History of yokan

Japanese sweets made with "red bean paste" are a culture unique to Japan, but do you all know that "yokan" is a continent-born soup?

As you read it, it originally meant stewed sheep meat, as in the word "sheep" "hot soup".

From the Kamakura period to the Muromachi period, yokan was introduced to Japan by Chinese Zen priests, but since Japanese Zen priests were prohibited from eating meat, they began to make yokan as azuki bean as a devoted dish. It is said that the beginning of Japanese yokan is that it becomes boiled when it cools down.

In the early days, steamed yokan, which uses wheat flour and kudzu powder, was the mainstream, but with the times, the rarity of sugar has diminished, and a large amount of sugar has been added to improve the shelf life, making it useful as a preserved food.

Just as yokan has evolved over time, modern yokan no longer require the addition of sugar for preservation purposes.

What is Canelé Yokan?

Canelé Yokan is made from natural plant-derived materials and is gluten-free and lactose-free. Furthermore, by refraining from sugar as much as possible, we have achieved an unprecedented fresh taste. In today's world where pairing is diversifying, not only for tea, but also for coffee, sake, champagne, etc., we are exploring a new area of yokan that does not belong to either Japanese or Western style by applying the technology of Japanese sweets, which can be said to be the wisdom of our predecessors. doing.