![\"\u5bd2\u5929\u30fb\u30bc\u30e9\u30c1\u30f3\u30fb\u30a2\u30ac\u30fc\u306e\u9055\u3044\uff5c\u548c\u83d3\u5b50\u3067\u306e\u4f7f\u3044\u5206\u3051\"](\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/thumbnail-70a4d445-a672-4ba1-9816-b935406d23ab-1.jpg\")
<\/p>\n<\/p>\n
\u548c\u83d3\u5b50\u306e\u30bc\u30ea\u30fc\u306f\u3001\u51dd\u56fa\u5264\u306b\u4f55\u3092\u9078\u3076\u304b\u3067\u4ed5\u4e0a\u304c\u308a\u304c\u5909\u308f\u308a\u307e\u3059\u3002<\/p>\n
\u5bd2\u5929\u3001\u30bc\u30e9\u30c1\u30f3\u3001\u30a2\u30ac\u30fc\u3002\u305d\u308c\u305e\u308c\u306b\u500b\u6027\u304c\u3042\u308a\u3001\u9078\u3073\u65b9\u3072\u3068\u3064\u3067\u98df\u611f\u3082\u900f\u660e\u611f\u3082\u3001\u307e\u308b\u3067\u5225\u7269\u306b\u5909\u308f\u308a\u307e\u3059\u3002\u539f\u6599\u3054\u3068\u306e\u6027\u8cea\u3068\u3001\u6fc3\u5ea6\u30fb\u7cd6\u30fb\u52a0\u71b1\u306e\u6761\u4ef6\u304c\u900f\u660e\u611f\u306b\u3069\u3046\u52b9\u304f\u304b\u3092\u62bc\u3055\u3048\u308c\u3070\u3001\u72d9\u3063\u305f\u98df\u611f\u3068\u900f\u660e\u611f\u306b\u8fd1\u3065\u3051\u3084\u3059\u304f\u306a\u308a\u307e\u3059\u3002<\/p>\n
\u3053\u306e\u8a18\u4e8b\u3067\u306f\u3001\u548c\u83d3\u5b50\u30bc\u30ea\u30fc\u306b\u4f7f\u308f\u308c\u308b\u4e3b\u8981\u306a\u539f\u6599\u306e\u7279\u6027\u304b\u3089\u3001\u900f\u660e\u611f\u3092\u51fa\u3059\u6fc3\u5ea6\u30fb\u7cd6\u30fb\u52a0\u71b1\u306e\u6761\u4ef6\u3001\u679c\u6c41\u3084\u9999\u6599\u306e\u9078\u3073\u65b9\u307e\u3067\u6574\u7406\u3057\u307e\u3059\u3002<\/p>\n
See Minoyo's Product List Here<\/a><\/p>\n The representative gelling agents used as raw materials for wagashi jelly are three types: agar (kanten), gelatin, and agar-agar. Understanding the characteristics of each is the first step toward achieving the ideal texture.<\/p>\n Agar is a gelling agent made from seaweeds such as tengusa and ogonori.<\/p>\n Its greatest features are a strong gelling power that keeps setting even at room temperature, and a crisp, gently crumbling texture. Although its translucency is inferior to gelatin and agar-agar, its appeal is the refined melt in the mouth characteristic of wagashi. It is ideal for traditional wagashi such as mizu-yokan, kingyoku, and neri-yokan, and it has good compatibility with sugar; adding sugar improves both firmness and translucency.<\/p>\n \u7c89\u672b\u5bd2\u5929\u306f\u3001\u4f7f\u7528\u3059\u308b\u88fd\u54c1\u306e\u8868\u793a\u30fb\u898f\u683c\u66f8\u306b\u5f93\u3063\u3066\u52a0\u71b1\u3057\u3001\u5b8c\u5168\u306b\u6eb6\u304b\u3057\u307e\u3059\u3002<\/p>\n Gelatin is an animal-based protein made from collagen contained in the bones and skin of cattle and pigs.<\/p>\n Its greatest appeal is a wobbly elasticity and a good melt in the mouth that dissolves at body temperature. Because it sets below 20\u00b0C and loses its shape at around 25\u00b0C, care is needed when handling it in summer. It is suited to mousses, bavarois, and Western-style jellies, but it is also used in wagashi when a soft texture is desired.<\/p>\n Because enzymes contained in raw pineapple, kiwi, and the like break down gelatin, heat treatment is essential when using these fruits.