Kawamikan Ten mixed with Hojasha 100 grams.

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Description

Kansen or Japanese style jelly From the karagenan that mixed with Japanese tea Extracted from seaweed, deep red water from America Providing soft, sticky, different from general jelly Available in both clear cars for Randros, cakes or syrup or pure as various flavors, Matcha Kanthane, Ho Chichakan Ten and Brown Chu Jelly. Easy to make. Boil, just dissolve hot water or microwave (no need to boil). Easy set, just leave in room temperature for 60 minutes or chill 40 minutes before cutting into pieces. including 1. pure kanten for raindrop cake or mxing with syrup or puree for different flavours 2. Japanese matcha 3. Japanese houjicha, and 4. brown sugar. Simply dissolve in hot water (no need to boil) and leave it in room temperature for 60 MINS or Refrigrate for 40 MINS BEFORE DICING INTO CUBES.

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