{"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":"2026-08-16T09:35:30","modified_gmt":"2026-08-16T07:35:30","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 &#038; pistachio filling"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<div class=\"wp-block-buttons is-horizontal is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-7b1574cb wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#recipe\" style=\"background-color:#ff3333;font-size:14px\">to the recipe \u2193<\/a><\/div>\n\n\n\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#video\" style=\"background-color:#ff3333;font-size:14px\">To the video \u2193<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-columns are-vertically-aligned-center is-not-stacked-on-mobile is-layout-flex 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style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/\" aria-label=\"Switch to Deutsch\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/de.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><li class=\"wp-block-navigation-item \" data-wpml=\"current-language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px;background-color:var(--ast-global-color-4)\"><div aria-current=\"page\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/en.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/div><\/li><li class=\"wp-block-navigation-item \" data-wpml=\"language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px\"><div><a class=\"wp-block-navigation-item__content\" style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/it\/\" aria-label=\"Switch to Italiano\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/it.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">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<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Rezeptbild.jpg\" alt=\"Yokan recipe image\" class=\"wp-image-49339\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<h2 class=\"wp-block-heading\" id=\"h-was-ist-yokan\">What is Yokan?<\/h2>\n\n<p class=\"wp-block-paragraph\">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<p class=\"wp-block-paragraph\">The name &#8216;Yokan&#8217; literally means &#8216;thick sheep&#8217;s bone soup&#8217; and refers to the original method of production using sheep&#8217;s bone broth. However, with the advent of Buddhism and the ban on meat in Japan, the recipe was adapted: agar-agar (Japanese &#8220;kanten&#8221;) replaced the animal gelatine, and anko, the sweet paste made from red adzuki beans, was introduced as a base.<\/p>\n\n<p class=\"wp-block-paragraph\">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<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Fertig.jpg\" alt=\"Ready-made Yokan\" class=\"wp-image-49338\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Fertig.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Fertig-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Fertig-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Fertig-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Fertig-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Fertig-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">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<h3 class=\"wp-block-heading\">What types of Yokan are there?<\/h3>\n\n<p class=\"wp-block-paragraph\">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<ol class=\"wp-block-list\">\n<li><strong>Neri Yokan<\/strong><br\/>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<li><strong>Mizu Yokan<\/strong><br\/>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<li><strong>Mushi Yokan<\/strong><br\/>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<p class=\"wp-block-paragraph\">In addition, there are numerous flavour variations that combine the traditional approach with modern influences:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Sakura-Yokan<\/strong>: Made with cherry blossom leaves and white bean paste, perfect for cherry blossom season.<\/li>\n\n\n\n<li><strong>Matcha-Yokan<\/strong>: Made with high-quality green tea powder for a tart, aromatic note.<\/li>\n\n\n\n<li><strong>Kuri-Yokan<\/strong>: With candied chestnut pieces, particularly popular in autumn.<\/li>\n\n\n\n<li><strong>Imo-Yokan<\/strong>: A sweet potato variety offering a velvety texture.<\/li>\n\n\n\n<li><strong>Chocolate Yokan<\/strong>: A modern interpretation with melted chocolate.<\/li>\n\n\n\n<li><strong>Shio-Yokan<\/strong>: With a hint of salt to balance out the sweetness.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Creative ingredients such as candied fruit, nuts or honey also find their place in modern interpretations. This variety makes Yokan an exciting sweet that lives up to both traditional expectations and modern tastes.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-yokan-selber-machen-so-geht-s\">How to make your own Yokan: Here\u2019s how<\/h2>\n\n<p class=\"wp-block-paragraph\">Homemade Yokan is not only a wonderful way to bring Japanese culture into your own kitchen, but also an impressive dessert for guests. Preparation does require some precision, but with the right ingredients and tools it&#8217;s easy to master.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>The most important ingredients for Japanese red bean jelly<\/strong>:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Koshi-an<\/strong>: Glatte rote Bohnenpaste bildet die Basis.<\/li>\n\n\n\n<li><strong>Agar-agar<\/strong>: The plant-based gelling agent provides the typical consistency.<\/li>\n\n\n\n<li><strong>Sugar<\/strong>: For the perfect balance of sweetness and texture.<\/li>\n\n\n\n<li><strong>Water<\/strong>: Binds all the ingredients together and determines the density of the jelly.