Mizu-yokan

After I cooked Sakura-moch, still some Anko (Sweet red-bean paste) left in my hand.  I could finish them just eat on a piece of bread though, eat them with bread is not much different from eating “An-pan” which we can easily buy from a shop, I decided to make a Mizu-yokan which I haven’t done despite of my long-standing promise.  🙂
Basically Mizu-yokan is a kind of Jerry cake = Anko was (semi) hardened by a Jerry from a sea-weed (called Kanten / same as an Aga-aga from an eastern food shop —– we don’t use animal Jerry, it got to be made from a seaweed) (Photo left)   Dried Kanten or Aga-aga has to be boiled untill they were completely dissolved. (Photo middle)  Then, Anko was mixed into Kanten liquid and they were boiled together —– then, put them into a container and made them cool down and hardened.  (Photo right)
So, this is a Mizu-yokan.  Eat them chilled.  Made them with different densities Anko-Jerry mixture and make two-storied Yokan — if you like.  (I wouldn’t say this sample is anything successful or looks typical —– still, they filled my stomach.  😀 )
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