Yuzu yokan with pieces of yuzu peel is a traditional Japanese sweet made by adding yuzu peel to sweet bean jelly. It is characterized by an elegant flavor that balances sweetness with a refreshing aroma and a slight bitterness. The smooth texture is complemented by the subtle chewiness of the yuzu peel, and its appearance is visually appealing. It is often enjoyed with green tea.

Ingredients (1 block):

400g Anko *sweet red bean paste
200ml Water
80g Sugar
5g Agar agar jelly powder
1 Tbsp Dried Yuzu peel
Pinch salt

Directions:

1. In a saucepan, combine water and powdered agar.

2. Bring to a boil over medium heat and simmer for 1–2 minutes until fully dissolved.

3. Add sugar and stir until dissolved.

4. Add the red bean paste and mix well, stirring continuously over low to medium heat.

5. Cook until the mixture thickens and becomes glossy.
6. Add the yuzu peel and mix gently.

7. Pour into a mold and smooth the surface.

8. Let it set at room temperature, then chill in the refrigerator if desired.

Cooking Tips :

– Make sure the agar fully dissolves at a proper boil for the best texture.
– Don’t add too much yuzu peel, as it can become bitter.
– A small pinch of salt enhances the overall flavor.

Variations : 

– Use white bean paste for a lighter, more refined flavor.
– Add a little yuzu juice for extra aroma.