{"id":67509,"date":"2025-02-10T05:16:00","date_gmt":"2025-02-10T04:16:00","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/make-your-own-yokan-japanese-jelly-with-red-bean-paste-apricot-pistachio-filling\/"},"modified":"2026-06-12T14:49:23","modified_gmt":"2026-06-12T12:49:23","slug":"make-your-own-yokan-japanese-jelly-with-red-bean-paste-apricot-pistachio-filling","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-yokan-japanese-jelly-with-red-bean-paste-apricot-pistachio-filling\/","title":{"rendered":"Make your own Yokan: Japanese jelly with red bean paste, apricot & pistachio filling"},"content":{"rendered":"\n
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to the recipe \u2193<\/a><\/div>\n\n\n\n
To the video \u2193<\/a><\/div>\n<\/div>\n\n
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Yokan is a classic Japanese jelly made from red bean paste and agar-agar, which captivates with its gentle sweetness and refined texture. Our recipe shows you passage by passage how you can easily make Yokan at home. The combination of candied apricots and pistachios in particular gives the jelly a modern, fruity-nutty flavour. Whether served with green tea or as a sophisticated dessert \u2013 Yokan is always a treat!<\/p>\n\n\n\n

\"Yokan<\/figure>\n\n

What is Yokan?<\/h2>\n\n

Yokan is one of the classic wagashi, the traditional Japanese sweets often served with green tea. Originally from China, Yokan has a long history and plays a significant role in Japanese culture.<\/p>\n\n

The name ‘Yokan’ literally means ‘thick sheep’s bone soup’ and refers to the original method of production using sheep’s bone broth. \n\nHowever, with the advent of Buddhism and the ban on meat in Japan, the recipe was adapted: agar-agar (Japanese “kanten”) replaced the animal gelatine, and anko, the sweet paste made from red adzuki beans, was introduced as a base.<\/p>\n\n

Yokan is a jelly made by combining just a few ingredients, such as koshi-an (smooth bean paste), sugar and agar-agar. This minimalist list of ingredients demands the highest quality of each component to achieve the distinctive flavour and creamy, firm consistency.<\/p>\n\n

\"Ready-made<\/figure>\n\n

The dessert is poured into rectangular blocks, sliced and traditionally served with green tea or Matcha. Yokan became a popular delicacy particularly during the Edo period, as sugar became increasingly available. Today, it is not just a sweet, but a piece of cultural heritage, prized for its diversity and versatility.<\/p>\n\n

What types of Yokan are there?<\/h3>\n\n

Yokan is available in various forms, differing both in their preparation and flavour. There are three main types that form the basis for numerous flavour variations:<\/p>\n\n

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  1. Neri Yokan<\/strong>This standard variety has a firm consistency and is made from koshi-an, sugar and agar-agar. The high agar-agar content ensures a dense, compact texture that is easy to cut.<\/li>\n\n\n\n
  2. Mizu Yokan<\/strong>The summer version of Yokan contains more water than Neri Yokan, giving it a lighter, creamier consistency. This variety is often served chilled and is notable for its refreshing taste.<\/li>\n\n\n\n
  3. Mushi Yokan<\/strong>This steamed version is made with wheat flour or kudzu starch instead of agar-agar and has a slightly firmer yet still soft texture.<\/li>\n<\/ol>\n\n

    In addition, there are numerous flavour variations that combine the traditional approach with modern influences:<\/p>\n\n