Yokan Japanese Traditional Wagashi Sweets - Sweet Koshian Anko Paste Jelly Cake, Wasanbon Sugar, No Coloring, Gluten Free, Made in Japan 240g(8.4OZ)

Wasanbon sugar is a rare pure Japanese sugar and its production involves 12 steps from the cultivation of sugarcane to the final product. The process of kneading and applying pressure to brown sugar, which is made by boiling down and crystallizing sugar cane liquid, is repeated 6 times, but all of this is done manually by craftsmen.

Regular sugar completely removes the molasses that covers the surface of "brown sugar", but wasanbon sugar intentionally leaves it in an incomplete state. This is the secret to the refined sweetness and mellow flavor inherent in nature, which cannot be made with Wasanbon sugar machines, which have captivated people for over 400 years.

Yokan was brought to Japan from China by a Zen monk about 680 years ago, and it is said that it was originally a sheep soup. After that, adzuki beans were used as a substitute for mutton. It took about 250 years to become the current jelly-like confectionery made by hardening red bean paste and sugar to the current style. Japanese sweets have evolved uniquely in Japan in terms of ingredients, manufacturing methods and flavors over time.

In recent years, yokan is also used as a nutritional food for the purpose of replenishing energy for athletes who need endurance such as marathons and road bikes. Since it has a high sugar content and can be stored for a long time, it is also used as a preserved food in emergencies.