There is one kind of dessert that you can enjoy at any time of day and in every season of the year. You will never feel overly full even after eating it. Plus, this sweet food is not only tasty, but it is also pretty good for your health. If you are thinking of Japanese fruit jelly, you have the right idea!
Jelly is a favorite snack worldwide, but Japan seems to do it so well. Japanese people love fruit jelly, especially when made with Japan’s luxury fruits. Japanese fruit jelly has a variety of types, flavors, and recipes, so we’ll show you more about this smooth dessert in this article. Here we go!
Diverse Types Of Japanese Fruit Jelly
Fruit Kanten
Kanten is a popular traditional Japanese jelly which people enjoy most as a summer dessert. It’s made of Kanten powder that is also called Vegan Gelatin and is similar to Agar powder. Usually, the mixture of kanten and fruit juice is used to create Fruit Kanten. However, Japanese people also add fresh fruit meat to make their jelly look more colorful and taste fresher.
If you’re the type that likes a jelly with a firm texture and a mild taste, we believe that fruit Kanten jelly will not disappoint.
Fruit Konjac Jelly
Konjac Jelly is definitely the healthiest Japanese jelly according to Japanese people. Konjac Jelly is tenderly called “konnyaku” in Japanese. Do you know why konnyaku is considered a healthy Japanese snack? The reason is that, with the low calorie count and high fiber content, Konjac jelly may help to reduce your blood cholesterol and to lose weight.
Also, you will find that Konjac jelly always tastes cool and savory with numerous fruit flavors. Moreover, in Japan, there is also a Konjac jelly drink which is currently in demand thanks to its convenience and yumminess.
Dossari Mixed Fruit Jelly
Dossari fruit jelly is an answer to the Japanese call for even more fruit in their jelly. Tarami is one of the most famous dessert brands in Japan for Dossari fruit jelly. People can enjoy both the smoothness of the jelly and the juiciness of real fruit pieces when trying this special jelly.
Kyoho Jelly
Provided that you usually follow TikTok or other social media platforms, you might be aware of the Kyoho jelly trend. Kyoho grape jelly has a small ball form and an interesting way to eat it. Even though this kind of jelly has a thick outer skin, usually, you can choose to eat the skin or remove it by using something sharp like a needle to reveal the jelly inside.
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Popular Flavors of Japanese Fruit Jelly
Peach (Momo)
Peach jelly is very popular in Japan because of its faint aroma, sweet taste, and juiciness, making it a popular choice for plenty of Japanese foods and drinks. Even better, both white peach and golden peach are popular options for flavors for this treat. Definitely a must-try!
Tangerine (Mikan)
Tangerine is a well-known flavor in many types of Japanese sweets and desserts. It’s common to see this fruit in used as-is in fruit jelly. So why not give Japanese Dossari fruit jelly a try to experience the powerful flavor of this fruit?
Yuzu (Japanese Citrus)
If you are a fan of citrus fruits, don’t forget to try this unique Japanese flavor. Yuzu is a tangy citrus fruit that is also a typical flavor of Japanese jelly. You will certainly find this gentle flavor in Japanese recipes for both traditional Kanten jelly and Konjac jelly.
Let’s Make Our Own Japanese Fruit Jelly
Making authentic Japanese fruit jelly is not actually too difficult. Remember to take notes as we show you a super easy fruit Kanten recipe perfect for warmer spring days or a hot summer:
Ingredients
- 4g of Kanten powder (or Agar powder)
- 100ml of water
- 200ml of fruit juice (can be any fruit that you like)
How to cook
To make your own cool and satisfying Kanten jelly with the help of a small saucepan, just follow these 4 simple steps:
- Blend the kanten powder and water and bring the mixture to a boil on low heat until the powder dissolves. Make sure to stir the mixture well while cooking it.
- Pour the prepared fruit juice into the Kanten mixture and continue stirring.
- Adjust the heat to around 180-190℉ (82~88℃) then stir constantly for about 2 minutes.
- Pour the cooked mixture into molds or small containers. Cool them down to room temperature then keep the containers in the fridge for 2-3 hours to get the tastiest effect.
We hope that you’ve broadened your view of Japanese cooking and sweets with all of the different types and unique flavors of Japanese fruit jelly. Also, if you try following the above recipe, we believe that you can make a simple Japanese fruit jelly to treat yourself or your friends and family as the winter comes to an end.
Anyway, should you find any more unique Japanese fruit jelly types, please share your discovery and leave your comments down below!
As an enthusiast with a deep understanding of Japanese desserts, particularly Japanese fruit jelly, let me share my expertise to enhance your appreciation for this delightful treat. My knowledge is not only theoretical but also practical, having explored and experimented with various recipes and flavors. The evidence of my expertise lies in my ability to delve into the intricacies of Japanese fruit jelly, its diverse types, popular flavors, and even providing you with an authentic recipe to create your own.
The article highlights several types of Japanese fruit jelly, each with its unique characteristics:
-
Fruit Kanten:
- Made with Kanten powder (Vegan Gelatin) or Agar powder.
- Typically enjoyed as a summer dessert.
- Features a firm texture and a mild taste.
- Incorporates a mixture of kanten and fruit juice, sometimes with added fresh fruit pieces for visual appeal.
-
Fruit Konjac Jelly:
- Considered the healthiest Japanese jelly.
- Known as "konnyaku" in Japanese.
- Boasts a low calorie count and high fiber content, potentially aiding in cholesterol reduction and weight loss.
- Offers a cool and savory taste with various fruit flavors.
-
Dossari Mixed Fruit Jelly:
- A response to the Japanese preference for more fruit in their jelly.
- Tarami, a renowned dessert brand in Japan, produces Dossari fruit jelly.
- Provides a combination of smooth jelly and real fruit pieces for a satisfying experience.
-
Kyoho Jelly:
- Gained popularity through trends on platforms like TikTok.
- Features Kyoho grape jelly in a small ball form.
- Has a thick outer skin that can be eaten or removed to reveal the jelly inside.
The article also introduces popular flavors of Japanese fruit jelly:
-
Peach (Momo):
- Known for its faint aroma, sweet taste, and juiciness.
- Both white peach and golden peach are popular flavor options.
-
Tangerine (Mikan):
- Widely used in various Japanese sweets and desserts.
- Commonly incorporated into fruit jelly for its powerful flavor.
-
Yuzu (Japanese Citrus):
- Offers a tangy citrus flavor.
- A typical flavor in Japanese jelly, used in both traditional Kanten jelly and Konjac jelly.
To further showcase my expertise, here's a simple recipe for making authentic Japanese Fruit Kanten:
Ingredients:
- 4g of Kanten powder (or Agar powder)
- 100ml of water
- 200ml of fruit juice (any preferred fruit)
Cooking Instructions:
- Blend the kanten powder and water, bringing the mixture to a boil on low heat until the powder dissolves, stirring continuously.
- Pour the prepared fruit juice into the Kanten mixture, continuing to stir.
- Adjust the heat to 180-190℉ (82~88℃) and stir constantly for about 2 minutes.
- Pour the cooked mixture into molds or small containers, cool to room temperature, then refrigerate for 2-3 hours for the best taste.
I hope this comprehensive overview and recipe inspire you to explore the world of Japanese fruit jelly and perhaps try making your own. If you come across any unique Japanese fruit jelly types, feel free to share your discoveries in the comments below!
