Mizu Yokan (水ようかん)
As the name suggests this red bean jelly yokan is a Japanese summer wagashi that has a higher water (mizu) content than the regular Yokan you may have tried. Serve chilled its sweet, light and perfect for summertime with a sencha tea.
To make this I used a smooth bean paste called Koshian こしあん.
Last year I decided to buy a Japanese stainless steel mold with a removable inner tray called Nagashikan (流し缶). Perfect for making Kanten Jelly or Yokan I bought it from my favourite place to buy Japanese kitchen utensils global-kitchen they are great for all your kitchen items and most are made in japan . Like this stainless steel mold made by the Shimotori Corporation which was founded in 1955 in Tsubame, Niigata, the center of cutlery and steel manufacturing.
Every time I have ordered from them the items arrive so quick direct from japan . You can check them out on Instagram and they have a link on there direct to their website. I have not been sponsored by this company.
I have also seen these yokan poured into bamboo cups served at tea houses in Kyoto. It’s so easy to make with just a few ingredients.
All you need is one cup of cold water added to a pan then add one teaspoon of agar agar powder whisk and bring the water to a boil simmer for a few minutes to dissolve the agar agar then turn off the heat. Spoon in 200g of smooth bean paste and keep stirring until the bean paste has dissolved add a pinch of salt mix in and your done ! Then pour into your Nagashikan if you don’t have one you could use a plastic container. However I decided last summer to invest in one as it makes making things like my coffee jelly so much easier. Leave it to cool then put in the fridge to set.
The Nagashikan will slice it for you into individual pieces.
I served mine with a dusting of soy bean powder ( kinako ) matcha is nice also.
As this wagashi is so sweet it best served with a green tea to balance out the flavours. Delicious for a Japanese summer tea time.
Why not take it one step further and cut your yokan into smaller pieces, It’s delicious served up with soy cream.
Or try it with soft Shiratama dango and kuromitsu (black sugar syrup) made from Okinawan sugar .
Just two tablespoons of powdered sugar combined with two teaspoons of water. Heat in the microwave for one minute or in a pan, then leave to cool. If you can’t get the okinawan sugar you can use molasses thinned with a little water.