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1
Soak the ito-kanten in plenty of water overnight.
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2
Set aside a small amount of nerikiri to color red.
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3
Make goldfish with nerikiri in any shape you like.
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4
Prepare a small non-stick sauce pan, or frying pan that will not bleed color into the mixture, then place the softened ito-kanten and 200 ml of water into the pan and turn the heat on .
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5
Stir the ito-kanten and water while being careful not to burn it.
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6
Add the granulated sugar when the ito-kanten has completely dissolved.
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7
(Do not stir too much).
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8
Once the granulated sugar has dissolved, pass the mixture through a strainer, and divide into 3 containers.
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9
Place 2 of the containers in hot water bath and maintain the mixture at 45-50C.
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10
Pour the mixture from the other container (not in hot water bath) into cups.
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11
Wait until the mixture is cooled and lightly solidified.
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12
(It's ready if it sticks on your finger tip when you touch it).
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13
Place the goldfish-shaped nerikiri upside-down in the cups.
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14
Cover the nerikiri by pouring enough mixture from one of the containers maintained in the hot water bath.
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15
Make blue colored mixture by adding the blue food dye into the other container in the hot water bath.
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16
When the clear-colored mixture is lightly solidified, pour the blue colored mixture into the cups.
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17
Cover with lids and leave the cups in room temperature for a few hours.
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18
Chill them in the fridge 30 minutes before eating.
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19
Remove from the cups and the goldfish-shaped kingyokukan are ready to be served.
