FRUIT KANTEN (VEGETARIAN JELLO)

  • 1 cup strawberries, freshly sliced
  • 2/3 cup apple juice per person
  • 1/3 cup spring water per person
  • 1/4 cup amasake
  • 2 tablespoons agar agar flakes
  • 1 teaspoon kuzu

Slice strawberries, add fluids and amasake, put in agar flakes, and simmer until the agar has dissolved. Then dissolve kuzu in a few spoonfuls of spring water and stir in fruit mixture until it thickens. Pour into molds or dessert bowls and let cool. For variety, use blueberries, peaches, apples, cantaloupe, or other seasonal fruit, singly or in combination.

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