![]() ![]() Mizu Yokan Recipe Mizu Yokan Ingredients Ingredients of Mizu Yokan for 4 person Because of this, locals eat this only during winter and this custom continues. One of them is that Fukui’s Mizu yokan has a low sugar content, so it couldn’t be stored for a long time at room temperature back in the days when there were no refrigerators in homes. However, people in places like Fukui Prefecture, Osaka Prefecture (in the Nose-Cho area), Kyoto Prefecture (in the Kameoka City area), Ishikawa Prefecture (in the Wajima City area), Niigata Prefecture (in the Joetsu City area), Yamagata Prefecture (in the Tsuruoka City area), and Tochigi Prefecture (in the Nikko City area). Usually, people in Japan eat Mizu yokan in summer, and it is also a kigo (a season word) of summer for haiku (a Japanese seventeen-syllable poem). Because food preservation technology has advanced, it is now possible to eat regardless of the season. It also has a lower sugar content and is more readily damaged than regular yokan, which is one of the reasons it was used as a winter sweet. It was originally used as a dessert to accompany New Year’s dinners, hence it became known as a winter sweet. Mizu yokan is supposed to have been famous in the Edo period. Yokan was originally a monk’s food, but it has now evolved into a delicious delight that anybody can enjoy. That’s when the red bean-based vegetarian form of yokan first created. Monks, on the other hand, are not supposed to eat meat and hence could not have the sheep soup. Mizu Yokan HistoryĪ monk who studied in China during the Kamakura-Muromachi era (between 1185 to 1573) brought the Yokan (sheep soup) to Japan. Thus, this snack, lighter than the Neri-yokan, which is more compact, is particularly popular on long, hot summer days. ![]() Mizu (水) meaning ‘water’ in Japanese and Yokan (羊羹) is a general term that refers to this jelly dessert made of red azuki beans, agar, and sugar. The name Mizu Yokan literally means Water Yokan has two Japanese words – Mizu and Yokan. Green tea or matcha powder is another popular flavour enhancer. Foods like chopped chestnuts, sweet potatoes, and grapes are examples of supplementary ingredients. Yokan and Mizu yokan are available in a variety of flavors. Yokan is usually shaped into a long rectangular block and then cut before being served. In some yokan versions, they change the red beans with a white kidney bean paste known as shiro-an. ![]() Tsubuan (smooth red bean paste) or koshian are two types of red azuki beans (coarse red bean paste). It is just a jelly dish made out of red azuki beans, agar, and sugar. It’s a delightful treat that the Japanese serve chilled during the hotter summer months. This is a sort of yokan that contains more water than traditional yokan. Mizu Yokan (水羊羹) or red bean jelly, also known as wagashi in Japanese cuisine, is a classic Japanese sweet from Fukui prefecture. ![]()
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