Shio Yokan: Salted Sweet Red Bean Jelly
A while ago, I wrote about how Neri Yokan, Mizu Yokan, and Mushi Yokan differ in this post.
They are three types of Japanese sweet called Yokan (羊羹), and Neri Yokan (練羊羮) is the most common variety.
It is a jelly-like confection made from sweet Anko (餡子) red bean paste simmered with water and solidified with agar called Kanten (寒天).
Shio Yokan (塩羊羹: Salt Yokan)
Yokan is a simple Wagashi confection made with Anko, Kanten, and water.
Sometimes, we add a pinch of salt, and the salted one is called Shio Yokan (塩羊羹: Salt Yokan).
Why the dessert is slightly salted is that salt can accentuate the sweetness.
This Shio Yokan contains Wajima Salt (輪島塩), an umami-packed salt known as a specialty of Ishikawa Prefecture.
In taste, the treat is not salty at all and deliciously sweet, while its texture is firm and smooth, just like Neri Yokan.
Shio Yokan Recipe
Lastly, let me introduce an easy-to-make Shio Yokan recipe for those curious from Rakuten Recipe.
Image: Rakuten Recipe
| Ingredients | Quantity |
|---|---|
| Sweetened Red Beans (Amazon.com) | 200 g |
| Water | 150 cc |
| Kanten (Amazon.com) | 1 g |
| Salt | 1/4 teaspoon |
- First, put the water and Kanten in a small pot.
- Heat and cook the mixture, stirring with a rice scoop, for about 2 minutes until the Kanten powder dissolves in the water.
- Then, add in the red beans and salt.
- Stir it all, and turn off the heat.
- Transfer the mixture into a container.
- Let it cool down moderately, and then chill it in the fridge.
- When the mixture becomes jelly, cut it into bite-size pieces.
- Now it is ready to eat. Enjoy the Shio Yokan!
