ホモテナシ

• Also called 艶(つや)干し錦玉.
• The TT recipe uses 糸寒天, which I've also used and which works well, but probably powdered would also work (I have a recipe from KM in my drive). The former needs reconstituting in cold water over night.
• To fill my 流し缶, I did:
  • 2.5 dried string 寒天, reconstituted over night and drained
  • 100 gr water
  • 175 gr water

Mix water and 寒天, cook until dissolved, strain (here it actually matters!) into sugar. Bring to 103° (that's quite fast!), then add colouring and pour int baking sheet. It should solidify quite quickly (maybe a few hours), then cut or stencil and let dry (minimise humidity) for 4-5 days

I overdid it with the temperature last time, so after 12 hours it already started to crystallise and was done in a day.

• It's very suitable for summer or winter with its icy appearance and texture
• KM made some with 酒 or かす, which were very nice.
• Check flavour for more ideas.