yokan

Yokan is a traditional Japanese confectionery that is typically sold as a rectangular, sliced block. It is made by combining azuki bean paste (anko) or white bean paste with agar (kanten) and sugar, then heating and letting the mixture set into a firm jelly. The result is a glossy, smooth block that can be sliced into small pieces for serving, often with tea.

There are several common forms of yokan. Neriyokan (the standard form) is a dense, smooth variety based on azuki bean paste. Mizu yokan is a softer, more jelly-like version with higher water content, usually served chilled in summer. Kiri yokan, or hon yokan, is a drier, cuttable block intended for longer storage and easy gift-giving.

Flavor and ingredient variations include adding matcha (green tea), chestnut, yuzu, or kuromitsu (black sugar syrup). Some varieties incorporate whole or partially visible beans for texture and appearance. Yokan is widely produced in Japan and is commonly sold in wagashi shops and department stores, often packaged as gifts or souvenirs.

Cultural context and serving suggestions: yokan is frequently enjoyed with tea and is a staple in traditional Japanese sweets culture. While it is enjoyed year-round, mizu yokan is particularly popular in hot months. The name yokan is written with the kanji 羊羹, and the confection remains a recognizable, long-standing element of Japanese confectionery.