You're quite correct that there are different terms for water roux techniques in different languages, John! We tend to use the word tangzhong, as that is the name by which the technique has become generally known throughout the English-speaking baking world, so most folks who would be drawn to our site would be searching for that term. Additionally, it's our understanding that there are some differences between the yudane and tangzhong techniques, such as the use of boiling water vs. cooking the mixture on the stove. We're always interested to learn more about baking techniques from around the world, so if you have any good resources on the yudane technique that you'd be willing to pass our way, we'd be quite interested to read them! Kat@KAF

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