<\/p>\n Agar-agar is a gelling agent made by blending components extracted from seaweed and the seeds of leguminous plants.<\/p>\n It is characterized by outstandingly high translucency and a smooth, slippery texture. Because it produces the most translucent finish compared to agar and gelatin, it is ideal for wagashi that emphasize visual beauty. It sets quickly and requires no soaking, so work efficiency is also good. It is prized for translucency-focused summer wagashi such as mizu-manju and cooling confections.<\/p>\n It must be heated for about 30 seconds after boiling to dissolve completely, and mixing it with sugar first helps prevent clumping.<\/p>\n The beauty of wagashi jelly is greatly influenced by its translucency.<\/p>\n \u900f\u660e\u611f\u306f\u3001\u51dd\u56fa\u5264\u306e\u6fc3\u5ea6\u3067\u5909\u308f\u308a\u307e\u3059\u3002<\/p>\n \u5bd2\u5929\u306f\u6fc3\u5ea6\u3092\u4e0b\u3052\u308b\u3068\u900f\u660e\u611f\u3092\u51fa\u3057\u3084\u3059\u304f\u306a\u308a\u307e\u3059\u304c\u3001\u56fa\u3055\u306f\u4f4e\u4e0b\u3057\u307e\u3059\u3002\u5fc5\u8981\u306a\u91cf\u306f\u88fd\u54c1\u3054\u3068\u306b\u7570\u306a\u308b\u305f\u3081\u3001\u4f7f\u7528\u3059\u308b\u51dd\u56fa\u5264\u306e\u898f\u683c\u66f8\u306e\u63a8\u5968\u6fc3\u5ea6\u3092\u8d77\u70b9\u306b\u8a66\u4f5c\u3067\u8abf\u6574\u3057\u307e\u3059\u3002<\/p>\n If the concentration is too high it tends to become cloudy, and if too low it becomes hard to set, so it is important to determine the optimal balance for each recipe.<\/p>\n The type and amount of sugar also affect translucency.<\/p>\n \u30b0\u30e9\u30cb\u30e5\u30fc\u7cd6\u306f\u6700\u3082\u900f\u660e\u5ea6\u304c\u9ad8\u304f\u3001\u4e0a\u767d\u7cd6\u3084\u304d\u3073\u7802\u7cd6\u306f\u82e5\u5e72\u8272\u5473\u304c\u51fa\u307e\u3059\u3002\u7518\u3055\u306f\u6c34\u5206\u91cf\u306b\u5bfe\u3059\u308b\u7802\u7cd6\u306e\u5272\u5408\u3067\u6c7a\u3081\u3001\u8a66\u4f5c\u3067\u8abf\u6574\u3057\u307e\u3059\u3002\u6c34\u3042\u3081\u3092\u4f75\u7528\u3059\u308b\u3068\u3001\u900f\u660e\u611f\u3092\u4fdd\u3061\u306a\u304c\u3089\u3057\u3063\u3068\u308a\u3068\u3057\u305f\u98df\u611f\u304c\u52a0\u308f\u308a\u307e\u3059\u3002<\/p>\n In the case of agar, adding sugar has the property of improving translucency, so a moderate amount of sugar works in favor of translucency.<\/p>\n \u52a0\u71b1\u306e\u4ed5\u65b9\u3067\u3082\u900f\u660e\u611f\u304c\u5909\u308f\u308a\u307e\u3059\u3002<\/p>\n \u5bd2\u5929\u306f\u88fd\u54c1\u306e\u8868\u793a\u306b\u5f93\u3063\u3066\u3057\u3063\u304b\u308a\u716e\u6eb6\u304b\u3059\u3053\u3068\u3067\u900f\u660e\u5ea6\u304c\u5897\u3057\u307e\u3059\u3002\u4e00\u65b9\u3001\u30bc\u30e9\u30c1\u30f3\u306f\u9ad8\u6e29\u3067\u9577\u6642\u9593\u52a0\u71b1\u3059\u308b\u3068\u51dd\u56fa\u529b\u304c\u4f4e\u4e0b\u3059\u308b\u305f\u3081\u300160\u301c70\u2103\u7a0b\u5ea6\u3067\u6eb6\u304b\u3059\u306e\u304c\u7406\u60f3\u7684\u3002\u30a2\u30ac\u30fc\u306f\u6cb8\u9a30\u5f8c30\u79d2\u7a0b\u5ea6\u3067\u5341\u5206\u306b\u6eb6\u89e3\u3057\u3001\u904e\u5ea6\u306a\u52a0\u71b1\u306f\u907f\u3051\u308b\u3079\u304d\u3067\u3059\u3002<\/p>\n With any gelling agent, cooling it while it is not completely dissolved causes cloudiness or sediment, so checking the dissolved state is essential.