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Yōkan

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description Yōkan Overview

Yōkan is a firm Japanese confection made from red bean paste, agar, and sugar, first brought to Japan from China as a meat-based dish before Buddhist monks adapted it into an all-bean sweet during the medieval period.

help Yōkan FAQ

What is traditional yōkan made from?

Modern yōkan is usually made from sweetened red bean paste, agar and sugar. The mixture sets into a firm block that can be sliced cleanly and served in small portions with tea.

What is the difference between neri yōkan and mizu yōkan?

Neri yōkan is dense, firm and relatively shelf stable because it contains less water and more sugar. Mizu yōkan contains more water, has a softer texture and is especially associated with summer.

Why did yōkan change from a meat dish into a bean sweet?

Its Chinese predecessor was associated with a thick preparation involving meat. In Japan, Buddhist dietary practice encouraged meatless adaptations, and beans eventually became central to the confection known today.

Does yōkan need gelatin to set?

No. It is traditionally set with agar, called kanten in Japanese, which comes from seaweed rather than animal collagen. This gives yōkan its firm texture and often makes the basic recipe suitable for vegan diets.

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