1 stick kanten
2 ¼ cups water
2 tbsp sugar

1 cup sugar
2 cups water
1 small can of fruit cocktail
Anko (sweet bean paste)

Green tea or vanilla ice cream

1 cup bean paste


Anmitsu (Japanese style sundae) and Mistumame

Tear the kanten into pieces and soak in water for several hours. Wash the softened kanten in running water and place in 2 ¼ cups water in a heavy saucepan. Bring the heat up slowly, but do not stir the kanten until it is fully dissolved. Continue simmering, stiring frequently while removing foam from the surface, until the mixture is reduced by 10%. Add the sugar and stir. Remove from the heat, strain and pour into an 8-inch square baking pan. Cool in the pan & then refrigerate, covered, overnight.

Make the syrup. Dissolve the sugar in the water in a medium saucepan over high heat until it is dissolved. Remove from the heat, let it cool and chill.

Cut the cooled kanten into ½ inch cubes. Divide among 6 serving dishes. Drain the fruit salad, reserving some of the syrup and add some of it to the sugar syrup, if desired. Top the kanten cubes with the fruit and sugar syrup. Add one small scoop each of the anko and ice cream and small balls of mochi (rice cakes), if desired.

Serves 6