Kohakuto (also written as "kohaku-to") is a traditional Japanese sweet jelly that dates back to the Edo period. It was originally made by confectioners using seaweed‑derived agar and was prized for its delicate, translucent appearance that resembled amber (kohaku). It is often served during tea ceremonies and seasonal festivals.

In Kansai, artisans add a hint of yuzu citrus to the jelly, while in Kyushu some versions incorporate sweet potato puree for a subtle earthiness. Modern variations, like the one shown on Juns Kitchen, use food‑coloring to create bright ocean‑inspired hues.

Traditionally, Kohakuto is cut into small, bite‑size cubes and served on a small porcelain plate alongside other wagashi. It is eaten between sips of matcha to cleanse the palate and provide a sweet contrast to the bitter tea.

Kohakuto is popular during the Cherry Blossom (Hanami) festivals and New Year (Oshogatsu) gatherings because its translucent look symbolizes purity and good fortune.

Its unique texture—crunchy on the outside from a thin caramelized layer and soft, jelly‑like inside—sets it apart. The use of agar, a seaweed‑derived gelling agent, also makes it naturally vegan, unlike many mochi‑based sweets.

Authentic Kohakuto uses dried Tanga seaweed (the source of agar), cane sugar, and pure water. Modern cooks often replace the seaweed with powdered agar for convenience, and may add food coloring or natural extracts for visual appeal.

Kohakuto pairs nicely with matcha ice cream, dorayaki pancakes, or a simple bowl of sweet red bean soup (azuki). The light sweetness balances richer wagashi.

Juns Kitchen focuses on clear, step‑by‑step visual storytelling, often highlighting traditional Japanese ingredients and techniques while adding playful twists. The channel emphasizes minimal ingredient lists and reproducible home‑cooking methods.

Common errors include under‑dissolving agar (resulting in a runny jelly), boiling the mixture too aggressively (which can cause a bitter taste), and cutting the jelly before it is fully set. Follow the recommended cooling time and ensure the agar is fully dissolved.

Yes, you can prepare Kohakuto a day in advance. Keep the cut pieces in an airtight container in the refrigerator; they stay fresh for up to three days. Do not freeze, as the texture becomes grainy.

The jelly should be firm enough to hold its shape when lifted, with a glossy, translucent surface. When you press lightly, the interior should give a gentle wobble, and the outer layer may have a faint, slightly crisp sheen if a caramelized crust formed.