In a small pan, mix agar-agar with ½ cup water. Let it sit for 5 minutes, then heat until fully dissolved. Let the jelly set in the fridge for 2-3 hours or until firm. Avoid freezing, as it can change ...

Our sweet of the week is mitsumame, a Japanese dessert featuring agar (kanten) jelly. You’ll find its silky texture and mild sweetness delights your taste buds. We used caster sugar to make its ...

This week’s water-based agar jelly is a dessert that make the most of Kumamoto’s clear water. It is composed of “iced persimmon” made by freezing sweet persimmon that has fully ripened on ...