How To Make Matcha Mizu Yokan (Traditional Bean Paste Jelly Candy)

Are you looking for a dessert that perfectly matches the hot summer season? Then try our Matcha Mizu Yokan for your tea time! The sweetness of bean paste and the bitterness of Matcha harmonize well, and the cold, smooth texture is totally refreshing for your mouth.

Firstly, let us introduce you to Yokan. Yokan is a traditional Japanese sweet primarily made from bean paste and agar (Kanten). In Japan, Yokan is a popular treat, but it is not consumed frequently. Authentic Yokan is typically sold at upscale department stores or specialty Japanese sweets shops and is enjoyed on formal occasions. However, you can also find it in convenience stores or supermarkets in smaller portions, much like other daily snacks.

Yokan has a thick jelly-like texture and usually comes in two types: Neri Yokan and Mizu Yokan. We introduced Neri Yokan in a previous recipe.

It is firmer than the other and made through a kneading (“Neri”) process. On the other hand, Mizu Yokan has a higher water (“Mizu”) content, resulting in a lighter texture. Although both are made with the same ingredients, the quantity and the process vary, leading to different textures.

In this article, we are introducing Mizu Yokan with Matcha flavor. While we used smooth red bean paste (Koshi-an) for making Neri Yokan, this time we are using smooth white bean paste (Shiro-Koshian). White bean paste is chosen for its plain and elegant flavor, which pairs well with other ingredients like Matcha and Yuzu.

Unlike red bean paste, which is made from Azuki beans, white bean paste is derived from white beans such as white kidney beans and white runner beans. The whiteness of white bean paste complements the natural food color and enhances the visual appearance.

If you are interested in Yokan, give our Matcha Mizu Yokan recipe a try and share your thoughts in the comments below!