Mizu Yookan

• 2 sticks Kanten (agar-agar) 14 grams
• 400 grams Anko (koshian or tsubuan)
• 2 1/2 cups Water

1. Break kanten into small pieces.
2. Add to 2 1/2 cups water and soak for 20 min.
3. Boil until kanten dissolves.
4. Add anko.
5. It's already sweet, so don't add sugar!
6. Mix well and pour into 9x13 pan.
7. Hardens at room temperature, but may refrigerate.
8. Slice and serve.

kanten, water

Taken from cookpad.com/us/recipes/275282-mizu-yookan (may not work)