Mizu-Yōkan (Mizu Youkan)


Ingredient 1 Batch 1 Batch
agar powder 1½ tsp. 4g
water ½ + ⅓ cup 200 ml
sugar 4 Tbsp. 50g
salt pinch pinch
koshian 7 oz. 200g

Yōkan is a simple Japanese dessert made from adzuki beans. Usually formed in bricks and served as chilled slices, the flavor and texture are not unlike a dried fruit paste.


  1. Prepare a batch of koshian. If you don’t intend to use the remaining anko soon, you can freeze it.


  1. Prepare agar.
    Add the agar powder to room-temperature water in a small pan. Bring to a boil over medium-high heat, stirring constantly to keep the powder from settling to the bottom. Reduce heat and simmer for about 2 minutes, continuing to stir, until powder has blended completely.
  2. Mix ingredients.
    Add sugar to the pan and continue stirring. Once sugar has dissolved completely and it has returned to a boil, add koshian and salt. Stir until it is completely mixed and returns to a boil. Remove from heat.
  3. Cool, mold, and chill.
    Immerse the bottom of the pan in cold water and stir until the mixture has reached about 50°C (120°F). Rinse out the container you’ll be using for a mold with water to wet the inside, then transfer the mixture into it. Chill in the refrigerator.


  • You can use just about anything for a pan depending on the shape you want the finished block of yōkan to be; a cake pan, a plastic container, even individual serving-sized cups.
  • If you like tsubuan, you can use it instead of koshian; the result won’t be as smooth.