Your choice of adzuki beans or anko: tsubu-an or koshi-an (I used the canned variety)
200 g (1 can)
2 g (4 g also OK)
Salt (natural salt or shio-koji)
Combine water and powdered kanten to a pot and heat on low while mixing. Bring to a boil, then allow to boil for 2 minutes while mixing. Stop the heat.
Add your preferred anko, sugar, and salt to the pot in step 1 and mix. Bring to a boil while stirring on low heat.
Once it's cooled, transfer the mixture from step 2 into a container that moistened with water (whatever shape is fine). Chill in the refrigerator to harden.
Once it's hardened, it's complete Remove from the pan and cut into whatever size you like.
Putting it in this kind of container is trendy.
This is the natural salt I used. Using natural salt gives a smooth flavor.
Addition #1: Adjust the amount of salt to your liking.
Addition #2: For the powdered kanten, 2 g gives a smooth mouth feel while 4 g is much firm. Use whichever you prefer.
Story Behind this Recipe
A Japanese dessert with salt to beat the summer heat.
Adjust the amount of sugar used based on the sweetness of the anko. If using adzuki beans or bean paste instead of canned beans, add a bit more water for a smoother mizu-yokan. As for the natural salt, use whatever you like; regular salt is also OK.