Recipe：Matcha Mizu-Yokan

Features of Matcha Mizu-Yokan

Matcha mizu-yokan is a refined Japanese dessert rooted in Kyoto’s traditional confectionery culture. It is a chilled sweet made from smooth red bean paste (koshian) and set with agar or gelatin, then infused with high-quality matcha powder. This gives the jelly its rich green color and a delicate bitterness that balances beautifully with its subtle sweetness.

Visually, matcha mizu-yokan is striking—cut into small cube shapes, its glossy surface and translucent texture evoke a sense of coolness and elegance. A spoonful of sweet red bean paste (anko) is often placed on top, adding both texture and a gentle sweetness that complements the earthy flavor of matcha. Served cold, it offers a silky mouthfeel, making it ideal for hot summer days or as a refreshing treat during tea ceremonies.

This dessert is typically made without artificial preservatives or colorings, focusing on natural ingredients and clean flavors. Its minimalist presentation and harmonious taste reflect the Japanese aesthetic of simplicity and seasonality. Matcha mizu-yokan is not only a delicious treat but also a beautiful expression of Japan’s culinary artistry. Please enjoy it together with green tea.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Matcha Mizu-Yokan (20×6×6 cm loaf)


Click photo to enlarge

■ Matcha Mizu-Yokan Base

Ingredient Amount Notes
Water 450 ml Base liquid
Smooth red bean paste (koshian) 300 g Store-bought is fine
Sugar 60 g Adjust sweetness as needed
Agar powder 4 g Powdered agar
Matcha powder 6–8 g Adjust for color and flavor
Salt A pinch Enhances overall taste

■ Topping (Azuki Beans / Red Bean Paste)

Ingredient Amount Notes
Sweet red bean paste (anko) 80–120 g Adjust to preference
Canned sweetened azuki beans also work — Sweetness varies by brand

 

2：How to Make Matcha Mizu-Yokan (20×6×6cm mold)

Ingredients (1 loaf)

  • Water: 450ml
  • Smooth red bean paste (koshian): 300g (store-bought is fine)
  • Sugar: 60g
  • Agar powder: 4g
  • Matcha powder: 6–8g
  • Salt: a pinch
  • Topping: 80–120g sweet red bean paste (anko, optional)

Instructions

  1. Prepare agar base In a saucepan, combine 450ml water and 4g agar powder. Heat over medium, stirring constantly. Once boiling, reduce to low and simmer for 1–2 minutes until fully dissolved.
  2. Add bean paste and sugar Stir in 300g koshian and 60g sugar. Mix over low heat until smooth. Add a pinch of salt.
  3. Incorporate matcha Dissolve 6–8g matcha powder in a small amount of hot water (not included in main ingredients) to form a paste. Add to the mixture and stir until evenly blended.
  4. Pour into mold Line a 20×6×6cm mold with parchment paper. Pour the mixture gently into the mold. Skim off any bubbles from the surface.
  5. Chill until set Let cool to room temperature, then refrigerate for 2–3 hours until fully set. Remove from mold.
  6. Finish and serve Slice and serve with a spoonful of sweet red bean paste. Enjoy with green tea.
Tips for Making Matcha Mizu-Yokan
Tip Description
Don’t chill while too hot Let the mixture cool slightly before refrigerating. Rapid chilling may cause surface ripples.
Dissolve matcha in hot water first Prevent clumps by making a smooth paste before adding to the agar mixture.
Boil agar thoroughly Simmer for 1–2 minutes after boiling to ensure full dissolution and stable setting.
Remove surface bubbles Skim off bubbles before pouring into the mold for a smooth finish.
Line mold with parchment paper Makes unmolding easier and helps achieve clean edges, especially with metal molds.
Chill thoroughly in fridge Refrigerate for at least 2–3 hours to ensure clean slicing and firm texture.