Yōkan

Yōkan is a traditional Japanese dessert that is thick, jellied, and utterly delightful. Made from red bean paste, agar, and sugar, it is usually sold in block form and enjoyed in slices. There are two main types: neri yōkan and mizu yōkan. Mizu yōkan has a higher water content, making it perfect for chilling and savoring during the hot summer months.

Beyond the classic red bean paste, yōkan can also be made with white kidney bean paste, known as shiro an. This version has a milky, translucent appearance and a milder taste. It can be flavored and colored with green tea powder for a unique twist. Yōkan can also feature ingredients such as chopped chestnuts, persimmons, sweetened azuki beans, figs, and sweet potatoes, the latter known as imo yōkan. The sweetness can be adjusted using honey, dark brown sugar, or molasses. For a different flavor profile, a salted version called shio yōkan incorporates a hint of salt.

The history of yōkan is quite fascinating. It originally came from China as a gelatin snack made from sheep-derived gelatin. Zen Buddhists brought it to Japan during the Kamakura and Muromachi periods, where it was adapted to use wheat flour and azuki beans instead of animal gelatin. In the 17th century, Japan discovered agar, which became a key ingredient in modern yōkan. Over the years, especially during the Edo period when sugar became more readily available, yōkan evolved into a beloved Japanese sweet. Known for its long shelf life, it is often given as a thoughtful gift.