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Preparing the Yokan starts with preparing the mould: line a small baking dish (approx. 20 x 10 cm) with cling film, so the jelly can be removed more easily later. For the agar-agar mixture, stir agar-agar and sugar into water, bring everything to the boil and let the mixture simmer for two minutes until the agar-agar has fully dissolved.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1214\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-selber-machen.jpg\" alt=\"Make your own Yokan\" class=\"wp-image-49359\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-selber-machen.jpg 1214w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-selber-machen-300x198.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-selber-machen-1024x675.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-selber-machen-768x506.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-selber-machen-1200x791.jpg 1200w\" sizes=\"(max-width: 1214px) 100vw, 1214px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">Stir the hot agar mixture into the Koshi-an until a smooth, homogeneous mass forms. Pour a third of the mixture into the prepared mould and let it set at room temperature for about 10 minutes. Then distribute the candied apricots and pistachios over the layer and carefully cover them with the remaining mixture. Smooth the surface and tap the mould gently to remove any air bubbles.<\/p>\n\n<p class=\"wp-block-paragraph\">Let the Japanese red bean jelly cool first at room temperature, then place it in the fridge for at least two hours. To serve, turn it out onto a chopping board, cut it into 1\u20132 cm thick slices and enjoy it traditionally with a cup of green tea.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-436a50f5\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-daf950e9\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png\" alt=\"\" class=\"wp-image-36793\" style=\"width:100px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png 2000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1024x1024.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1536x1536.png 1536w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1200x1200.png 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-100x100.png 100w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/section>\n\n\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-bcc01552\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h3 class=\"wp-block-heading has-text-align-left\" id=\"h-tipps-fur-die-zubereitung\" style=\"margin-top:0px;margin-bottom:0px\">Tips for preparation<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Finding the right consistency<\/strong>: The amount of agar-agar is crucial for the perfect texture. Use a little less if you want a softer, creamier result, and a little more if you want the jelly to be firmer. Experiment with small amounts to find your ideal consistency.<\/li>\n\n\n\n<li><strong>Layering without mixing<\/strong>: If you&#8217;re preparing Yokan in several layers, let each layer set slightly before pouring the next one on top. Make sure both layers are a similar temperature so they don&#8217;t mix together.<\/li>\n\n\n\n<li><strong>Perfect presentation<\/strong>: Cut the finished Yokan into even slices with a dampened, sharp knife. This keeps the surface smooth and makes the pieces look especially appetising. Optionally garnish with chopped pistachios or a pinch of Kinako (roasted soybean flour) for that special touch.<\/li>\n<\/ol>\n<\/div><\/section>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading\" id=\"h-wie-wird-yokan-richtig-serviert\">How is Yokan served correctly?<\/h3>\n\n<p class=\"wp-block-paragraph\">The way Yokan is served is just as important as how it is prepared. Traditionally, it is cut into rectangular pieces and served in an elegant presentation alongside tea.<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Serving size<\/strong>: Small, rectangular slices or cubes to create the perfect balance with the bitter tea.<\/li>\n\n\n\n<li><strong>Accompaniment<\/strong>: Green tea or Matcha bring out the sweetness of the Yokan.<\/li>\n\n\n\n<li><strong>Presentation<\/strong>: Served on a small porcelain plate with a bamboo skewer to emphasise the elegance of Japanese culture.<\/li>\n\n\n\n<li><strong>Temperature<\/strong>: Whilst Neri Yokan is served at room temperature, Mizu Yokan is often enjoyed chilled \u2013 particularly on hot summer days.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Yokan is also frequently packaged as a fine gift, particularly in Japan, where presentation plays a major role. Due to its high sugar content, this sweet has a long shelf life and is ideal as a gift for special occasions.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-1024x683.jpg\" alt=\"Yokan cover image\" class=\"wp-image-49340\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">Japanese red bean jelly is more than just a dessert \u2013 it is a piece of Japanese history that combines elegance and simplicity in a single dish. Whether you prefer it in the classic style with anko or in a modern twist with chocolate, fruit or nuts \u2013 the variety and versatility of this wagashi are impressive. Try it for yourself and discover the harmony between flavour, texture and tradition!<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Do you have any questions about the Yokan recipe, or would you like to share your results with the community? Feel free to leave a comment below this post and let me know how your Yokan recipe turned out. Have fun trying it out and enjoy!