What is the difference between Mizu Yokan and regular Yokan?

Mizu Yokan has a higher water content , making it softer and more refreshing than regular Yokan, which is firmer and more dense. Mizu Yokan is typically served chilled, while traditional Yokan can be enjoyed at room temperature.

Can I make Mizu Yokan without agar-agar?

No, agar-agar is essential for achieving the firm yet silky texture . Unlike gelatin, agar-agar is plant-based and sets at room temperature , making it the ideal choice for this dessert.

What type of red bean paste should I use?

For the best texture, use Koshian (smooth red bean paste) . It’s finely strained to remove skins and fibers, giving Mizu Yokan its signature silky consistency . If using homemade red bean paste, strain it well for a smoother finish.

Can I adjust the sweetness of Mizu Yokan?

Yes! If your red bean paste is already sweetened, you might not need additional sugar. Taste the mixture before adding sugar, and adjust based on your preference.

How long does Mizu Yokan last in the fridge?

Stored properly in an airtight container , Mizu Yokan stays fresh for up to five days . If left uncovered, it may dry out, so always keep it sealed.

Mizu Yokan Recipe: 3 Ingredients for a Refreshing Japanese Jelly

Name: Mizu Yokan Recipe: 3 Ingredients for a Refreshing Japanese Dessert
Prep time: PT-484415H1M38S
Cook time: PT-484415H1M38S
Total time: PT-484415H1M38S
Cuisine: Japanese
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)

Description

This Mizu Yokan is a refreshing and silky Japanese dessert made with just three simple ingredients—adzuki bean paste, agar-agar, and water. Light, naturally sweet, and perfect for pairing with tea, it’s a simple yet elegant treat.

Ingredients

Scale

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)

Instructions

The freshly poured Mizu Yokan mixture cooling in a glass dish before chilling

Préparing the Agar-Agar
If using agar-agar sticks, soak them in water for about 1 hour until softened. Squeeze out excess water and tear them into small pieces. If using agar-agar powder, skip the soaking and proceed to the next step.
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. Let it simmer for 5 minutes or until the agar-agar has completely dissolved.
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.
Pouring & Setting the Mizu Yokan
Carefully pour the mixture into a shallow rectangular mold or dish (about 1-2 inches deep). Let it cool to room temperature, then refrigerate for at least 2 hours, or until fully set and firm to the touch.
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 with green tea or black tea.

Notes

Use premade Koshian for a silkier texture.
Always fully dissolve agar-agar before adding red bean paste.
Strain the mixture before pouring for an ultra-smooth finish.
Let Mizu Yokan cool at room temperature before refrigerating.
Best served chilled for optimal texture and flavor.

Prep Time: PT5M
Cook Time: PT10M
Category: Dessert
Method: Boiling, Chilling
Cuisine: Japanese

Nutrition

Serving Size: Per 100g serving
Calories: 120 kcal
Sugar: 15g
Fat: 0.5G
Carbohydrates: 26g
Fiber: 3G
Protein: 2G

Keywords: Mizu Yokan, Japanese dessert, agar-agar, red bean paste, vegan dessert, traditional sweets