I’ve made tons of Kohakutou in the past but my last four batches keep either not sitting or crystallizing. What am I doing wrong?

4 comments

1. Well acid will prevent jelling

   Looks kinda grainy, did the agar dissolve?

2. It looks like the sugar has completely crystallized, which can happen when there’s not enough water or if it’s cooked for too long. In Japanese recipes, they usually use a ratio of 150% sugar to water, like 200g of water, 300g of sugar, and 4g of agar agar. Your recipe appears to have more sugar than that. The right consistency is when a thin thread forms as you lift the spatula. You can check it in [this video](https://www.kurashiru.com/recipes/fcb18738-f6b0-47cb-9e00-69c73b037f2e).

3. Well I’ll tell you one thing that what your doing with that fork is diabolical….. that’s the first step

4. Edit: I finally figured out the issue, was boiling it too long. My last batch finally came out normal!