Japanese Imo Yokan
Japanese Imo Yokan is a traditional, firm, and sliceable sweet potato jelly dessert, typically made from mashed Japanese sweet potatoes (satsumaimo), sugar, and kuzu (arrowroot) starch for a smooth, glossy finish. It is a popular wagashi (Japanese confection) often enjoyed during the autumn and winter seasons when sweet potatoes are harvested.
🍽️ Nutrition at a glance
This dessert is primarily a source of carbohydrates from the sweet potatoes and sugar, with minimal fat and protein. A single serving (around 80-100g) provides a moderate calorie count, roughly 150-200 kcal, and offers beneficial nutrients like vitamin A (from beta-carotene), potassium, and dietary fiber from the sweet potato base.
Nutrition breakdown
| Calories | 130 kcal |
| Protein | 0.5 g |
| Carbs | 32 g |
| Fat | 0.1 g |
| Fiber | 1.5 g |
| Sugar | 20 g |
| Sodium | 10 mg |
| Potassium | 250 mg |
| Vitamin A | 150 µg RAE |
| Vitamin C | 5 mg |
| Calcium | 15 mg |
| Iron | 0.4 mg |
| Magnesium | 15 mg |
| Phosphorus | 20 mg |
| Manganese | 0.2 mg |
Per 1 piece (100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Imo Yokan is a classic example of 'shun' (seasonality) in Japanese cuisine, highlighting the autumn harvest. Nutritionally, using kuzu starch instead of gelatin makes it a vegan-friendly dessert, and the sweet potato provides more sustained energy and nutrients compared to a purely sugar-based jelly.
