The name ‘Yōkan’ (羊羹) originated from the Chinese word ‘Yang geng’ meaning sheep soup. A jelly type mutton broth. It was first introduced in Japan during the Kamakura-Muromachi period through Zen Buddhist monks who returned from their travels in China. Since Buddhism does not permit the consumption of animal meat, such as sheep meat, monks began substituting the meat with plant based products. Adzuki beans, wheat or rice flour were used to create the vegetarian alternative known today across Japan. The first yōkan recipe was mushi-yōkan (steamed yōkan) that included mixing adzuki beans with wheat flour. 

Later different recipes originated from the original recipe, such as using sweet potato paste or sweetened steamed cake of rice powder. During that time sugar was a rarity since it was not produced in Japan. Due to this, yōkan was separated into expensive and inexpensive kinds. For example, Sato yōkan, literal translation being sugar yokan, was used as a valuable souvenir to offer to people of status. While ‘detchi yōkan’, a yōkan made with less adzuki beans and sugar, was described as cheap enough for an apprentice to buy. Illustrating the popular consumption of yōkan among people in Japan across economical classes.

Kombu yokan is a Neri type yokan. That means it's made by cooking white or red bean paste with sugar and agar alongside the kombu powder and kneading it over heat until it reaches the right thick consistency. 

Recipe: 

1. Place the white bean paste (preferred over red bean to highlight the kombu flavour), sugar, and the kombu powder into a pot and mix. 

2. In a different pot, dissolve the agar in water and combine it with the mixture.

3. Heat the paste and agar mixture over a medium-low heat until the agar fully melts and the consistency is thick but still pourable.

4. Pour the thick mixture into the desired mold and let it cool till its firm.

Ingredients: 

• 300 g smooth white bean paste

• 150 ml water

• 100 g sugar

• 3 g agar

• 5-10g of kombu powder

*Recipe can be adjusted based on personal preference.