池田と言えば外せないのが三縄あたぎや羊羹Speaking of Ikeda's specialty, you cannot help but mention Minawa Atagiya Yokan
日々真摯に伝統の味と向き合い、羊羹作りを続けているお店。羊羹は気候や小豆の性質によって味が変わってしまう繊細なお菓子。その日その日で微妙な調整が必要で、職人の「勘」と「技」が頼りです。特に練り具合は職人の腕の見せ所。産まれてからずっと先代の姿を見てきた三代目は、自然とその技を身につけました。こちらの羊羹は祖谷渓谷にある名水として名高い竜ヶ岳の湧水を使用しており、小豆の風味がぐんと引き立っています。切り羊羹独特の外がシャリっとして、中はもっちりとした食感が癖になり、一口サイズも相まって、いくらでも食べられます。その秘密は配合にも。砂糖の量を極力控え、あっさりとした味に仕上げているのが特徴です。普段はそのままで、夏場は冷凍庫で冷やして渋めのお茶と頂くのがおすすめ。羊羹は凍らないので、食感はそのままにキーンと冷えた味が楽しめます。
Day after day this shop has been producing yokan while maintaining the traditional taste with all sincerity. Yokan is a delicate sweet. Any change in climate or properties of the azuki beans can change the taste. Making yokan requires subtle adjustments each day and the confectioners rely upon their "intuition" and "skill." The manner in which a confectioner does the kneading displays his skill level. This skill comes naturally to the third-generation confectioner who has been observing his previous generation since he was born. This yokan is prepared using the spring waters of the famous Ryugatake located in the Iya Valley, which remarkably uplifts the taste of the azuki beans. Sliced yokan is typically crunchy on the outside and chewy on the inside and comes in bite-sized pieces so you can eat as many as you like. The secret also lies in the mixture. It is characterized by minimal use of sugar and a simple aftertaste. It is normally eaten as it is but is recommended to eat it chilled along with astringent tea in the summers. Freezing does not change the texture as the yokan does not freeze so the fresh and refreshing taste is enjoyable.
