Awa Yuki (Kanten)

Mrs. Takeo Isoshima

• 1/2 cup shredded or 1 stick kanten (agar agar)
• 1 1/2 cups water
• 1 1/4 cups sugar
• 1 egg white

Soak kanten in water for 1/2 hour. Boil until kanten is dissolved. Add sugar and cook until sugar is dissolved. Strain kanten syrup through wire strainer and pour slowly into stiffly beaten egg white. Beat until well blended. Pour into a square pan (8″ x 8″) and cool. When set, cut in square or oblong pieces.