Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kanten wagashi "carp". It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kanten Wagashi "Carp" is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Kanten Wagashi "Carp" is something which I have loved my entire life.

Kanten Wagashi "Carp" 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.

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

Wasambonto One of the oldest of Japanese produced sugars, wasambonto is the result of intensive labor and unique refining process; it features a powdery smooth texture, elegant taste and fragrance commonly made into higashi , a molded dry sweet. 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.

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.

See more ideas about Wagashi, Wagashi recipe, Japanese sweets. See more ideas about Wagashi, Japanese dessert, Japanese sweet. TSUEN TEA : Look at this beautiful Wagashi at Yuwa where they carry my Green Tea ♡ Yuwa Japanese Cuisine. Hanabi (花火, translation: flower fire), or fireworks, were popularized and developed during the resplendent days of Edo period and have come to hold cultural significance in Japan both in physical displays and metaphorically as a symbol of ephemeral beauty. See more ideas about Wagashi, Wagashi recipe, Japanese wagashi.

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