1 tsp syrup which you like (monin syrup, maple syrup, mint alcoholic liqueur, etc….)
1. In a small cooking pot, put the sugar and set aside. Have a small plastic container ready (high temperature proof) and the syrup as well.
2. In a separate cooking pot, add water and agar powder. Melt the powder over medium heat, stirring constantly to prevent burning. Heat and stir until the agar powder melts completely. It usually takes 5 to 6 mins.
3. Transfer this hot mix into the cooking pot with the sugar from step #1. Melt the sugar, stirring constantly to prevent burning with a spatula. It will be very foamy and bubbly. Keep on stirring for about 7 to 8 mins, until strings form.
4. Remove from the heat and quickly add 1 tsp syrup of your choice. Mix well and immediately pour into the plastic container.
5. Chill in the fridge until it has set. It should be firm enough to cut.
6. Remove from the fridge and cut into small pieces (about 2 to 3 cm dices) and place them on a baking sheet. Let the candies sit there for 5 to 6 days until their surface dries out completely. The candies will be crystallized with a jewelry finish. They are crunchy outside, but inside texture is like jelly.
7. You can keep your “kohakutou” in an airtight container for about 2 weeks.