Mizu-Yōkan (Soft Sweet Bean Jelly)
水羊羹 (水羊羹)
Por qué hacer sourcing en Japón
Heritage wagashi producers (Toraya, Kyoto-mizu-yokan houses) hold the recipe lineage; mass-volume canned export supports overseas Japanese-confectionery channels.
Spec clave
Azuki 30-40%; sugar 25-35%; kanten 1-2%; water content 50-65%; soft slice-and-chill texture.
Producto final típico
Premium gift-grade summer wagashi, canned export retail, hospitality cuisine.
At a glance
- Proveedores listados
- —
- MOQ típico
- 100 portions (canned); 10–50 kg bulk
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Kyoto (Toraya and other heritage producers), Nagano (kanten heritage source)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round; peak retail summer
- Estado regulatorio en Japón
- Food product; sugar / azuki / agar under JAS
- Nombre japonés
- 水羊羹
- Romaji
- 水羊羹
Sobre este ingrediente
Soft, water-rich sweet bean jelly — distinct from neri-yokan (firmer, denser) in agar-to-bean ratio and water content. A Japanese summer dessert classic; served chilled in slices. Heritage producers (Toraya, Tanegashima Wagashi, Kyoto Wagashi makers) anchor premium retail; mass-volume canned mizu-yokan supports export retail. Production marries azuki anko paste, kanten (agar), and sugar in a long-simmered jelly. Distinct from existing 'azuki-bean' / 'anko-paste-tsubuan' / 'kanten-agar' base ingredient entries.
Estado regulatorio
| Japón | Food product; sugar / azuki / agar under JAS |
|---|---|
| Unión Europea | Food import; allergen labelling |
| Estados Unidos | GRAS; FDA Prior Notice |
| China | GACC food facility registration |