昆布羊羹

Kombu Yōkan

Historical Background

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.

Origins

As yōkan grew more popular, so did the creative innovations. People started experimenting with locally produced ingredients such as local kombu (kelp). Aomori Prefecture was blessed with a plentiful kombu harvest. Meaning high quality kombu was easily accessible and sustainable for the region.

Origins of kombu yōkan date back to the Meiji period (1891) where the popular Kanseidō Tea Shop first opened its doors in Aomori city. Kanseidō specifically focused on locally produced kombu.

In the time between 1920s and 1930s, Kanseido Tea Shop was able to perfect the ratio of ingredients. Eventually their kombu yōkan was rewarded top honours at the 1st Imperial Confectionery Exhibition and the National Confectionery Exhibition.

The unique taste of Kombu Yōkan has been loved for over a century in not only Northern Japan, but across the entire country. It has become known as Aomori's most recognized wagashi.

How does it taste?

The smooth, sticky surface of the yokan is very welcoming from the first bite on. As you chew you will feel the subtle coarse texture of the yokan on the inside, but by then the taste of the balanced sweetness engulfs your mouth alongside the traditional taste of the bean paste. The kelp taste comes in later as you continue to chew on the moist consistency of the yokan. it’s slight but meshes nicely with the base ingredients of the yokan, adding a marine flavour to the experience. After swallowing the last bit, you can still relish the taste of the sea on your tongue.

Foreign Voices on Kombu Yōkan

Chi; Vietnam

"The kelp taste is very prominent to me, but I enjoy it! I would like it as a snack alongside green tea"

Lukas; Austria

"The kelp taste is very subtle. I taste the bean paste more and its sweet texture. A very enjoyable experience"

Kanseidō 甘精堂本店

Japanese confectionery shop

Opening Times

Everyday: 9:30AM - 6PM

Contact Information

Telephone: 017-722-3740

Instagram: https://www.instagram.com/kanseido_strauss/?hl=ja

Website: https://www.strauss.jp/

How to make at Home

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:

Place the white bean paste (preferred over red bean to highlight the kombu flavour), sugar, and the kombu powder into a pot and mix.
In a different pot, dissolve the agar in water and combine it with the mixture.
Heat the paste and agar mixture over a medium-low heat until the agar fully melts and the consistency is thick but still pourable.
Pour the thick mixture into the desired mold and let it cool till its firm.

Ingredients: