Chilled Azuki Gelatin

In this summertime, teatime snack, sweet azuki bean paste is set in agar-agar gelatin. The gelatin is so smooth and slippery that it slides down your throat, leaving a cool feeling. To make the gelatin you can use agar-agar in either stick or string form. I prefer the latter type, which produces a much softer touch.

I sometimes add sweetened cooked chestnuts to the gelatin. They are available at Japanese food stores, but if you can’t find them you can leave them out.

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