food forum


Tokiwa-kan Matcha Yam Jelly

Tokiwa-kan is a Japanese traditional confectionery. Tokiwa refers to the dark green of evergreens like pine or cedar, and thus connotes permanence. Kan refers to classic yokan, a jellied dessert of azuki red bean paste, agar-agar and sugar. This recipe replaces azuki with glutinous yam.

(per serving)

Ingredients (Serves 12)

  • 1 kanten agar-agar stick, 8 g / 0.3 oz.; or 4 g / scant 1 t kanten powder*1
  • 250 g / 9 oz. yamato-imo glutinous yam or naga-imo Chinese yam
  • 480 ml / 2 C hot water
  • 220 g / 1 C granulated sugar
  • 2 t matcha powder
  • 1 T water
  • 1 t Kikkoman Light Color Soy Sauce
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 1

    Break kanten stick in half and soak in a bowl with plenty of water for 30 minutes. Drain the kanten, squeeze out excess water and tear it into small pieces.

  2. 2

    Peel and cut the yam into 1 cm- / 0.4 in.-thick slices. Steam for 15 minutes or boil the slices until soft. While still hot, place in a food processor and puree. Place in a bowl and set aside.

  3. 3

    Heat the kanten pieces in 480 ml / 2 C water in a saucepan over medium heat, stirring continuously until the kanten has completely dissolved. Then add the granulated sugar and stir until it dissolves. Remove from heat and strain the kanten-sugar liquid; pour back into the same pan, heat over medium heat and reduce the liquid by about one-third, stirring continuously.

  4. 4

    In a small bowl, use a cha-sen bamboo whisk or a mini whisk to dissolve the matcha powder in 1 T hot water.

  5. 5

    Add the dissolved matcha to the yam puree and mix well first using a whisk and then a spatula. To this mixture, add the kanten-sugar liquid little by little, stirring thoroughly. Add soy sauce and mix.

  6. 6

    Pour the blended mixture into a mold*2 and cover. Chill in a refrigerator for 30 minutes to 1 hour*3, until set.

  7. 7

    When set, run a knife around the edges of the mold to loosen and remove the yam jelly. Cut servings into desired sizes, estimating about two slices per person.

  1. *1If using kanten powder: In step 3, heat water and powder together in a saucepan until completely dissolved.
  2. *2This recipe uses a typical Japanese-style square mold about 12 cm x 14 cm × 4 cm (5 in. x 5.5 in. x 1.5 in.); however aspic molds can be used as well.
  3. *3Kanten sets at room temperature, but here it is chilled not only to set more quickly, but to enhance the taste.

Recipe by Kikkoman Corporation

Vol. 33

Other recipes in this series


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!