📝 About This Recipe
Kinkanto is a breathtakingly beautiful Wagashi that captures the essence of winter citrus in a translucent, jewel-like agar jelly. Named for its resemblance to 'Kinkanto' (golden sugar candy), this traditional sweet features whole or sliced kumquats suspended in a crystal-clear syrup, offering a sophisticated balance of tart citrus brightness and delicate sweetness. It is a celebratory treat often enjoyed during the New Year, prized for its stained-glass appearance and refreshing palate-cleansing qualities.
🥗 Ingredients
Candied Kumquats (Kinkan no Kanro-ni)
- 12-15 pieces Fresh Kumquats (firm and bright orange)
- 100 grams Granulated Sugar (for the poaching syrup)
- 200 ml Water (to cover the fruit)
- 1 tablespoon Mirin (for a glossy finish)
Kanto Jelly Base
- 4 grams Kanten (Agar-Agar) Powder (or 1 stick of thread kanten, soaked and shredded)
- 500 ml Water (filtered water is best for clarity)
- 150 grams Granulated Sugar (high sugar content ensures transparency)
- 2 tablespoons Mizuame (Japanese Liquid Glucose) (essential for the 'jewel' shine and texture)
- 1 teaspoon Lemon Juice (strained, to prevent cloudiness)
- 1 pinch Gold Leaf (optional, for a luxurious finish)
👨🍳 Instructions
-
1
Wash the kumquats thoroughly. Using a wooden skewer or toothpick, prick the skin of each kumquat 5-6 times to prevent them from bursting and to allow the syrup to penetrate.
-
2
Place the kumquats in a small pot of boiling water and blanch for 2 minutes. Drain and immediately plunge into cold water to remove bitterness.
-
3
In a clean saucepan, combine 200ml water and 100g sugar. Bring to a simmer, add the kumquats, and cook on low heat for 15-20 minutes until the fruit is translucent. Stir in the mirin in the last 2 minutes, then let the fruit cool completely in the syrup.
-
4
Once cooled, halve the kumquats and remove any seeds with a small pick. Set the fruit aside on a paper towel to drain excess moisture.
-
5
In a medium saucepan, combine 500ml of filtered water and the kanten powder. Whisk well while cold to ensure no lumps remain.
-
6
Bring the kanten mixture to a boil over medium heat. Once boiling, reduce heat slightly and simmer for 2 minutes, stirring constantly to fully dissolve the agar.
-
7
Add the 150g of granulated sugar to the kanten liquid. Continue to simmer for another 3-5 minutes until the liquid becomes slightly thicker and very clear.
-
8
Stir in the mizuame (liquid glucose) and lemon juice. The mizuame provides a distinctive 'snap' to the jelly and a glass-like shine.
-
9
Remove the mixture from the heat and strain through a fine-mesh sieve or cheesecloth into a clean bowl to remove any undissolved particles or bubbles.
-
10
Lightly moisten a square Nagashikan (Japanese jelly mold) or a glass container with water. Pour a thin layer (about 1cm) of the jelly mixture into the bottom.
-
11
Allow the first layer to set slightly at room temperature until it is tacky but not firm. Arrange the candied kumquat halves face down onto this layer in a decorative pattern.
-
12
Gently pour the remaining jelly mixture over the kumquats. If using gold leaf, use a toothpick to swirl small flecks into the liquid now.
-
13
Let the mold sit at room temperature until cool, then transfer to the refrigerator for at least 2 hours to set completely.
-
14
To unmold, run a thin knife around the edges and invert onto a cutting board. Slice into elegant rectangular bars or squares using a wet knife, wiping the blade between each cut.
💡 Chef's Tips
Always use filtered water for the kanten base to achieve the iconic 'crystal' clarity of Kinkanto. Do not skip the mizuame; it prevents the sugar from recrystallizing and gives the jelly its professional luster. When simmering the kanten, ensure it boils for at least 2 minutes, otherwise it may not set properly. If bubbles appear on the surface after pouring, gently pop them with a toothpick or lightly spray with a mist of food-grade alcohol. Ensure the kumquats are patted dry before placing them in the mold to prevent bleeding colors into the clear jelly.
🍽️ Serving Suggestions
Serve chilled on a dark ceramic or lacquerware plate to make the golden colors pop. Pair with a bowl of hot, frothy Matcha (ceremonial grade green tea) to balance the sweetness. Accompany with a small bamboo pick (kuromoji) for an authentic Japanese tea ceremony experience. Serve alongside a small glass of chilled Umeshu (plum wine) for a sophisticated dessert course. For a summer variation, serve on a bed of crushed ice to keep the jelly firm and refreshing.