Mizu-Yōkan (Soft Sweet Bean Jelly)
水羊羹 (水羊羹)
Pourquoi sourcer au Japon
Heritage wagashi producers (Toraya, Kyoto-mizu-yokan houses) hold the recipe lineage; mass-volume canned export supports overseas Japanese-confectionery channels.
Spec clé
Azuki 30-40%; sugar 25-35%; kanten 1-2%; water content 50-65%; soft slice-and-chill texture.
Produit fini typique
Premium gift-grade summer wagashi, canned export retail, hospitality cuisine.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 100 portions (canned); 10–50 kg bulk
- Délai typique
- 4–8 weeks
- Régions d'origine
- Kyoto (Toraya and other heritage producers), Nagano (kanten heritage source)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Year-round; peak retail summer
- Statut réglementaire au Japon
- Food product; sugar / azuki / agar under JAS
- Nom japonais
- 水羊羹
- Romaji
- 水羊羹
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; sugar / azuki / agar under JAS |
|---|---|
| Union européenne | Food import; allergen labelling |
| États-Unis | GRAS; FDA Prior Notice |
| Chine | GACC food facility registration |