Strawberry Amazake Kanten

  • Prep: 30m
  • Cook: 4hr
  • Serves: 4

Kanten is a Japanese gelatine free jelly using sea vegetable agar flakes. Here we used Amazake as the main liquid and added strawberries for the colour and its sweet flavour. Make it fancy by cutting into a flower shape or let it set in a fancy glass to serve.


  1. Mix the amazake with water. ( if you’d like a smooth finish, sieve the amazake before heating with the agar flakes.)
  2. Add agar flakes and amazake into a saucepan and bring to a gentile boil and simmer until the flakes have dissolved mix occasionally.
  3. Wash and slice the strawberries and place in a heatproof container, pour the amazake and leave in the container to cool before placing in the fridge to harden further.
  4. Slice and enjoy as a dessert on its own or with a scoop of ice cream

Recipe by Lisa Dawson from Clearspring UK. Clearspring is a family business and since 1993 they have been committed to pioneering authentic Japanese specialities and organic fine foods.


All to be sourced organic where possible

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