Here is another popular type of Japanese Wagashi fit for Vegans and Vegetarians: Youkan!
Mizu Youkan
Yōkan (羊羹) is a thick jellied dessert made of red bean paste, agar (寒天/”kanten” in Japanese, and sugar. 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.
Although most yōkan found in Japan and abroad are typically made with red bean paste, yōkan made from white kidney bean paste (しろあん, 白餡, shiro an in Japanese) are also relatively common. This type of yōkan is milky and translucent with a much milder flavour than that made of red bean paste.
Tea Youkan
As such, they can be effectively flavoured and coloured by using green tea powder.
MizuyōkanYōkan may also contain chopped chestnuts, persimmons, whole sweetened azuki beans, figs, and sweet potato, among other additions. Sugar can be also be substituted with honey, dark brown sugar, or molasses to alter the taste of the yōkan produced. There is also shio yōkan, which uses small amounts of salt as a sweetener.
Other Pictures of Youkan:
I will introduce an easy recipe soon!
Just beautiful!! 🙂
Cheers, dear Christelle!
Robert-Gilles
Dear Robert,
Looking forward to your easy to make japanese jello recipe…looks yummilicious and mouth watering no doubt :)))
Regards,
Elin
Dear Elin!
Posted!
Cheers,
Robert-Gilles
Kind looks like jello. but less translucent.
Dear Jenn!
Thisi is agar agar, a vegetal jell, but more stable at normal temperature than oter jells!
Cheers,
Robert-Gilles
I completely need the recipe – does it use kombu – agar agar – tell me what is it?
Dear Friend!
Gretings!
I should be able to post a recipe this weekend (very busy the next two days!).
The recipe basically uses agar agar (kanten in Japanese)!
Cheers,
robert-Gilles