Sweets of Shimane
Shimane-produced White Wine Panna Cotta
Panna cotta is topped with jelly made from Shimane-produced white wine (using early-picked Delaware) and autumnal garnishing. The white wine brings a refreshing flavor and a pleasant acidity to the dessert.
Kiyomizu Yokan Jelly
Yokan jelly was introduced by Jikaku Daishi Ennin, the third head priest of the Tendai Buddhist School, when he stopped over at Kiyomizu-cho, Yasugi City, on his way home from China. Kiyomizu Yokan jelly dates back to the end of the Kamakura Period (1185–1333), when Zuikozan Kiyomizu-dera Temple shared its recipe for the sweet treat with confectioners.