Ama-no-gawa

Photo

Recipe

Used glenn’s Mizu-yokan recipe for one layer, then a modified version of the sweets lady book recipe for Ama-no-gawa.

Sized to fit our smaller (12cm) nagashikan.

Mizuyokan:

• 250g koshian
• 250g water
• 50g sugar
• 3g kanten

Kingyokukan:

• 250g water
• 164g sugar
  • Note from 2025-07-04: next time, try a little less sugar. Maybe 100g?
• 3g kanten

Making for those is as usual, ie:

1. Add cold water and kanten together, then bring to a boil. Once boiling, let simmer for a min or two.
2. Add sugar, boil, simmer for a min or two.
3. Add koshian, boil, simmer for a min or two.

Method

Top layer (put in upside down)

1. Spray the bottom of the nagashikan with water.
2. Add gold flakes.
   1. Don’t worry much about getting it even; it will even out after the first pour.
3. Make the kingyokukan.
4. Pour in a very thin layer of kingyokukan, just enough to cover the gold flakes.
   1. They’ll rise to the surface, not really cover.
   2. Using a chopstick, spread the flakes around.
      1. 
5. Wait for that layer to cool (pretty much completely), then add the rest of the kingyokukan.
   1. Pour over the back of a spoon so you don’t have one sharp pouring point.
   2. No need to move the pouring all around though — pouring over the back of a spoon from one spot in the nagashikan, letting it flow to the rest, is good.
      1. (Do this if one portion of the thin layer is set, but the rest isn’t. You can pour into that set portion, and let the gentle flow cover the unset portion).
6. Wait for that layer to cool, then make the mizuyokan layer and pour over the back of a spoon.
   1. IMPORTANT! DO NOT LET IT COOL TOO MUCH.
   2. MAKE SURE TO START THE MIZUYOKAN EARLY ENOUGH THAT IT’S READY TO POUR ONCE THE KINGYOKUKAN IS WOBBLY BUT NOT TOTALLY SET.

Cutting:

• Cut the nagashikan in half lengthwise (hot dog).
• Then cut 3cm slices.

How to eat