Mizu Yokan
2 sticks kanten
2 cups water
1/2 cup sugar
2 1-pound 2-1/3 oz. can koshian
Rinse kanten, squeeze out water, and soak in water for 30 minutes. Then cook until kanten is dissolved.
Add sugar and bring to a boil.
Then add koshian and bring to boil again.
Pour into 8” x 8” pan and allow it to cool and to set. Cut into desired pieces to serve.
VARIATION: Instead of 2 cans of koshian, use one can each of koshian and tsubushian.
