Mamekan - Kanten and Red Bean with Kuromitsu

Author: Anita Jacobson




Prep Time: 2 hours

Cook Time: 15 mins

Total Time: 2 hours 15 mins

Serves: 8



  • Kanten (agar-agar) cubes
    1. Make the kanten by boiling together agar/kanten powder, water, and sugar. Different brand of agar/kanten powder may give different proportion of powder, water, and sugar, and it is best to follow your own instruction.
    2. Pour into a baking pan and let it set at room temperature. Then chill for 1 hour in the fridge. Cut into small 1/2 inch cubes.
  • Kuromitsu (black sugar syrup)
    1. Place all ingredients in a sauce pot and bring to a boil. Cook until the liquid is reduced to slightly more than 2 cups.
    2. Turn off the heat, and let cool at room temperature. Then transfer to a jar and store in the fridge.
  • To serve
    1. Place some kanten cubes in a serving bowl, top with 1 tablespoon of red bean paste, and pour some of the kuromitsu to fill about half of the bowl.


  • (*)Mizuame is liquid sweetener used in many traditional Japanese desserts/snack and is typically made of rice. You can also use honey or maple syrup if mizuame is not available.

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