Japanese Fruit Jelly: Everything You Need To Know

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 various 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 that people enjoy most as a summer dessert. It’s made of Kanten powder which is also called Vegan Gelatin and is similar to Agar powder. Usually, a 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 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 its low-calorie count and high fiber content, konjac jelly may help reduce your blood cholesterol and help you lose weight. 

Also, you will find that Konjac jelly always tastes excellent and savory with numerous fruit flavors. Moreover, there is also a Konjac jelly drink in Japan, 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 Japan’s most famous dessert brands for Dossari fruit jelly. When trying this special jelly, people can enjoy both the smoothness of the jelly and the juiciness of authentic fruit pieces.

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 is an exciting food. Even though this kind of jelly has a thick outer skin, you can usually eat the skin or remove it by using something sharp like a needle to reveal the jelly inside.  

Looking for something to satisfy your sweet tooth or wash it down? Check out TokyoTreat! TokyoTreat sends the latest Japanese sweets, savory treats, and drinks from Tokyo to satisfy any flavor craving!

Famous 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 many Japanese foods and drinks. Even better, white and golden peach are popular 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 used as-is in fruit jelly. So why not give Japanese Dossari fruit jelly a try to experience the robust 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 undoubtedly find this gentle flavor in Japanese recipes for traditional kanten 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, and then keep the containers in the fridge for two-three hours to get the tastiest effect. 

We hope you’ve broadened your view of Japanese cooking and sweets with all the different types and unique flavors of Japanese fruit jelly. Also, if you try following the above recipe, we believe you can make a simple Japanese fruit jelly to treat yourself or your friends and family as the winter ends. Anyway, if you find any more unique Japanese fruit jelly types, please share your discovery and leave your comments below!