Japanese Yōkan Yokan Wagashi Confectionery Structure Types and Tsubu-an vs Koshi-an

Japan (national; 13th century Buddhist transformation; Kyoto Toraya as the oldest surviving yōkan producer, 1526)

Yōkan (羊羹) is Japan's most refined wagashi confectionery and one of the oldest: a firm, sliceable sweet made from anko (azuki bean paste), sugar, and agar (kanten), presented as a dense rectangular block in traditional lacquered boxes. The name 'yōkan' originally referred to a mutton-based gelatine dish brought from China in the 13th century; Buddhist restrictions transformed it into a sweet bean confection. Three primary types define the category: neri yōkan (練り羊羹 — 'kneaded yōkan') is the densest, most firm version with high bean content and low water; mizu yōkan (水羊羹 — 'water yōkan') is softer, higher-moisture, almost pudding-like in texture and typically served cold in summer; hoshin yōkan is an intermediate. The anko interior is defined by two preparation methods: tsubu-an (粒あん — 'whole grain an') which retains the azuki bean skins for texture and visual effect; koshi-an (こしあん — 'strained an') which is completely smooth, sieved of all skins for silk-fine texture. Premium yōkan producers (Toraya, Minamoto Kichoan, Imamiya) maintain multi-generation recipes and seasonal varieties. Matcha yōkan, chestnut yōkan, and citrus yōkan represent the variety spectrum.

Dense, very sweet, clean azuki flavour with earthy bean notes; the sweetness is intense but clean without cloying — designed to be the perfect counterpoint to bitter matcha