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 ...

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 ...

A complex sugar obtained from red algae, agar (a name derived from “agar-agar,” meaning “jelly” in the Malay language) is so ...

If you prefer to use agar powder to make the jelly you can! You’ll need approximately 3 teaspoons of powder for the elderflower layer and 4 teaspoons for the red berry layer.