Kaishindo A bite of Yokan Walnut 12pcs Made in Japan 1 phần

A generous helping of domestically produced Kurumi (walnuts) is placed in white bean paste. The fragrant and flavorful KURUMI is highly popular amongst consumers.

The Key to Taste is in the Selection of Ingredients
The ingredients found in YOKAN are quite simple. The three main ingredients of YOKAN are AZUKI (adzuki beans), KANTEN (agar, a jelly-like substance obtained from algae) and sugar. It is not an exaggeration to say that the life of YOKAN is born out of the selection of ingredients. 
The bean paste primarily comes from BENI-NANBU AZUKI and other large-grained varieties of adzuki beans grown by local and prefectural farmers who are contracted to grow adzuki beans, as well as from AZUKI produced in Hokkaido. White bean paste comes mainly from kidney beans (TEBO beans from Hokkaido). KANTEN is produced domestically, and is carefully selected for its ability to endure kneading over fire. Black cane sugar from Hateruma and other very pure sugars are used, providing a gentle sweetness that is free from harshness.

About Kaishindo

A beautiful jet-black luster cut into bite sizes. NERI-YOKAN, the symbol of KAISHINDO, is finished with earnest kneading while adding heat for a nice char.

Exploring the history of these NERI-YOKAN made from traditional methods, we find that they were originally cooked in cast iron pots over open fires. They were named “KURO-YOKAN” (Black YOKAN) because they came out completely black, even though no black cane sugar had been added.

Later, with the evolution of the manufacturing process, cast iron pots were replaced with copper pots. When high-quality sugars were obtained, the blackness disappeared, leading to the creation of 'KAIRYO-YOKAN' (Improved YOKAN). The name was then changed to “HONNERI-YOKAN” (Original YOKAN). At roughly the same time, black cane sugar was obtained, and the YOKAN became black, giving rise to the new “KURO-YOKAN” we have today.

YOKAN kneaded over fire has evolved through various changes. The “HONNERI” and “KURONERI,” said to be KAISHINDO’s progenitors, were born from this background. The manufacturing process and flavors brought about through this long history support the roots of the Japanese confectionery culture. It is our mission to take this culture and continue to maintain this unchanging taste throughout the ages.