Regional food and famous sweets of Tokushima

Budo Manju lines up five small pale-purple balls of milk-enriched white-kidney-bean paste on a short skewer, dusting each with wheat flour and potato...

Dekomawashi skewers small goshu potatoes, firm ishi-dofu, and konnyaku, brushes them with sweet miso, and turns them over charcoal in Iya, western...

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Awa uiro steams rice flour, azuki and sugar into Tokushima's dense, chewy reddish-brown cake. Azuki is blended through the batter rather than used...

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Handa somen is a hand-stretched noodle from the Handa district of Tsurugi, Tokushima. It is thicker than ordinary fine somen and combines a firm chew...

Kincho Manju is Hallelujah's Tokushima confection: a mildly bitter, cocoa-colored cake-like skin encloses light white bean paste.

Mame-tama is Tokushima okonomiyaki cooked with sweet-simmered kintoki beans, creating a sweet-savory contrast with dark sauce.

Saoshika steams rice flour, glutinous-rice flour and egg with tsukune yam's lifting power, scattering candied Dainagon beans like fawn spots and...

Sobagome zosui, also called sobagome-jiru, simmers hulled, dried buckwheat kernels with chicken, chikuwa, carrot, shiitake and konnyaku in broth. The...

Tarai udon places freshly boiled firm noodles and their hot water in a large wooden tub for diners to lift into individual dipping bowls.