Yokan (Bean Paste Dessert)

Mrs. Takeo Isoshima

• 1/2 cup flaked kanten or 1 stick kanten (agar agar)
• 1 cup water or liquid from cooked azuki
• 2 cups sugar
• 1 1/2 cups strained cooked azuki (See pg. 121 — follow first part of recipe for Azuki Koshi An)

Soak kanten in water or liquid from azuki. Cook over slow heat until kanten is dissolved.

Then add azuki and sugar. Cook over medium heat, stirring constantly until thick like fudge. Pour into loaf pan and cool. Cut in slices to serve.