<\/strong><\/p>\n\n<a name=\"recipe\"><\/a>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-bottom uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-9e7d2aac uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-df3ed33d is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Rezeptbild.jpg\" alt=\"Yokan recipe image\" class=\"wp-image-49339\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-2c1672f5 is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"h-yokan\">Yokan<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>serves 8 | 20 minutes | 172 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"http:\/\/1mal1japan.de\/Rezeptdruck\/Rezept_Yokan_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udda8\ufe0f Print PDF<\/a>\r\n  <a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https:\/\/1mal1japan.de\/rezepte\/yokan\/&#038;media=https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild.jpg&#038;description=Yokan+make+it+yourself:+Japanese+jelly+with+red+bean+paste,+apricots+&#038;+pistachio+filling&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Save pin<\/a>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Yokan is one of Japan\u2019s oldest desserts and combines tradition with pure elegance. This jelly made from red bean paste, sugar and agar-agar is versatile, easy to prepare and a highlight when served with green tea. With our simple recipe, you\u2019re guaranteed to succeed in making Yokan with candied apricots and pistachios.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zutaten-8-portionen\">Ingredients (8 servings)<\/h3>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>300 g <\/strong>Koshi-an<em> (very fine red bean paste, <a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/anko-make-your-own-sweet-red-bean-paste-basic-recipe-for-adzuki-bean-paste-from-japan\/\" data-type=\"recipe\" data-id=\"7658\">to the recipe<\/a><\/em>)<br\/><strong>3 g<\/strong> agar-agar (depending on desired firmness)<br\/><strong>10 g <\/strong>sugar<br\/><strong>225 ml <\/strong>water<br\/><strong>50 g <\/strong>dried apricots<br\/><strong>20 g <\/strong>pistachios<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Useful tools:<\/strong><br\/>Santoku knife <a href=\"https:\/\/1mal1japan.de\/produkt\/messer-santoku\/\"><u>(im Shop ansehen)<\/u><\/a><br\/>Yukihiara pot <!-- Shortcode [onlineshop-produkt-yukihiara-topf] does not exist --><\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zubereitung-20-minuten-2-stunden-kuhlzeit\">Preparation (20 minutes + 2 hours chilling time)<\/h3>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-bf46eb7f uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-fa2c4c14 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Zutaten-und-Form.jpg\" alt=\"Yokan ingredients and mould\" class=\"wp-image-49351\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Zutaten-und-Form.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Zutaten-und-Form-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Zutaten-und-Form-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Zutaten-und-Form-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Zutaten-und-Form-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Zutaten-und-Form-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-98936963 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 1<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Gather the ingredients <\/strong>for the homemade Yokan. Very important: Prepare 300 g of fine Anko <em>(<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/anko-make-your-own-sweet-red-bean-paste-basic-recipe-for-adzuki-bean-paste-from-japan\/\" data-type=\"rezept\" data-id=\"7658\">recipe for sweet bean paste<\/a>)<\/em>, either homemade or shop-bought. Also, line a small baking dish (approx. 20 x 10 cm) with cling film so that the Yokan is easier to remove later.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-d868cb38 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ec694e81 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-2-Fuellung-vorbereiten.jpg\" alt=\"Yokan Step 2 Prepare the filling\" class=\"wp-image-49352\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-2-Fuellung-vorbereiten.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-2-Fuellung-vorbereiten-149x300.jpg 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-2-Fuellung-vorbereiten-510x1024.jpg 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-2-Fuellung-vorbereiten-768x1543.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-2-Fuellung-vorbereiten-765x1536.jpg 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b8f9e46f is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 2<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">First, let&#8217;s prepare the filling: to do so, cut the <strong>apricots <\/strong>into smaller pieces and coarsely chop the <strong>pistachios <\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-c00b1451 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-337fec59 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-3-Agar-Agar-vorbereiten-scaled.jpg\" alt=\"Yokan Step 3: Prepare the agar-agar\" class=\"wp-image-49353\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-3-Agar-Agar-vorbereiten-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-3-Agar-Agar-vorbereiten-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-3-Agar-Agar-vorbereiten-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-dbfc1461 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 3<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Agar-agar powder<\/strong> and <strong>sugar <\/strong>into a small saucepan. <strong>Add water <\/strong>. Stir well and bring to the boil. Once boiling, reduce the heat and simmer for about 2 minutes, stirring constantly, until the agar-agar has completely dissolved.