Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, kanten wagashi "carp". One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

I try to make a carp in a pond with Nerikiri and Kanten (agar). This is complex recipe (I'm sorry). You can make it with Kanten and fruits, gummy candies… in stead of carps and other Nerikiri parts. With a base of ingredients including adzuki beans, agar-agar (also known as kanten. using jelly to depict bubbling streams or a carp suspended in a pond. .

Kanten Wagashi "Carp" is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Kanten Wagashi "Carp" is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook kanten wagashi "carp" using 9 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Kanten Wagashi "Carp":

1. Prepare 60 g Nerikiri-dough
2. Make ready Please refer to "Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"
3. Get 10 g Black Nerikiri-dough
4. Prepare Please refer to "Black Dough for Nerikiri-Wagashi (with wheat flour)"
5. Get 2 g Agar
6. Get 150 gGranulated sugar
7. Make ready 200 ml Water
8. Make ready Black sesames
9. Make ready ＋ Food colorings

The art of making Wagashi like this is a dying tradition. At Baika-Tei, Takeshi learnt the art from his father. Kanten (寒天) is a type of gelatin that's derived from red seaweed. It's often called agar agar, though they're actually two different types of seaweed.

Steps to make Kanten Wagashi "Carp":

1. Ingredients
2. Mold
3. Divide the dough into each part.
4. Knead and colorize doughs.
6. Make 3 Carps–Divide the each colored dough into 3.
7. Make a carp with 3 colors of dough. Put 2 black sesames to make its eyes. Do the same thing and make more 2 carps.
8. Make water lily leaves–Divide Green dough into 6. Make each one round and press it. Make 1 slit from the center to the periphery side and widen it a little, like a fan with a sukeppa. Do the same thing and make 6 leaves.
9. Make gravels–Divide the dough for gravels into around 30. Crush black sesames with a back of a spoon. Cover these doughs with the sesames. Make them round and press them to make rather flate gravels.(If there is some black dough left. Use it.)
11. Make Agar liquid–Put the water in a pot. Add agar powder and mix them. Heat it up on a medium flame to boiling. Skim off the scum. the flame.
12. Turn down Simmer it for 2min.
13. Add the Granulated sugar. Mix them on medium flame. When it boils, Turn down the flame. Skim off the scum again. Simmer it for 1mi, and turn off the flame.
14. Mold the parts with Agar Liquid—Pure 3Tbsp (30ml) of Agar liquid. Put gravels. Pure Agar liquid to cover gravels. Leave it until the surface starts getting hard.
15. Put carps. Pure Agar liquid up to the half of the carps. Leave it until the surface starts getting hard. Put 3 water lily leaves.
16. Pure Agar liquid to the same level of the carps. Leave it until the surface starts getting hard. Put another 3 water lily leaves. Pure Agar liquid to cover the leaves.
17. Leave it harden completely.
18. Unmold it.

Kanten (寒天) is a type of gelatin that's derived from red seaweed. It's often called agar agar, though they're actually two different types of seaweed. Kanten is made from tengusa (天草) seaweed, or "heavenly grass." Kanten is generally used to make wagashi. Wagashi celebrate natural scenery, flora, fauna or special events. For example, the moon on a lake, plum flowers, rabbits or a samurai helmut for a festival.

So that’s going to wrap it up for this special food kanten wagashi "carp" recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!