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Japanese mizu yokan red bean jelly featured img

Mizu Yokan (Japanese Red Bean Jelly)

  • Author: Yuto Omura
  • Total Time: 1 hour
  • Yield: 8-10 portions


How to make melt in mouth Mizu Yokan (Japanese Red Bean Jelly). Serves 8-10.


  • 500ml water
  • 2g kanten powder (1/2 stick or 1 scant tsp)
  • 1 tbsp granulated sugar (15g)
  • 400g smooth red bean paste (koshian)


  1. Take a sauce pan and add 2g kanten powder (1/2 a stick) and 1 tbsp sugar. Mix well.
  2. Add 500ml of cold water to the pan and whisk.
  3. Heat the pan on medium until it starts to boil. 
  4. Once it's boiling, set a timer for 2 minutes and stir continuously. 
  5. After two minutes, reduce the heat to low and add the "koshian" smooth red bean paste one quarter at a time while mixing continuously. Make sure the mixture is smooth with no lumps before adding the next part.
  6. Once the koshian is melted and incorporated into the mixture add a pinch of salt and turn off the heat.
  7. Continue mixing for 1 minute to help release the heat.
  8. Pour the mixture into molds or a Japanese "nagashikan" tray and leave to cool to room temperature (Approx 20-30 mins)
  9. When it's cool enough, transfer it to the fridge and chill for 30 mins.
  10. If you used a nagashikan or similar, cut your mizu yokan into slices.
  11. Serve and enjoy!


If you're using "agar agar" (not specifically kanten) then you'll need to change the amount of agar agar accordingly. Check the packaging for more information. The agar agar brand I used needed 15g (2 scant tbsp) for 500ml.

Store in the fridge and consume within 2-3 days.

  • Cooling time: 50 minutes
  • Cook Time: 10 minutes
  • Category: Sweets
  • Method: Boiling
  • Cuisine: Japanese

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