How to make kanten with hojicha and kamaricha (Japanese green teas)
Japanese desserts have a special place in my heart. They’re usually not overly sweet and have a delicate balance of flavors that makes them unique. Anmitsu is a good example. This one’s made with Japanese tea blocks (kanten) which have a firm bite with plenty of tea flavor. I added a couple of tablespoons of sugar for sweetness but it’s totally optional. If you enjoy tea and you enjoy dessert, this is the best of both worlds and might be your new favorite way to enjoy both! 
Servings Prep Time
5cups 5minutes
Cook Time Passive Time
5minutes 3hours
Servings Prep Time
5cups 5minutes
Cook Time Passive Time
5minutes 3hours
Ingredients
Instructions
  1. Rinse and soak kanten in water for at least 30 minutes. You can break into pieces if it doesn’t fit.
  2. Squeeze out soaking water and brew 2 1/2 cups of tea for each stick.
  3. Using two separate saucepans, add 2 tablespoons of sugar and one stick of kanten to each pot. Add in hot tea and bring to a boil and cook for 2 minutes.
  4. Using two flat glass containers or plastic containers, pour and allow to cool and set (1 hour). Place in the refrigerator after they’ve come down to room temp. (~2 hours)
  5. Cut into small cubes about 1/4-1/2 in thick and serve in a small dessert bowl.
  6. Top with anko, shiratama, and kuromitsu.