If it has bean paste (or another paste) in it, technically it's 羊羹. If it's clear, it's {{ruby|錦玉羹|きんぎょくかん}}.

➡️ Precise recipes in my [[restricted:kashi|private notes]]



====錦玉羹====
   * Read きんぎょく
   * Of this, the oldest form is the {{ruby|琥珀羹|こはくかん}}. It's amber coloured and quite stiff. It comes from Edo period, where the amber colour comes from the less refined sugar. It's the proto-水羊羹, so to speak. Nowadays, [[wagashiya|亀屋良永]] still makes it, for example; but you also see other makers add some candied beans to it. Not my favourite.
   * TT8 has a recipe that adds some 道明寺粉 to it, which gives a nice effect.

====羊羹====

There's regular, firm 羊羹, the much softer 水羊羹 and then, for special taste, the 葛流し羊羹. The latter has a very satisfying texture!

===葛羊羹===

For one 流し器:
   * 5 gr 糸寒天
   * 380 gr water
   * 160 gr sugar
   * 1 Tbsp. 水飴
   * 20 gr 葛
   * 25 gr water
   * 100 gr こし餡

Boil 寒天 with water, add sugar, 水飴 and, once dissolved, こし餡. Bring to a boil, then strain. Mix water and 葛, and add the mixture to the somewhat cooled main mix. (Some other recipes take some main mix into the 葛 mix, and then add everything back to the MM). Cook on medium heat for 2-3' until the opaqueness has gone. Chill in water bath to 45°, stirring, then pour off. Can be fridged.

===水羊羹===
   * ¼ stick 寒天
   * 250 gr water
   * 100 gr sugar
   * 150 gr あん
   * 5 gr 葛
   * 40 gr water

I find this recipe just a tad too soft.

Same as for the 葛羊羹. You can use white bean paste, and then add some colour and flavour. The original recipe adds 7 gr 抹茶 (which I find too much, I'd use 5); but for tea ceremony a tea flavoured sweet doesn't make much sense. You can cut it nicely with a nylon string, though:

{{ ::wagashi:mizuyoukan_-_1.jpeg?200 |}}

===芋羊羹===

This is a TT recipe:
   * 4 gr 糸寒天 (soaked overnight)
   * 2 ╳ 100 gr water
   * 2 ╳ 50 gr sugar
   * 300 gr sweet potato (peeled and chopped)

The original recipe uses 薩摩芋, of course, but with Swiss sweet potatoes it also works pretty well. Bear in mind that they stain white kitchen ware.

   * Boil sweet potatoes in 100 gr water and 50 gr sugar until through.
   * Hydrate 寒天 on medium heat, add sugar and a pinch of salt.
   * Mash potatoes with their cooking liquid, add 寒天-syrup and cook down until you can see the bottom of the pan when scraping. Brix don't really work here because it's such a thick liquid.
   * Pour into 流し器 (no need for baking paper, it's going to firm up a lot).
   * You can make the surface nice with a scraper, making tiny indentations in a diagonal fashion. I also added some purple sweet potato powder to half of the mixture, which made it look quite dramatic.

{{ ::wagashi:imoyoukan.jpeg?400 |}}

===くり羊羹===

KM26 made a very nice tasting chestnut 羊羹 with frozen peeled chestnuts from Migros. It had a bit of an odd colour, but the taste was very clean and early autumn.

===蓮根羹===
   * Read {{ruby|蓮根羹|はすねかん}} (but 金塚 lists it as {{ruby|蓮根羹|れんこん}})
   * A 淡々斎好み
   * LK taught it in 2026 (I have the video in my drive)
   * Because it's so white, I thought 「{{ruby|白的敵|しろてきてき}}」might be a good 御銘.
   * Garnishing with some silver foil might be very pretty. In my photo, I had used some agar drops that I had left over for my [[ajisai|紫陽花]], which is also okay.

The base recipe is:
   * 350 gr peeled lotus root. Grate, then squeeze out some moisture.
   * 4 gr powdered agar
   * 180 gr water
   * 150 gr sugar 

This makes it a bit grainy from the lotus root pieces, which I guess some people appreciate. However, I prefer this way:
   * 350 gr peeled lotus root. I used frozen ones, which are very nice and white. Unthaw, then blend with just enough water to purée. Squeeze, but catch the lotus juice. Retain about 100 gr of thoroughly squeezed lotus pulp.
   * 180 gr lotus juice (instead of water)
   * 4 gr powdered agar (the Migros' brand is 22% agar, so 20 gr of that)
   * 150 gr sugar

Cook agar for 2' in juice, then add sugar and dissolve. Add pulp, bring to a boil. Sieve into 流し器. Add some thin layer of pulp on top. (Maybe you need to let it cool down a little bit before adding it so it doesn't sink down.)

金塚 makes it a bit different, which is maybe a bit easier to make, and looks a bit more impressive.
   * 150 gr lotus root (2 mm thick)
   * 200 gr water
   * 4 Tbsp sugar
   * Juice of ¼ lemon

Cook lotus slices in this mix. Keep enough slices to cover the surface of the 流し器. Make sure they are soft enough that you can cut through them with the 黒文字. Blend the remaining slices, using some of the liquid below:

   * 5 gr 寒天
   * 400 gr water
   * 150 gr sugar

Bring to a boil water and 寒天, then add sugar and dissolve. Strain, then add blended lotus root. Pour in layers:

    * 100 gr of liquid, adding 60 gr of soft beans (but I used pistachios which was a very good idea. Make sure they are soft).
    * Wait until it's reached 40° before pouring the next layer of about 130 gr (you'll be tempted to wait longer, but then you can see a clear line.)
    * Again, wait until it's reached 40°, then add the rest and cover with the sliced lotus. 

====竹おり====

One way of serving 水羊羹 in summer is to pour it into a bamboo tube and seal it with a bamboo leaf. Becaus the vacuum should keep the jellied 羊羹 in, to eat you pierce a small hole in the back of the tube, wiggle the 羊羹 onto the leaf and eat it from there. It's a lot of fun! I had two from [[wagashiya|亀屋良長]] (classic 羊羹 and a citrus-flavoured jelly, of which I preferred the former).

{{gallery>:wagashi:takeori?5&150x150&crop}}