Nishiki Yōkan

Introduction to Nishiki Yōkan

Nishiki Yōkan is a traditional Japanese sweet, often enjoyed during the tea ceremony or as an elegant dessert accompanying green tea. It is a type of 'wagashi', a general term for Japanese confections commonly served with tea. The term 'yōkan' refers to a jellied dessert made from azuki beans, agar, and sugar. Historically, yōkan was introduced to Japan in the 12th century by Zen Buddhists from China. Its name 'yōkan', which means 'sheep broth' in Chinese, signifies its origins as a mutton soup. However, Japanese Buddhists, who were vegetarian, adapted it using azuki beans instead.

Ingredients for Nishiki Yōkan

• Azuki beans - 400g
• Sugar - 250g
• Agar powder - 10g
• Water - 500ml
• Salt - a pinch
• Vanilla extract - 1 teaspoon (optional)

Tools You Will Need

• Large saucepan
• Sieve or a cheese cloth
• Wooden spoon
• Refrigerator-safe container

Preparation

Begin by thoroughly rinsing the azuki beans under cold water. This helps remove any dust or residues from the beans. After rinsing, soak the azuki beans in water for about 6-8 hours or overnight. Soaking the beans is essential as it reduces the cooking time significantly, making the beans softer and easier to process.

Cooking Process

Step 1: Cooking the Azuki Beans

Drain the soaked azuki beans and transfer them to a large saucepan. Add 500ml of fresh water to the pan and bring to a boil over medium heat. Once boiling, reduce the heat and let it simmer until the beans are tender. This should take approximately 1 to 1.5 hours. Use a sieve or cheesecloth to strain the beans and discard the water.

Step 2: Preparing the Sweet Paste

Return the strained azuki beans to the saucepan. Add sugar and a pinch of salt to the beans. Cook the mixture on low heat, stirring frequently with a wooden spoon. The sugar will melt and integrate with the beans, transforming into a smooth, sweet paste. If you like, introduce a teaspoon of vanilla extract for extra aroma and flavor.

Step 3: Preparing the Agar Mixture

Mix the agar powder with 200ml of water. Heat this mixture gently until the agar is completely dissolved. Make sure to stir constantly to prevent lumps.

Step 4: Combining Ingredients

Once the agar is dissolved, slowly add it to the sweet azuki bean paste while stirring continuously. The mixture should thicken as the agar cools down.

Step 5: Molding and Setting

Pour the thickened mixture into a refrigerator-safe container or mold. Smoothen the top using the back of a spoon. Allow the yōkan to cool at room temperature first before transferring it to the refrigerator. Chill for at least 2 hours or until it is fully set.

Serving and Enjoyment

Nishiki Yōkan is traditionally sliced into small rectangular or block-like pieces before serving. It pairs exquisitely with a warm cup of green tea, which balances the sweetness of the yōkan. Enjoying Nishiki Yōkan is an experience of appreciating the delicate, smooth texture and its harmonious sweetness, making it a sophisticated treat that epitomizes Japanese dessert finesse.