(For all ingredients, please use organic versions if available)
2 cups azuki beans (small red beans)
4 cups water
1 teaspoon salt
200 grams raisins
5 grams agar powder
3 cups water for agar powder
Pinch of salt
2 cups apple juice
4 tablespoons rice malt syrup or beet sugar syrup
Seasonal fruits (kiwi fruit, blueberries, summer orange)

1. Clean and rinse the organic azuki beans.
2. Put the beans in the pot and add 4 cups of water.
3. Cover the pot and turn the heat on, let the bean cooked.
4. Meanwhile, make the agar jelly by adding 500 milliliters water into a pot.
5. Sprinkle the agar powder in and then heat up the water.
6. Cook it by keep stirring it until the agar powder dissolves.
7. Add in 2 pinches of salt into the agar powder, let the salt dissolve.
8. When the water starts to boil, keep it boiling for 1 or 2 minutes. Watch it so it doesn’t spill over.
9. Pour it into a container, let it cools down a little, cover it, and put it in the refrigerator to let it solidify.
10. Meanwhile, when the beans begin to boil, take the lid off, and let it cook for a while. At this time, remove the foam of the beans, and then turn the heat down to simmer.
11. And then put the lid back on.
12. When the beans float to the top, they are soft enough.
13. To make the syrup, pour in 2 cups of apple juice, boiled it down by half.
14. Add in the syrup then cook for a while, and then pour it in a container. When it cools down, refrigerate it.
15. When the beans are cooked, add in the raisins and some salt and cook for another 5 minutes. The beans are cooked like jam, so it is called bean jam anko.
16. Cut the fruits and the agar jelly.
17. Arrange them in a bowl. First, put the agar jelly in, and then put the fruits in. Next, put the blueberries in.
18. Use an ice cream scoop to scoop out the bean jam and put it on top. Put two scoops.
19. Sprinkle in the raisins, the syrup.
20. Put some syrup near, so we can add more if we would like.
21. Ready to be served.