The Key to Taste is in the Selection of Ingredients

The ingredients found in YOKAN are quite simple. The three main ingredients of YOKAN are AZUKI (adzuki beans), KANTEN (agar, a jelly-like substance obtained from algae) and sugar. It would not be an exaggeration to say that the life of YOKAN is born out of the selection of ingredients. The bean paste comes mainly from BENI-NANBU AZUKI and other large-grained varieties of adzuki beans grown by local and prefectural farmers contracted for growing adzuki beans, as well as from AZUKI produced in Hokkaido. White bean paste comes mainly from kidney beans (TEBO beans from Hokkaido). KANTEN is produced domestically, and is carefully selected for its ability to endure kneading over fire. We use black cane sugar from Hateruma and other sugars that are very pure, that are not harsh, leaving an untainted sweetness.