Kanten with Brown Sugar Syrop and Kinako

Kanten with Brown Sugar Syrop
Originally uploaded by apricot_says

Last week was very hot over here. It sounds funny I say "Hot" in this country as I came from hotter place, but it was hot. It is said that we have very hot summer in England so even something sweet need to be more suitable for this weather.

This is Kanten with Brown Sugar Syrup and Kinako. Kanten is originally made from seaweed. We often eat them in the form of jelly like this especially in summer. It has full of fibre, makes us feel full when you eat it, but it is said to be no calories. If you are careful enough how much syrup you will pour on Kanten, it can be no guilty sweets.

Kinako is made from soy beans. A few people made Kinako from Soy beans by themselves. It is very popular ingredients so you can find it in supermarket in Japan. We use Kinako not only on our traditional sweets also on muffins and biscuits. I love its nutty taste. My daughter loves Kinako Milk, literally mixture of Kinako and milk.

Kanten can be Agar, which I suppose is easy to find outside Japan. Agar is also made from seaweed, some says finished jelly is a little softer than Kanten, though.

Here is how to make Brown Sugar Syrup (Kuromitsu);
Originally came from 手作り黒みつ！ by kanaism [クックパッド] 簡単おいしいみんなのレシピが50万品.

Ingredients;

• Bworn Sugar 80g


• White Sugar 40g


• Water 100cc

1. Put all ingreadients into small source pan and simmer.


2. When brown scum appear, scoop it up. If you leave it, it will be hard lump when you store in the fridge.


3. When all sugar is melt, it's done!

This is another recipe for Kuromitsu;
Taste of Zen / Kuromitsu.