角寒天 業務用 約12g×8本

■Please make your reservation in advance. ■For commercial use, each stick has a higher density than home-use products, at approximately 12g. Each stick holds approximately 6 cups (approximately 1200cc) of water. ■Made in Japan, unbleached, and safe. ■Can be shipped with items weighing less than 20kg (excluding some products). "Rakuten Senior Market" Agar, Commercial Use, Agar Sticks, Agar Sticks, Health Food, Dietary Fiber, Diet, Kanten, Premium Agar, Commercial Agar, Hakuyuki Agar, Hakujirushi Milk Agar, Egg Agar. This is a high-quality, commercial-grade square agar with excellent coagulation properties, used by artisans of local cuisine and Japanese confectionery. For commercial use, each stick has a higher density than home-use products, at approximately 12g. Each stick holds approximately 6 cups (approximately 1200cc) of water. Because commercial use is sold individually, the packaging is simple. Because the agar sticks are made in Japan and unbleached, they may appear slightly yellowish, but this is proof that they have not been bleached, so you can use them safely every day. Due to the traditional manufacturing method, small foreign objects such as straw shavings and dust may be present during the drying process. Please wash with water before use. After delivery, please store at room temperature, avoiding high temperatures, humidity, and direct sunlight. We strive to prepare as quickly as possible, but due to stock availability, if you wish to specify a delivery date, please enter a date 7 days or later from the date of order receipt. [Sweet Potato Yokan] Ingredients: ■Half of a commercial-grade cube agar (approx. 6g) ■500g sweet potato ■25cc milk ■200cc water ■3 tablespoons sugar (add or reduce to taste) ■A pinch of salt *Appropriate amount of water for soaking the agar. As ingredients and the degree of solidification vary depending on your preference, the amount of water and seasonings should be used as a guide. Break the cube agar into appropriate pieces and place in a bowl with water. Knead the torn pieces in the water to mix well. Soak the agar in plenty of water for about half a day. Boil the sweet potato, peel it, mash it, and add the hot milk and sugar. Put 200cc of water in a pot and heat over low to medium heat. Squeeze out as much excess water as possible from the bowl, add the agar to the pot and stir to dissolve. Once the agar has dissolved, turn off the heat, add 3 and continue kneading over low heat. Add salt to 6 to adjust the flavor. (A slightly sweeter mixture will have just the right sweetness when cooled, so if it feels a little too sweet, add some sugar.) Press down to remove any air, transfer to a container, let cool, and chill in the refrigerator until solidified. *No preservatives are added, so consume as soon as possible. [Daily Milk Agar] Ingredients: ■ 1 commercial-grade cube agar (approx. 12g) ■ 800cc water ■ 400cc milk * Water for soaking, as needed. The amount of water should be used as a guide as preferences for ingredients and solidification are a matter of preference. Add sugar to taste. [Step 1] Prepare one cube of agar and break it into pieces. [Step 2] Add water to a bowl and knead the torn pieces of agar until they blend. [Step 3] Soak the agar in plenty of water for about half a day. [Step 4] Add 800cc of water to a pot and heat over low to medium heat. [Step 5] Squeeze out as much excess water as possible from the bowl and add it to the pot. [Step 6] Stir slowly to dissolve the agar. [Step 7] Heat milk in a small saucepan. Once the agar has dissolved in the water, add the milk and turn off the heat. [Step 8] Wet the container with water beforehand and pour in the agar liquid. *We recommend refrigerating after cooling. This time, we intentionally made milk agar without sugar, as it will be served with fruit, fruit sauce, or jam on a daily basis. However, if you want to add sugar, add it after adding the milk. Furthermore, agar made with green soybean flour is highly recommended for its fragrant flavor and rich color. There are many variations of agar. We hope you enjoy it in your desserts and everyday meals. [Local Cuisine: Egg Agar] Ingredients: ■ 1 commercial-grade cube agar (approx. 12g) ■ 1000cc water ■ 2 eggs ■ 6 tablespoons sugar ■ 1 teaspoon salt ■ 1 teaspoon soy sauce ■ A little umami seasoning (no need to add if you don't have any) * Water for soaking to taste As ingredients and the degree of solidification are a matter of personal preference, the water and seasonings should be used as a guide only. Prepare 1 cube agar and break it into pieces. Put water in a bowl and knead the torn pieces in the water to mix them well. Soak the agar in plenty of water for about half a day. Put 1000cc of water in a pot and heat over low to medium heat. Squeeze out as much excess water as possible from the bowl and add it to the pot, stirring to dissolve the agar. Add sugar, salt, soy sauce, and umami seasoning, adjust seasoning, and turn off the heat. (It will taste a little bland once it cools, so we recommend a slightly stronger seasoning.) Wet the container you will pour the mixture into with water beforehand, then crack and beat the eggs into a bowl. Pour the agar liquid into the container and while it is still hot, quickly add the beaten eggs while stirring the agar liquid with chopsticks. Allow to cool and then chill in the refrigerator to harden. Beat the eggs quickly while the agar liquid is still hot. (This will result in cubes of agar with a beautiful beaten egg pattern all over.) If you add it after it has cooled or if you do not mix the agar liquid and beaten eggs properly, the beaten eggs will sink to the bottom and harden.