Ingredient:
4g kanten agar agar powder
600ml water
toppings:
kinako
sugar
kuromitsu syrup

Method:
In a saucepan, add the kanten powder and water, simmer until the kanten dissolves. 

Pour the gelatine into a mould and leave to cool a little, then place in the fridge for 2-3 hours to cool and harden. 

When the kanten gelatin is ready, cube the gelatin into bite sized pieces.

Arrange into bowls/glasses with kinako, sugar and kuromitsu syrup. Enjoy.