December 8, 1999. "Kanten making" of Shimoakotani. From Inagawa town, Hyogo Prefecture. Shimoakotani, Inagawa town. Shimoakotani is famous for its Kanten zukuri (Japanese jelly production) from long ago. Before the jelly-making was a winter event as it was made solid outside when temperature drops since Meiji 18, but from Heisei 2 refrigerator is being used so that the jelly is made all year round. But, drying is an old method, and the dry them outside. There were many houses that make jelly but nowadays its only Itani who makes them. The jelly made will be the ingredient for the Nose's famous "Dechokan", and most of the jelly will be bought by the Kyoto's trader and will be used for sweets and cooking. Two young workers were working hard. When I asked them whether I can see them working, they said "It's O.k." in a gleaming smile, continuing their work.

	Dry them by the sunlight, like they used to do. Below is the way of making Kanten.
	Boil Tengusa in a big pot.		After well boiled, they place a weight on it and take out only the soup.
	They pour the soup in a wooden box to make it hard.		They use this (tsukidashi) for taking out. Dry them on a board.