Yokan: The Traditional Japanese Confection with a History of Change

Japan has many traditional sweets, called wagashi, and one such sweet is yokan. Yokan is a jelly confection usually made with adzuki beans and sold in small rectangular blocks. Though it has been around for centuries, lots of interesting new varieties of yokan are being developed lately, including yokan with unusual ingredients and yokan local to different regions of Japan. Additionally, in recent years yokan has been attracting new attention for its potential as an emergency food as well as other uses. Let’s look at the past, present, and future of this tasty Japanese treat.

A Confection with a Thousand-Year History

Far from the sweet confection we see today, yokan originated from a sheep meat soup. When this soup was cooled, it solidified into a jelly called nikogori. During the Kamakura and Muromachi periods (around 1180 to 1570 AD), Zen monks began to substitute the meat with adzuki beans and kudzu starch because eating meat is prohibited in Zen Buddhism. Thus, yokan was born.

Yokan continued to evolve from there, with agar becoming a key ingredient. Nowadays, while there are many varieties, basic yokan is made by pouring adzuki bean paste into a mold and solidifying it with agar. The result is a deep red block-shaped confection characterized by its light sweetness and smooth, sticky texture.

Another popular variety of yokan, called mizu-yokan (literally “water yokan”), involves solidifying the paste with a higher water content. This results in a yokan that feels silky on the tongue and is usually enjoyed chilled during the summer.

New Yokan Appear, Gaining Attention

While almost all Japanese people know the aforementioned classic forms of yokan, recently new varieties have been appearing one after another, pushing the boundaries of what yokan can be.

For example, many new yokan have been appearing that use surprising and non-traditional ingredients. Yokan made with dried fruits, yokan that contain champagne or other liquors, and Western-style yokan containing cacao, caramel, or rum raisins are just a few examples of yokan on the market today. These inventive new confections are expanding the colors, textures, and flavors associated with yokan.

Yokan is also evolving as a visual art. Some yokan contain a design running lengthwise down the block which is revealed when a slice is cut. These artistic yokan can be enjoyed not only by the tongue but also by the eyes, and they make a great gift.

Yokan is also finding new uses. Neri-yokan (literally “paste yokan”) is resistant to temperature changes and can be stored for long periods at room temperature due to its high sugar content. For these reasons, in recent years many people have begun keeping yokan on hand as an emergency food.

Foreign Visitors to Japan React to Yokan

While yokan is a familiar treat to most Japanese people, to people from other countries it can be a little mysterious. Some other Asian cultures have traditions of using boiled beans in sweets, but many Western cultures have no such tradition. Therefore, many foreign visitors to Japan who try yokan for the first time are surprised by its texture and sweetness.

However, in recent years, as the varieties of yokan have been increasing, so has interest from foreigners. Many people praise it for its visual beauty, appreciating it as a uniquely Japanese “edible art”. Others recognize it as a healthy sweet that is gentle on the body due to its simple and natural ingredients. There are even yokan sweetened with dates or beet sugar instead of cane sugar, making it an attractive option for people on a vegan diet.

Yokan is also gaining interest abroad among enthusiasts of mountain climbing, running, and other sports. Special bite-sized yokan designed for sports are easy to carry, low in fat, high in calories, and highly nutritious, making them ideal for energy replenishment.

A New Way to Enjoy Japan: Regional Yokan

All over Japan, there are many unique regional yokan, made based on the region’s specialties and traditions. For example, Fukushima Prefecture has tama-yokan, a ball of yokan encased in rubber that is opened by poking it with a toothpick. Fukui Prefecture is famous for its smooth and fluffy fuyumizu-yokan, which is traditionally enjoyed in winter while sitting around the kotatsu (low table with blanket covering and heater inside). In Saga Prefecture, ogi-yokan, with its crunchy sugar texture, is a popular choice.

By trying out the different yokan of the various regions of Japan, you can enjoy unique culinary experiences while learning about local specialties and traditions!

Is This Japanese Treat Poised to Spread Around the World?

Yokan has evolved greatly over the years, from its origins as a meat-based dish, to the wide variety of flavors, designs, and uses we find today. But despite these developments, yokan maintains its traditional Japanese wagashi roots. With so many ways to enjoy it, the day when this Japanese treat spreads abroad and becomes recognized all over the world may not be far off!