Gather all the ingredients. You will need a container or preferably Nagashikan (6” x 5.1” x 1.8” high (15 cm x 13 cm x 4.5 cm high)).
In a small saucepan, add 2 cups (480 ml) of water and 4 gram kanten powder. Whisk to combine and bring it to a boil.
Run water in the mold (or nagashikan) and pour the liquid until there is about 1/3 inch (1 cm) in the mold (so that fruits won't touch the bottom). Using a spoon or toothpick, move the bubbles on the liquid to the corner and remove them. Let cool in the refrigerator for just under 10 minutes or at room temperature for a little longer time.
The thickness of the fruits should be about the same.
Sugar: 4 Tbsp. for "healthy" and 6-8 Tbsp. for "dessert". Please read the post.
Equipment you will need:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.