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-0ab5de7a uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-78af6ed4 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-4-Anko-Bohnenpaste-einruehren.jpg\" alt=\"Yokan Step 4 Stir in the anko bean paste\" class=\"wp-image-49354\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-4-Anko-Bohnenpaste-einruehren.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-4-Anko-Bohnenpaste-einruehren-149x300.jpg 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-4-Anko-Bohnenpaste-einruehren-510x1024.jpg 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-4-Anko-Bohnenpaste-einruehren-768x1543.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-4-Anko-Bohnenpaste-einruehren-765x1536.jpg 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-85a44f88 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 4<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Stir the <strong>bean paste <\/strong>into the hot agar-agar mixture. Mix carefully with a silicone spatula until a smooth, homogeneous mixture is formed. <em>Optional: Add a pinch of salt to balance the sweetness.<\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-9d0d3a6e uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-a2219e63 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-5-in-Form-giessen-scaled.jpg\" alt=\"Yokan Step 5: Pour into the mould\" class=\"wp-image-49355\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-5-in-Form-giessen-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-5-in-Form-giessen-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-5-in-Form-giessen-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-e4821980 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 5<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Pour a third of the red bean mixture into the prepared tin, so that the base is covered to a depth of about 1 cm. Leave to set slightly for 2 minutes at room temperature. <br\/>Spread the candied apricot pieces and pistachios evenly over the set layer.<br\/>Carefully pour the remaining red bean mixture over the apricots and pistachios so that they are completely covered. Tap the mould gently to remove any air bubbles.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-3eac55c3 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-0b521d8e is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-6-Gelieren-lassen.jpg\" alt=\"Yokan Step 6: Allow to set\" class=\"wp-image-49349\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-6-Gelieren-lassen.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-6-Gelieren-lassen-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-6-Gelieren-lassen-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-6-Gelieren-lassen-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-6-Gelieren-lassen-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-6-Gelieren-lassen-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-a73c8e34 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 6<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Leave the mould to cool at room temperature for 15 minutes, then cover with cling film or a lid. Leave to set in the fridge for at least 2 hours.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-0c530aa7 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-03c5b27b is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-7-Schneiden-und-Servieren.jpg\" alt=\"Yokan Step 7: Cutting and serving\" class=\"wp-image-49350\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-7-Schneiden-und-Servieren.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-7-Schneiden-und-Servieren-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-7-Schneiden-und-Servieren-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-7-Schneiden-und-Servieren-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-7-Schneiden-und-Servieren-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-7-Schneiden-und-Servieren-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-71c12484 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Step 7<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Remove the Yokan from the mould and place it on a chopping board. Cut into 1\u20132 cm thick slices and serve. For an elegant presentation, you can sprinkle the pieces with chopped pistachios.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<a name=\"video\"><\/a>\r\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\r\n<iframe title=\"Yokan selber machen | japanisches Dessert mit Bohnenpaste &amp; Pistazien | Rezept schnell &amp; vegan\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/c9YmQ6judGI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\r\n<\/div><\/figure><br>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>Fancy some more delicious inspiration from Japan? You can find our best recipes here:<\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-27b66334     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-2 uagb-post__equal-height\" data-total=\"4\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/warabi-mochi-make-your-own-delicate-summer-dessert-with-kinako-kuromitsu-syrup\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Warabi Mochi: Make your own delicate summer dessert with Kinako &#038; Kuromitsu syrup<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-03-24T11:37:18+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t24. March 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>When the weather warms up, the appetite for light, refreshing sweets grows in Japan \u2013&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/warabi-mochi-make-your-own-delicate-summer-dessert-with-kinako-kuromitsu-syrup\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-taiyaki-japanese-fish-shaped-waffles-with-sweet-anko-filling-easy-so-delicious\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Taiyaki Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Taiyaki-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-taiyaki-japanese-fish-shaped-waffles-with-sweet-anko-filling-easy-so-delicious\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Make your own taiyaki: Japanese fish-shaped waffles with sweet anko filling \u2013 easy &amp; so delicious!