This study was undertaken for the purpose of investigating the properties of Yackwa added by different levels of ginger juice with 3 different kinds of ginger (small, medium, and large) produced in Susan and Bongdong. There were differences in content of moisture and ash. Susan large ginger showed me highest level of moisture. By the sensory evaluation, Yackwa added by 5 g (2% of wheat flour, w/w) of Susan (small) and Bongdong ginger juice showed higher preference man those of other levels. However, Yackwa made with Susan large ginger juice showed preferable when 10 g (4% of wheat flour, w/w) was added. Textural characteristics by rheometer measurement and color were influenced by adding different levels of ginger juice. Sensory evaluation for the color of Yackwa made with Susan and Bongdong ginger juice showed a high positive correlation with L, a, and b values in instrumental test.