Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kanten wagashi "carp". It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really 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 easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Kanten Wagashi "Carp" is something that I have loved my whole 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. Get 60 g Nerikiri-dough
2. Make ready Please refer to "Dough for Nerikiri-Wagashi (with wheat flour)" or "Nerikiri-dough (with rice flour)"
3. Take 10 g Black Nerikiri-dough
4. Make ready Please refer to "Black Dough for Nerikiri-Wagashi (with wheat flour)"
5. Make ready 2 g Agar
6. Take 150 gGranulated sugar
7. Prepare 200 ml Water
8. Get Black sesames
9. Make ready ＋ Food colorings

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. Staple ingredients include adzuki beans, rice flour and sticky rice, but there are endless variations representing the seasons such as sakura (cherry blossoms) in spring , kanten jelly as. All the wagashi made in Master Takeshi's store are made with traditional natural food colours eg. the red colouring is made from the yellow safflower.

Instructions 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.

Staple ingredients include adzuki beans, rice flour and sticky rice, but there are endless variations representing the seasons such as sakura (cherry blossoms) in spring , kanten jelly as. All the wagashi made in Master Takeshi's store are made with traditional natural food colours eg. the red colouring is made from the yellow safflower. 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.

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