Mizu Shingen Mochi

Combine the water, agar and sugar in a small saucepan. Stir to dissolve as much as possible.

Bring to a rolling boil, and let it boil for a full minute as you stir continuously.

You should see no cloudiness, no undissolved granules, just clear liquid.

Let it cool completely.

Pour into a semi-spherical mold. If using a spherical mold, do not close using the lid that came with the kit, rather just cover with cling film. We want a flat base for the sphere.

Refrigerate overnight or for 5-6 hours at least.

Run a small toothpick around the edge to loosen it up. Sit the mold in warm water for a few seconds to loosen the base.

Unmold carefully and serve immediately with a side of Kuromitsu and Kinako.