A Long History Connected with Kiyomizu-dera Temple
The origins of Kiyomizu Yokan are traditionally traced back to the Heian period. According to local tradition, the Buddhist monk Ennin (Jikaku Daishi), one of the monks who traveled to Tang China in 838, visited Kiyomizu-dera Temple on his return to Japan in 847. He is said to have introduced the idea of a Chinese dish called “yang,” a soup made with mutton or other meat, which later became associated with the origins of yokan.
At that time, meat consumption was restricted in Japan under the influence of Buddhist traditions. Monks are said to have recreated the dish as vegetarian food using azuki beans and grains instead of meat. Over time, this vegetarian dish evolved into a confectionery.
By the end of the Kamakura period, the method of making yokan was reportedly passed from Kiyomizu-dera to confectioners near the temple. It gradually became popular as a sweet served to pilgrims and visitors. From the Edo period through the Meiji period, it became firmly established as one of Yasugi’s best-known specialties.
How Yokan Developed from a Dish into a Japanese Sweet
The original Chinese dish known as “yang” was a savory soup made with meat such as mutton. After being introduced to Japan, it changed under the influence of Buddhist food culture and became a vegetarian preparation using ingredients such as azuki beans and other legumes.
As the Japanese tea ceremony developed from the Kamakura through Muromachi periods, these preparations gradually evolved into sweets served with tea. Early forms were mainly steamed yokan. Later, during the late Edo period, agar became widely used, leading to the development of the firm, smooth neri-yokan style familiar today.
Agar is made by repeatedly freezing and drying tokoroten, a traditional Japanese jelly made from seaweed. Because agar has good keeping qualities and works well in confectionery, its use helped shape the development of modern yokan.
A Traditional Recipe that Highlights the Flavor of Azuki Beans
One of the defining qualities of Kiyomizu Yokan is its simple combination of azuki beans, sugar, and agar. The ingredients are carefully cooked down and kneaded without unnecessary additions, allowing the natural flavor of the azuki beans to remain at the center of the confection.
Compared with many other types of yokan, Kiyomizu Yokan tends to have a somewhat softer texture, almost melting smoothly in the mouth. Many versions also have a relatively restrained sweetness, allowing the aroma and character of the azuki beans to be enjoyed.
The Traditional Bamboo-Leaf Wrapping
Another distinctive feature of Kiyomizu Yokan is its traditional bamboo-leaf wrapping. The use of a natural material gives the confection a rustic appearance and a sense of charm that is rarely found in modern sweets.
The subtle natural fragrance of the bamboo leaf is also part of the experience. From the moment the wrapping is opened, the traditional atmosphere of this historic confection begins to unfold.
Long-Established Shops Preserving Kiyomizu Yokan
Fukada Horyudo
Located in Kiyomizu-cho, Yasugi, Fukada Horyudo is one of the long-established confectionery shops known for Kiyomizu Yokan. Since its founding, the shop has carefully preserved a traditional recipe using only azuki beans, sugar, and agar, maintaining the handmade character of the confection.
Its Kiyomizu Yokan is known for its simple appearance, fragrant azuki flavor, gentle sweetness, and soft texture, offering a taste closely associated with the traditional style of Yasugi.
Kuroda Sennendo
Kuroda Sennendo is a long-established confectionery shop traditionally said to have received the technique for making yokan from Kiyomizu-dera at the end of the Kamakura period. The shop handles the entire process in-house, from preparing the bean paste to wrapping the finished product.
By carefully preserving techniques passed down through generations, Kuroda Sennendo continues to produce Kiyomizu Yokan, one of Yasugi’s best-known traditional sweets.
Endo Zuiseidō
Endo Zuiseidō is a long-established Japanese confectionery shop said to have been founded in 1834, during the Tenpo era of the Edo period. The shop is located within the grounds of Kiyomizu-dera and is known for its moist texture, gentle sweetness, and refined flavor.
Alongside traditional Kiyomizu Yokan, the shop has also developed newer products, including strawberry yokan made with strawberries from Yasugi, offering a modern interpretation of the local confection.
Nishimurado
Founded in 1871, Nishimurado is another confectionery shop that has carried on the tradition of Kiyomizu Yokan. The shop carefully kneads its own homemade bean paste and keeps the sweetness relatively restrained to bring out the natural flavor of the azuki beans.
The simple combination of azuki beans, agar, and sugar creates a rustic flavor that reflects the traditional character of Kiyomizu Yokan.
A Modern Way to Enjoy Kiyomizu Yokan: Yokan Ice Cream
While preserving its traditional character, Kiyomizu Yokan has also inspired new ways of enjoying the confection. One example is Kiyomizu Yokan ice cream, a popular local dessert that combines traditional Japanese and modern Western-style sweets.
The yokan is not simply blended into a paste. Small cubes of Kiyomizu Yokan are also mixed into the ice cream, adding pieces of its distinctive texture. The combination of smooth, cool ice cream and chewy pieces of yokan creates an unexpected and enjoyable contrast.
Enjoy Kiyomizu Yokan After Visiting Kiyomizu-dera
Kiyomizu Yokan has a particularly strong connection with Kiyomizu-dera Temple in Yasugi. The temple is a historic Tendai Buddhist temple traditionally said to have been founded in 587, and it has long attracted worshippers seeking protection from misfortune.
Confectionery shops, restaurants, and traditional inns can be found around the temple grounds and approach. A local culture developed in which visitors could enjoy vegetarian cuisine and traditional sweets together with their temple visit. Tasting Kiyomizu Yokan after exploring the historic temple offers an opportunity to experience the connection between Yasugi’s religious heritage and its food culture.
Kiyomizu-dera Through the Seasons
Kiyomizu-dera is also known for its beautiful seasonal scenery. Cherry blossoms decorate the grounds in spring, azaleas appear in early summer, autumn brings colorful foliage, and snow creates a peaceful winter landscape.
Taking a leisurely walk through the historic temple grounds, enjoying the changing scenery, and then stopping at a shop near the temple to taste Kiyomizu Yokan is a memorable way to experience Yasugi.
A Traditional Taste Preserving the History and Culture of the San’in Region
Kiyomizu Yokan is a traditional confection that has been passed down alongside the long history of Kiyomizu-dera and remains one of Yasugi’s signature specialties. Its rich azuki flavor, gentle sweetness, smooth texture, and distinctive bamboo-leaf wrapping give it a character that reflects a much older era of Japanese confectionery.
It makes a memorable souvenir after visiting Kiyomizu-dera or traveling through the San’in region, and it can also be enjoyed with matcha or Japanese tea. Through its simple, enduring flavor, Kiyomizu Yokan offers visitors a chance to experience a small but fascinating part of Yasugi’s history and cultural heritage.