Yōkan

Yōkan is a thick, jellied dessert made of red bean paste, sugar, and agar. It is usually sold in a block form, and eaten in slices. There are two main types: neri yōkan and mizu yōkan. Neri yōkan is a firmer jelly, while mizu yōkan is a softer jelly with more water content.

History

Yōkan became popular in Japan during the Edo period. The dessert was originally introduced to Japan from China. The original yōkan was a mixture of sheep's milk and jellyfish extract, but the recipe has evolved over time to the red bean paste version that is common today.

Preparation

To prepare yōkan, red bean paste, sugar, and agar are mixed together and boiled. Once the mixture has thickened, it is poured into a mold and allowed to cool and solidify. The dessert can be flavored with a variety of ingredients, such as chestnuts, matcha, and fruit.

Varieties

There are many varieties of yōkan, including mizu yōkan, which has a higher water content and a softer texture, and neri yōkan, which is firmer. Other varieties include matcha yōkan, which is flavored with green tea, and kuri yōkan, which contains chestnuts.

Cultural significance

Yōkan is a popular dessert in Japan, especially during the summer months. It is often served at tea ceremonies and is a common gift during the O-Bon and New Year's holidays.

See also

• Wagashi
• Anko
• Agar
• Japanese cuisine

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