- Yōkan
nihongo|Yōkan|羊羹| is a thick jellied dessert made of
red bean paste ,agar , andsugar . It is usually sold in a block form, and eaten in slices. There are two main types: "neri yōkan" and "mizu yōkan". "Mizu" means "water", and indicates that it is made with more water than usual. "Mizu yōkan" is often chilled and eaten in summer.Types
Although most yōkan found in
Japan and abroad are typically made withred bean paste , yōkan made from nihongo|white kidney bean paste|しろあん, 白餡|shiro an are also relatively common. This type of yōkan is milky and translucent with a much milder flavour than that made of red bean paste. As such, they can be effectively flavoured and coloured by using green tea powder.Yōkan may also contain chopped
chestnut s,persimmon s, whole sweetenedazuki bean s,fig s, andsweet potato , among other additions. Sugar can be also be substituted withhoney , darkbrown sugar , ormolasses to alter the taste of the yōkan produced. There is also "shio yōkan", which uses small amounts ofsalt as a sweetener.History
Originally a Chinese dish made from
gelatin from boiled sheep. It was introduced to Japan byZen Buddhists in the Kamakura and Muromachi periods. As Buddhism forbids the eating of animal products, agar was used instead. This modified form became the basis of modern yōkan.One of the most popular
Japan ese sweets, it evolved further during theEdo period as sugar became more available. It can be stored for long periods of time without refrigeration unless opened, and is a staple gift item.Notable manufacturers
*
Surugaya
*Toraya
*Tsuruya Hachiman Trivia
Yōkan is commonly sold with silver plastic wrapping in various sizes. Due to its relative heaviness and unfamiliarity with this dessert, it has been mistaken as C-4 or similar
plastic explosives during baggage checks.Fact|date=July 2008ee also
* Jelly
* Uirō
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