<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-02-03T05:16:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t3. February 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Taiyaki is a classic of Japanese street food and delights with its charming fish shape&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-taiyaki-japanese-fish-shaped-waffles-with-sweet-anko-filling-easy-so-delicious\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-hanami-dango-spring-inspired-three-coloured-glutinous-rice-balls-for-cherry-blossom-season\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/02\/Hanami-Dango-Titelbild-2-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Hanami Dango Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/02\/Hanami-Dango-Titelbild-2-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/02\/Hanami-Dango-Titelbild-2-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/02\/Hanami-Dango-Titelbild-2-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/02\/Hanami-Dango-Titelbild-2.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-hanami-dango-spring-inspired-three-coloured-glutinous-rice-balls-for-cherry-blossom-season\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Make your own Hanami Dango: Spring-inspired three-coloured glutinous rice balls for cherry blossom season!<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2024-03-05T13:43:42+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t5. March 2024\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Feel the joy and beauty of Japanese spring with every bite of traditional Hanami Dango!&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-hanami-dango-spring-inspired-three-coloured-glutinous-rice-balls-for-cherry-blossom-season\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/a-sweet-treat-make-your-own-matcha-dorayaki-with-anko-and-matcha-buttercream\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Matcha Dorayaki Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/12\/Matcha-Dorayaki-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/a-sweet-treat-make-your-own-matcha-dorayaki-with-anko-and-matcha-buttercream\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">A sweet treat: make your own matcha dorayaki with anko and matcha buttercream!<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2023-12-11T12:34:02+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t11. December 2023\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Are you ready to treat your taste buds to a touch of Japan? Discover the&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/a-sweet-treat-make-your-own-matcha-dorayaki-with-anko-and-matcha-buttercream\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/sweet-duo-how-to-make-classic-dorayaki-with-anko-filling\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Dorayaki mit Anko\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-150x100.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800-600x400.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Dorayaki-mit-Anko-Titelbild_1200x800.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/sweet-duo-how-to-make-classic-dorayaki-with-anko-filling\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Sweet duo: How to make classic dorayaki with anko filling<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2023-11-09T13:03:36+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t9. November 2023\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Discover the sweet temptation from Japan: Dorayaki! These delicious little pancakes, which became famous in&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/sweet-duo-how-to-make-classic-dorayaki-with-anko-filling\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/a-tempting-treat-sakura-mochi-filled-with-adzuki-beans-and-wrapped-in-delicate-cherry-blossom-leaves\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2022\/04\/Sakura-Mochi-nach-Kanto-Art-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Gerollte Sakura Mochi nach Kanto-Art Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2022\/04\/Sakura-Mochi-nach-Kanto-Art-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2022\/04\/Sakura-Mochi-nach-Kanto-Art-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2022\/04\/Sakura-Mochi-nach-Kanto-Art-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2022\/04\/Sakura-Mochi-nach-Kanto-Art-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/en\/rezepte\/a-tempting-treat-sakura-mochi-filled-with-adzuki-beans-and-wrapped-in-delicate-cherry-blossom-leaves\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">A tempting treat: Sakura Mochi filled with adzuki beans and wrapped in delicate cherry blossom leaves<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2022-04-20T13:33:27+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t20. April 2022\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>You\u2019ll fall in love with this recipe for these delicate Japanese sweets, known throughout Tokyo&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/a-tempting-treat-sakura-mochi-filled-with-adzuki-beans-and-wrapped-in-delicate-cherry-blossom-leaves\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Go to the recipe<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#ffdddd\"><strong><em>Have you tried the recipe yet? Let me know in the comments \u2013 I can\u2019t wait to hear from you.