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Looking into the cake bowl which she had brought I saw that it contained some green ‘yokan’ made from bean jelly. I think that if all cakes, yokan are my favourite. These yokan were particularly pleasant to look at, for their green-tinged lustre made them look as though they were precious stones, or as though they had been fashioned from alabaster.
2007 winter, Elisa Herr, “A Sweet Tradition”, in Japan Info, volume 9, New York, N.Y.: Japan Information Center, Consolate General of Japan, →OCLC, page 8, columns 1–2:
There are hundreds of distinct variations within the main types of wagashi: namagashi, monaka, yokan, manju, and higashi. Yokan gets its firm texture from kanten, a seaweed-derived gelatin, and is likely to have fruit and azuki within.
2008, Gail Tsukiyama, The Samurai's Garden, page 61:
“Homemade yokan. You must be quite special to this girl,” he teased. “She's just one of many,” I laughed. Matsu picked up one of the rectangular red bean cakes and put it entirely into his mouth.
Bill Yosses, the pastry chef, is now making yokan “pops” ($5) in several flavors at his Palais restaurant on the Upper East Side; Dylan Lauren also sells them at Dylan’s Candy Bar near Union Square. She said she liked the way the pops made yokan fun.
