Combine the agar and sugar together and mix well. Add water to a saucepan. Then add agar/sugar mix in small batches, mixing in between to help it dissolve. We are using 1/3 less agar than the required amount to get it to the right consistency.

Mix in the rest of the agar mix and slowly bring to a boil. Chill the saucepan in cold water. Pour the mixture into round molds and refrigerate until firm.

Carefully put them onto plates (they are very delicate) and serve with kuromitsu (Japanese black sugar syrup) and kinako (ground soybeans). Enjoy!