mechanized and it is difficult to scale up.

Awaodori

“Awao Chicken”, a local chicken that Tokushima prefecture is proud of, was born by nurturing a red bamboo chicken that has been raised in Tokushima prefecture for a long time and crosses a male with a delicious broiler. . It contains more delicious ingredients than chicken raised with conventional broilers, and is characterized by its crunchy texture. Meat has a long freshness and high ripeness, so even if frozen and thawed, dripping is less likely and has a reputation for not losing its taste.

It is named after the summer event “Awa Odori” in Shikoku and Tokushima, and the beautiful “Ou” stretches. From its use of the name Awa Odori, which can be said to be the spirit dance of the Tokushima people, it can be felt that it is a local chicken that Tokushima prefecture produces with pride.

Since its sales started in 1990, it has continued to grow while attracting attention from all over the country, and its production numbers are steadily increasing. It is not an exaggeration to say that this is the best local chicken in Japan in terms of both quality and popularity, as the number of chicken produced is currently the highest in Japan among the local chicken.

Among Shikoku, which is rich in individuality, Tokushima prefecture has a unique charm, such as the development of a typical soba culture like buckwheat Iya. Surrounded by three seas, the branding of prefectural products such as Sudachi and Naruto Wakame is under development. If you see Tokushima products, why not give it a try?

* The content of each item is based on the contents at the time of this survey (September 2014-2015). Please understand it as a guide.

※ Image is an image

references:


Speaking of Kintoki, Chicken Awao

Overview of Tokushima Prefecture and its main initiatives

Tokushima

Tokushima prefecture lies at the eastern end of Shikoku and faces three seas: the Seto Inland Sea, Kii Suido and the Pacific Ocean. Tokushima prefecture, which has a wonderful natural environment, is blessed with bright sunlight, warm climate, and clear Yoshino River, nicknamed Shikoku Saburo, produces many agricultural products. farming and seafood.

In Tokushima prefecture, we started to branding prefectural products in 2004 and certified four varieties: “Sudachi”, “Naruto Kintoki”, “Naruto Wakame” and “Awao Chicken”. Then, in 2015, we integrated “Tokushima Special Brand” and “Awa Special Brand” and launched it as a “Tokushima Special Brand”. Currently, a total of 93 items, including 26 primary products, 62 processed foods and 5 traditional handicraft products have been certified (as of July 2017).

Shikoku has a strong image of “udon”, but in the western part of Tokushima prefecture, buckwheat cultivation using the cool temperatures, slopes and clear water of the Yoshino River has long been popular, including “Iya. Soba “. We are nurturing a special “soba culinary culture”.

Sweet potato “Naruto Kintoki”

sweet potato

Speaking of Kintoki, it is necessary to mention the famous Satsumaimo brand in the country. Skin color bright red, magenta, diamond-shaped The sweetness is very rich, and when it comes to the perfect quality, shape, color, Kintoki.

It is cultivated in a sand field, a traditional sandy land, and in a sandy area created using sand as a guest soil. When it comes to sandy lands, it is suitable for cultivation in Kintoki, and it is a promising vegetable as it may differ from other production regions.

It can be used as an ingredient in a variety of applications, including soups, salads, fried foods, steamed foods, and sweets.

Awa Wasan Bonsu

Wasanbon sugar

Tokushima’s specialty, “Awa Wasanbon Sugar”, is produced in Awa City, Kamiita Town, Itano Prefecture, Tokushima Prefecture.

Growing sugar cane is called bamboo sugar, using sugar juice extracted from sugar cane as raw material to remove the bitter bitter taste by heating. Continue to boil the sticky rice, then turn to the turtle, let it cool. The result is white sugar. This white sugar is mixed with honey so it remains brown. Get the honey out of here. Wrap it in a cotton cloth, add weight, “push” to remove honey, and “sharp” to knead while adding water. If you repeat this process 5 times, the honey will melt and turn a milky color. The refined product is slowly dried to finish.

Wasanbon sugar, created through time and effort, has a great taste not found in Western sugar and is indispensable in premium Japanese confectionery. In addition to being used at home to make sugar in coffee and tea for cooking, it is also sold as dry sweets during the Obon season.

The Sanbon of Wasanbon got its name after repeating the “grinding” process three times by crushing white sugar, adding water and kneading it on a tray until it turns white. Currently, I polish 5 times in the grinding tank instead of the tray.

Iya soba

Soba

In Shikoku’s Udon culture, Tokushima prefecture has long been producing buckwheat and has preserved and nurtured the buckwheat culinary culture. Iya soba is small and has a high flavor, and the fruit is enriched by drying. This is a type of buckwheat native to this area, and in the local area, “Iya soba” often refers to handmade kake soba. You can eat it like soba dumplings and gaki soba as well as kake soba and zaru soba.

Since the crops were planted on slopes, the number of antennae has decreased due to defoliation and aging. Currently the cultivation center is an elderly woman. The current situation is that the production of Iya soba is not mechanized and it is difficult to scale up.

Awaodori

“Awao Chicken”, a local chicken that Tokushima prefecture is proud of, was born by nurturing a red bamboo chicken that has been raised in Tokushima prefecture for a long time and crosses a male with a delicious broiler. . It contains more delicious ingredients than chicken raised with conventional broilers, and is characterized by its crunchy texture. Meat has a long freshness and high ripeness, so even if frozen and thawed, dripping is less likely and has a reputation for not losing its taste.

It is named after the summer event “Awa Odori” in Shikoku and Tokushima, and the beautiful “Ou” stretches. From its use of the name Awa Odori, which can be said to be the spirit dance of the Tokushima people, it can be felt that it is a local chicken that Tokushima prefecture produces with pride.

Since its sales started in 1990, it has continued to grow while attracting attention from all over the country, and its production numbers are steadily increasing. It is not an exaggeration to say that this is the best local chicken in Japan in terms of both quality and popularity, as the number of chicken produced is currently the highest in Japan among the local chicken.

Among Shikoku, which is rich in individuality, Tokushima prefecture has a unique charm, such as the development of a typical soba culture like buckwheat Iya. Surrounded by three seas, the branding of prefectural products such as Sudachi and Naruto Wakame is under development. If you see Tokushima products, why not give it a try?

* The content of each item is based on the contents at the time of this survey (September 2014-2015). Please understand it as a guide.

※ Image is an image

references: