Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Yokan is a thick jellied dessert made of red bean paste, agar, and sugar. It is usually sold in a block form, and eaten in slices. There are two main types: neri yokan and mizu yokan. "Mizu" means "water", and indicates that it is made with more water than usual. Mizu yokan is often chilled and eaten in summer. Although most yokan found in Japan and abroad are typically made with red bean paste, yokan made from white kidney bean paste are also relatively common. This type of yokan is milky and translucent with a much milder flavour than that made of red bean paste. As such, they can be effectively flavoured and coloured by using green tea powder. Yokan may also contain chopped chestnuts, persimmons, whole sweetened azuki beans, figs, and sweet potato, among other additions. Sugar can be also be substituted with honey, dark brown sugar, or molasses to alter the taste of the yokan produced. There is also shio yokan, which uses small amounts of salt as a sweetener.

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