This episode features some cool and refreshing sweets for the summer. We savor Warabi-mochi (a jelly-like confection covered in sweet, toasted soybean flour) at a riverside restaurant in Kibune, north of Kyoto Prefecture, as well as a glittering, jewel-like jelly produced by a confectioner that has been in business for over 130 years. And we highlight Mitsu-mame, an agar jelly shaped like ice cubes, which are cooling to the eye, and another agar jelly known as a Tokoro-ten, which is produced with spring water from Mt. Fuji and which is served either with a dark sugar syrup or rice vinegar and soy sauce. And we look at what the famous screenwriter and essayist Kuniko Mukoda (1929-1981) had to say about Mizu-yokan (a thick, jellied dessert made from red-bean paste, agar, and sugar). Her belief was that it should be served with the right type of music and lighting.
