📝 About This Recipe
A cornerstone of Japanese tea ceremony culture, Yokan is a sophisticated, firm-textured jelly made from nutrient-rich adzuki beans and kanten (agar-agar). This 'Neri' (kneaded) style offers a deep, earthy sweetness and a satisfyingly dense, silky mouthfeel that dissolves slowly on the tongue. Perfectly balanced and naturally vegan, it represents the pinnacle of minimalist wagashi craftsmanship, where simple ingredients are transformed into an edible work of art.
🥗 Ingredients
The Gelatin Base
- 4 grams Kanten (Agar-Agar) powder (one standard stick or 2 tsp of high-quality powder)
- 300 ml Water (filtered water is preferred for clarity)
The Heart of the Sweet
- 500 grams Koshi-an (Smooth Red Bean Paste) (store-bought or homemade, must be the fine, skinless variety)
- 150 grams Granulated Sugar (adjust slightly based on the sweetness of your bean paste)
- 1 tablespoon Mizuame (Japanese Liquid Starch Syrup) (can substitute with light corn syrup; provides a glossy finish)
- 1 pinch Sea Salt (to enhance the depth of the red bean flavor)
Optional Traditional Add-ins
- 6-8 pieces Chestnuts in Syrup (Kuri-no-Kanro-ni) (drained and patted dry)
- 1 teaspoon Matcha Powder (optional, for a layered or flavored variation)
👨🍳 Instructions
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1
Prepare your mold (Nagashikan) or a rectangular glass container (approx. 5x7 inches) by lightly dampening the inside with water; this helps the Yokan release easily later.
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2
In a medium heavy-bottomed saucepan, combine the water and kanten powder. Whisk together while cold to ensure no lumps remain.
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3
Bring the kanten mixture to a boil over medium heat. Once boiling, lower the heat slightly and simmer for 2-3 minutes, stirring constantly until the kanten is completely dissolved and the liquid is clear.
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4
Add the granulated sugar to the kanten liquid. Stir well and continue to simmer for another minute until the sugar is fully incorporated and the liquid looks slightly syrupy.
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5
Turn the heat to low and add the Koshi-an (smooth bean paste) in three separate batches. Use a wooden spatula to break up the paste and whisk it into the liquid until the mixture is uniform and smooth.
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6
Add the pinch of salt and the Mizuame (syrup). The syrup is the secret to that professional, mirror-like shine.
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7
Increase the heat to medium-low. This is the 'kneading' phase. Stir the mixture continuously for 10-15 minutes. You are looking for the mixture to thicken and reduce slightly.
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8
Test the thickness: lift your spatula; the mixture should fall off in a thick, heavy ribbon that holds its shape for a few seconds on the surface before disappearing.
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9
If using chestnuts, place them evenly spaced at the bottom of your prepared mold.
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10
Carefully pour the hot bean mixture into the mold. If bubbles appear on the surface, gently pop them with a toothpick or lightly tap the mold on the counter.
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11
Allow the Yokan to cool at room temperature for about 30 minutes until it begins to set.
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12
Once cooled to room temperature, cover with plastic wrap and refrigerate for at least 2-3 hours, or ideally overnight, to achieve the perfect firm texture.
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13
To unmold, run a thin knife around the edges if necessary, or simply invert the mold onto a cutting board. Slice into elegant 1-inch thick rectangular blocks using a sharp, slightly wet knife.
💡 Chef's Tips
Always use Koshi-an (smooth paste) rather than Tsubu-an (chunky) for a traditional Neri-yokan texture. Don't rush the simmering process; the constant stirring prevents scorching and ensures the kanten bonds perfectly with the sugar. If the Yokan is too soft, you likely didn't simmer the kanten long enough or didn't reduce the bean paste sufficiently. Wiping your knife with a damp cloth between every single slice ensures a clean, professional edge on each piece. Store leftovers in an airtight container in the fridge for up to a week; the flavor actually deepens after the first day.
🍽️ Serving Suggestions
Serve a single slice on a small ceramic plate with a traditional bamboo pick (kuromoji). Pair with a bowl of hot, frothy Matcha green tea to balance the sweetness of the bean paste. Accompany with a side of roasted Hojicha tea for a smoky, nutty flavor contrast. For a modern twist, serve alongside a few slices of fresh strawberry or a dollop of whipped cream. Enjoy as a light, refreshing palate cleanser after a multi-course Japanese meal.