NT$1,111
Yokan originated in China and was introduced to Japan by envoys from the Tang Dynasty. The mutton jelly of the Tang Dynasty was modified into red bean yokan suitable for vegetarians. As Tea Ceremony flourished, it became an important tea ceremony snack. Compared with yokan, Mizuyokan , with its higher water content and lower sweetness, is more refreshing but also has a shorter shelf-life compared to yokan. Mizuyokan could only be made in winter in ancient times, has become a popular wagashi in summer due to advances in refrigeration technology.
Teacher Emily modified her original recipe to reduce sugar by 30%. A little salt and aged plum wine made by teacher Emily from Puli green plums were added during production. Salted cherry blossom leaves at the bottom of the mizuyokan makes it sweet but not greasy, giving it a more layered texture.
