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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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