Mizu Yokan Recipe: 3 Ingredients for a Refreshing Japanese Dessert

Mizu Yokan Recipe is the perfect way to enjoy a refreshing and silky Japanese dessert with just three simple ingredients—adzuki bean paste, agar-agar, and water. This light, naturally sweet treat melts in your mouth and pairs beautifully with tea.

You step into the kitchen, craving something sweet but not too heavy. A slice of cake feels like too much, and ice cream isn’t quite right. Instead, you want something smooth, delicate, and satisfying. That’s where Mizu Yokan comes in—a traditional Japanese dessert that feels indulgent yet remains light and balanced.

For centuries, Japanese women have enjoyed Mizu Yokan as a lighter alternative to rich sweets. It’s not just delicious; it’s also naturally low in fat, rich in fiber, and full of antioxidants. Whether you’re pairing it with tea or serving it as a cooling summer treat, this dessert is an easy and healthy choice.

In this article, you’ll learn how to make Mizu Yokan step by step, why it’s a favorite in Japan, and how to customize it with matcha or chestnut flavors. You’ll also discover the health benefits of adzuki beans, expert tips to perfect the texture, and common mistakes to avoid.

If you love light and delicious sweets, you might also enjoy Chocolate Mousse or a Tres Leches Cake, both of which offer a smooth and indulgent texture while remaining perfectly balanced.

Why Mizu Yokan Is the Perfect Treat.

Mizu Yokan stands out from many other desserts. It’s smooth, refreshing, and naturally sweet without being overly rich. Unlike cakes and pastries, it has a clean taste that satisfies without overwhelming. It’s also one of the rare desserts that feels both indulgent and nourishing.

This traditional Japanese sweet is made with Koshian, a smooth red bean paste that gives it a delicate, melt-in-your-mouth texture. Koshian is made from adzuki beans that have been boiled, mashed, and strained to remove all skins and fibers. The result is an ultra-smooth, creamy paste with a naturally mild sweetness and earthy undertones. If you’ve never tried red bean paste before, think of it as having the gentle sweetness of chestnuts with a fine, velvety texture.

The best part? Mizu Yokan is naturally low in fat and high in fiber, making it a great choice for those who want something sweet but still light and nourishing.

What You Need to Make Mizu Yokan Recipe

Main Ingredients

• 1 cup (250g) smooth red bean paste (Koshian)
• 2 cups (500ml) water
• 1 teaspoon agar-agar powder
• 2 tablespoons sugar (optional, depending on the sweetness of anko)

What is Koshian (Smooth Red Bean Paste)?

Koshian is a silky-smooth red bean paste made from adzuki beans that have been boiled, mashed, and strained to remove all skins and fibers. The result is an incredibly creamy, fine-textured paste with a mild sweetness and a slight earthy undertone. It blends seamlessly with agar-agar, creating the delicate, melt-in-your-mouth texture that makes Mizu Yokan Recipe so unique.

What is Agar-Agar and Why is It Important?

Agar-agar is a natural gelling agent extracted from seaweed. Unlike gelatin, it is plant-based and sets at room temperature, making it ideal for vegan and vegetarian desserts. In this recipe, it helps Mizu Yokan Recipe achieve its signature smooth yet firm texture, ensuring it holds its shape while still melting in the mouth.

Step-by-Step Guide to Making Mizu Yokan

1. Preparing the Agar-Agar

If using agar-agar sticks, soak them in water for about 1 hour until softened. Once soft, squeeze out excess water and tear them into small pieces. If using agar-agar powder, skip the soaking and proceed to the next step.

2. Dissolving the Agar-Agar

In a medium saucepan, combine the agar-agar (pieces or powder) with 2 cups of water. Bring the mixture to a gentle boil, stirring constantly to prevent lumps. Once boiling, reduce the heat and let it simmer for 5 minutes or until the agar-agar has completely dissolved.

3. Adding Sweetness & Flavor

Slowly add sugar (if needed) and stir until fully dissolved. Then, gradually mix in the smooth adzuki bean paste (Koshian). Stir continuously over low heat until the mixture is smooth, fully blended, and slightly thickened.

4. Pouring & Setting the Mizu Yokan

Carefully pour the mixture into a shallow rectangular mold or dish (about 1-2 inches deep) to allow easy slicing later. Let it cool to room temperature, then transfer it to the refrigerator. Chill for at least 2 hours, or until it is fully set and firm to the touch.

5. Cutting & Serving

Once firm, gently remove the Mizu Yokan from the mold. Use a sharp knife to cut it into small rectangular or square pieces. Serve chilled, paired with a cup of green tea or black tea to enhance its delicate flavors.

Nutritional Information (Per 100g Serving)

Mizu Yokan Recipe is a light and naturally sweet dessert with minimal fat and a good amount of fiber. Here’s the approximate nutritional breakdown per 100g serving:

Nutrient	Amount
Calories	120 kcal
Carbohydrates	26g
Protein	2g
Fiber	3g
Sugar	15g
Fat	0.5g

Why Is Mizu Yokan a Healthy Dessert?

• Low in fat – Unlike cakes and pastries, Mizu Yokan has no butter or oil.
• Rich in fiber – Adzuki beans naturally contain fiber, which supports digestion.
• Naturally sweetened – You can control the amount of sugar based on your preference.
• Hydrating and light – Its high water content makes it refreshing and easy to digest.

For a higher-protein, nutritious treat, you might also like this Edible Protein Cookie Dough—a guilt-free snack with extra protein.

Common Mistakes and How to Avoid Them

Why is my Mizu Yokan too firm or too soft?

The texture depends on the amount of agar-agar used. If it’s too firm, reduce the agar slightly next time. If too soft, make sure the agar fully dissolves before adding the red bean paste.

Why is the mixture lumpy?

If the red bean paste isn’t fully mixed in, it can create small lumps. Stir continuously, and for the smoothest results, strain the mixture before setting.

Why isn’t my Mizu Yokan setting properly?

Agar-agar must be boiled to activate its gelling properties. If your Mizu Yokan isn’t setting, it’s likely that the agar wasn’t fully dissolved.

Serving Mizu Yokan

Once the Mizu Yokan is fully set, gently remove it from the mold. If using a glass or silicone dish, run a knife along the edges to help release it. Carefully transfer it to a cutting board and slice it into small rectangular or square pieces.

For the best experience, serve chilled with a cup of green tea or black tea, which complements the subtle sweetness of the dessert. You can also add a modern touch by plating it with:

• Fresh fruits like strawberries, kiwi, or blueberries for a refreshing contrast
• A dollop of whipped cream for added creaminess
• A drizzle of honey or condensed milk for a sweeter variation

Mizu Yokan is best enjoyed cold, as chilling enhances its smooth and delicate texture. Serve immediately or store any leftovers in the refrigerator for up to five days.

Storage Mizu Yokan Properly

To keep Mizu Yokan fresh and maintain its delicate texture, follow these simple storage tips:

• Refrigeration: Store it in an airtight container to prevent it from drying out. It will stay fresh for up to five days.
• Freezing: It is possible to freeze Mizu Yokan, but not recommended. Due to its high water content, freezing can create an icy texture. If you must freeze it, let it thaw slowly in the refrigerator before serving.
• Serving Temperature: For the best texture, take Mizu Yokan out of the fridge 10-15 minutes before serving. This allows it to soften slightly, making each bite smoother and more delicate.

This way, your Mizu Yokan stays fresh and enjoyable, whether you make it ahead of time or save leftovers.

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