Wagashi Yokan Red Bean Jelly Classic

Japan (Kyoto Toraya as the oldest premium producer, since 16th century; Edo period neri yokan development; nationwide confectionery tradition)

Yokan (羊羹, literally 'sheep soup' from the Chinese name — though the Japanese version has no sheep) is one of Japan's most important and long-established wagashi confections — a firm, sliceable jelly made from red bean paste (anko), sugar, and either agar-agar (kanten) or wheat flour gelatin, sold in rectangular blocks and consumed in thin slices. The confection has been made in Japan since at least the 16th century and was refined into its modern agar-based form (neri yokan) in the Edo period. Quality yokan is distinguished by the smoothness of its anko base (requiring premium koshian strained paste), the precise agar calibration (too firm is chalky, too soft is unstable), and the balance of sweetness. The major varieties include: neri yokan (firm, made with kanten agar and anko — the standard block form); mizu yokan (水羊羹, 'water yokan' — a softer, more hydrated version served cold in summer); and fruit yokan (incorporating seasonal fruits — yuzu, chestnut, strawberry). Premium craft yokan producers (Toraya, Suzuki Shingo) age their anko and calibrate their agar with extraordinary precision, producing yokan that commands high prices as gifts. A 160g block of premium yokan can cost 2,000–5,000 yen.

Smooth, cleanly sweet anko; the agar's neutral, slightly firm texture contrasting with the smooth paste; bitter matcha is the classic pairing partner