Mizu-yokan and nashi

The simple wagashi.

It is “mizu-yokan”, water-yokan. Yokan is the thick bean jam block. This is a lighter hot season version, that was often molded in bamboo stalks. It’s made of koshi-an (fine azuki bean paste, here sweetened with kuro mitsu), water and gelatine.
If you are vegetarian, you can replace the gelatine with agar-agar, but it won’t be melty.

This is a fancy version, with sticks of raw nashi pear.

Eating the mizu-yokan at twilight :

Wagashi Saga : Photo-menu of all Japanese sweet posts.

4 thoughts on “Mizu-yokan and nashi

  1. Pingback: Wagashi saga. Full edition. « Colorfood Daidokoro Gourmande in Osaka

  2. Pingback: Easy making of koshian anko (fine textured azuki bean paste) « Colorfood Daidokoro Gourmande in Osaka

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