2 1/2 c. azuki beans
6 c. water, approx.
1 c. dried kuri (chestnuts)
3 sticks white kanten (agar-agar)
3/4 c. raw sugar
1 tsp. salt

Soak azuki beans overnight in lots of water. Cook beans in the same water until beans are tender. Remove excess water from cooked beans and add enough water to make 6 cups.

Soak dried kuri overnight, too.

Rinse kanten, squeeze out water, tear in pieces and boil in the 6 cups of bean water until kanten melts. Strain this mixture with a sieve.

Combine all ingredients and boil on high for 45 minutes, stirring constantly to prevent scorching.

Pour into pan, cool and refrigerate.