<\/em><\/strong><\/p>\n\n<script type=\"application\/ld+json\">\r\n{\r\n  \"@context\": \"http:\/\/schema.org\",\r\n  \"@type\": \"Recipe\",\r\n  \"name\": \"Make your own Yokan: recipe for Japanese red bean jelly\",\r\n  \"image\": [\r\n    \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Titelbild.jpg\",\r\n    \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Rezeptbild.jpg\",\r\n    \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Fertig.jpg\"\r\n  ],\r\n  \"author\": {\r\n    \"@type\": \"Person\",\r\n    \"name\": \"Elisa\"\r\n  },\r\n  \"datePublished\": \"2025-02-10\",\r\n  \"description\": \"Yokan is one of Japan\u2019s oldest desserts and combines tradition with pure elegance. This jelly made from red bean paste, sugar and agar-agar is versatile, easy to prepare and a perfect accompaniment to green tea. With our simple recipe, you\u2019re guaranteed to succeed in making Yokan with candied apricots and pistachios.\",\r\n  \"prepTime\": \"PT20M\",\r\n  \"cookTime\": \"PT120M\",\r\n  \"totalTime\": \"PT140M\",\r\n  \"keywords\": \"Yokan, Yokan recipe, make your own Yokan, Yokan ingredients, Japanese red bean jelly, how to make Yokan, Yokan dough, Yokan filling, cooking Yokan\",\r\n  \"recipeYield\": [\r\n    \"8\"\r\n  ],\r\n  \"recipeCategory\": \"Dessert\",\r\n  \"recipeCuisine\": \"Japanese\",\r\n  \"nutrition\": {\r\n    \"@type\": \"NutritionInformation\",\r\n    \"calories\": \"172 kcal\",\r\n    \"servingSize\": \"1 serving\"\r\n  },\r\n  \"recipeIngredient\": [\r\n    \"300 g Koshi-an (very fine red bean paste)\",\r\n    \"3 g agar-agar\",\r\n    \"10 g sugar\",\r\n    \"225 ml water\",\r\n    \"50 g dried apricots\",\r\n    \"20 g pistachios\"\r\n  ],\r\n  \"recipeInstructions\": [\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Prepare the ingredients\",\r\n      \"text\": \"Prepare the ingredients for the homemade Yokan. Important: Prepare 300 g of fine Anko (recipe for sweet bean paste), either homemade or shop-bought. Also, line a small baking dish (approx. 20 x 10 cm) with cling film so that the Yokan is easier to remove later.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Zutaten-und-Form.webp\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Prepare the filling\",\r\n      \"text\": \"First, let\u2019s prepare the filling: chop the apricots into smaller pieces and roughly chop the pistachios.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-2-Fuellung-vorbereiten.webp\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Prepare the agar-agar\",\r\n      \"text\": \"Place the agar-agar powder and sugar in a small saucepan. Add the water, stir well and bring to the boil. Once boiling, reduce the heat and simmer for about 2 minutes, stirring constantly, until the agar-agar has completely dissolved.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-3-Agar-Agar-vorbereiten-768x3092.webp\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Stir in the Anko bean paste\",\r\n      \"text\": \"Stir the bean paste into the hot agar-agar mixture. Mix carefully with a silicone spatula until a smooth, homogeneous mixture is formed. Optional: Add a pinch of salt to balance the sweetness.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-4-Anko-Bohnenpaste-einruehren.jpg\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Pour into the mould\",\r\n      \"text\": \"Pour a third of the red bean mixture into the prepared mould so that the base is covered to a depth of about 1 cm. Leave to set slightly for 2 minutes at room temperature. Spread the candied apricot pieces and pistachios evenly over the set layer. Carefully pour the remaining red bean mixture over the apricots and pistachios so that they are completely covered. Tap the mould lightly to remove any air bubbles.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-5-in-Form-giessen-768x3092.webp\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Leave to set\",\r\n      \"text\": \"Leave the mould to cool at room temperature for 15 minutes, then cover with cling film or a lid. Leave to set in the fridge for at least 2 hours.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-6-Gelieren-lassen.webp\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Cut and serve\",\r\n      \"text\": \"Remove the Yokan from the mould and place it on a chopping board. Cut into 1\u20132 cm thick slices and serve. For an elegant presentation, you can sprinkle the pieces with chopped pistachios.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/02\/Yokan-Schrit-7-Schneiden-und-Servieren.webp\"\r\n    }\r\n  ],\r\n  \"video\": {\r\n    \"@type\": \"VideoObject\",\r\n    \"name\": \"Make your own Yokan | Japanese dessert with bean paste & pistachios | Quick & vegan recipe\",\r\n    \"description\": \"Do you like sweet things, but not too sweet? Then you\u2019ll love Yokan \u2013 a classic Japanese jelly dessert that tastes wonderfully light yet makes a real impression. In this video, I\u2019ll show you how you can easily make Yokan yourself at home \u2013 with a little twist of our own: enhanced with fruity apricot and toasted pistachios. 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pistachio filling \u2714 tips &amp; instructions \u25b7 Cook now!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-yokan-japanese-jelly-with-red-bean-paste-apricot-pistachio-filling\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Make your own Yokan: Japanese jelly with red bean paste, apricot &amp; pistachio filling\" \/>\n<meta property=\"og:description\" content=\"Yokan is a classic Japanese jelly made from red bean paste and agar-agar, which captivates with its gentle sweetness and refined texture. 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