<\/p>\n It is the choice of fruit juice and flavoring that determines the flavor of wagashi jelly.<\/p>\n The fruit juices used in wagashi jelly center on ingredients that evoke Japan's four seasons, such as yuzu, plum, persimmon, and chestnut.<\/p>\n Yuzu is characterized by its refreshing aroma and pleasant tartness and comes in various forms such as yuzu juice, yuzu jam, and fresh yuzu paste. Plum has an exquisite balance of tartness and sweetness, and plum kanro-ni and plum juice add depth to wagashi. Persimmon, with its ripe sweetness and mellow flavor, is ideal for autumn wagashi, and persimmon jam and sweet persimmon puree are used.<\/p>\n When the fruit juice is highly acidic, letting the agar dissolve completely before turning off the heat and adding the juice after it has cooled slightly can prevent a decline in gelling power.<\/p>\n \u9999\u6599\u306f\u3001\u548c\u83d3\u5b50\u306e\u98a8\u5473\u306e\u5370\u8c61\u3092\u6c7a\u3081\u308b\u539f\u6599\u3067\u3059\u3002<\/p>\n \u6c34\u6eb6\u6027\u9999\u6599\u306f\u6e05\u6dbc\u98f2\u6599\u6c34\u3084\u30bc\u30ea\u30fc\u3001\u548c\u83d3\u5b50\u306b\u9069\u3057\u3066\u304a\u308a\u3001\u6cb9\u6eb6\u6027\u9999\u6599\u306f\u30c1\u30e7\u30b3\u30ec\u30fc\u30c8\u3084\u713c\u304d\u83d3\u5b50\u5411\u304d\u3002\u548c\u83d3\u5b50\u30bc\u30ea\u30fc\u306b\u306f\u6c34\u6eb6\u6027\u9999\u6599\u304c\u5411\u3044\u3066\u304a\u308a\u3001\u4f7f\u7528\u91cf\u306f\u88fd\u54c1\u3054\u3068\u306e\u63a8\u5968\u91cf\u3092\u78ba\u8a8d\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n Because flavorings have a strong scent even in small amounts, adding too much results in an unnatural flavor. It is wise to first add a modest amount and adjust while tasting.<\/p>\n The blending ratio of fruit juice and gelling agent determines the finished texture and flavor.<\/p>\n \u679c\u6c41\u306e\u9178\u5473\u304c\u5f37\u3044\u5834\u5408\u306f\u51dd\u56fa\u5264\u3092\u82e5\u5e72\u591a\u3081\u306b\u914d\u5408\u3057\u3001\u7518\u307f\u304c\u5f37\u3044\u679c\u6c41\u306e\u5834\u5408\u306f\u7802\u7cd6\u3092\u63a7\u3048\u3081\u306b\u3059\u308b\u306a\u3069\u3001\u7d20\u6750\u306e\u7279\u6027\u306b\u5fdc\u3058\u305f\u5fae\u8abf\u6574\u304c\u5fc5\u8981\u3067\u3059\u3002<\/p>\n \u5bd2\u5929\u306f\u9178\u306b\u5f31\u3044\u305f\u3081\u3001\u9178\u5473\u306e\u5f37\u3044\u679c\u6c41\u3092\u4f7f\u3046\u969b\u306f\u6eb6\u89e3\u5f8c\u306b\u52a0\u3048\u308b\u306e\u304c\u9244\u5247\u3002\u30bc\u30e9\u30c1\u30f3\u3082\u9178\u6027\u306e\u6db2\u3067\u52a0\u71b1\u3059\u308b\u3068\u56fa\u307e\u308a\u306b\u304f\u304f\u306a\u308b\u305f\u3081\u3001\u679c\u6c41\u306f\u706b\u304b\u3089\u4e0b\u308d\u3057\u3066\u304b\u3089\u52a0\u3048\u307e\u3059\u3002<\/p>\n Knowing the raw materials and tools that professional wagashi artisans use improves both work efficiency and quality.<\/p>\n Minoyo offers a wide range of raw materials needed for making wagashi in seven categories.<\/p>\n \u5404\u7a2e\u6fb1\u7c89\u985e\u3067\u306f\u3001\u672c\u8568\u7c89\u3001\u672c\u845b\u3001\u968f\u4e00\u672c\u845b\u304b\u3089\u3001\u99ac\u9234\u85af\u6fb1\u7c89\u3001\u5c0f\u9ea6\u6fb1\u7c89\u3001\u7518\u85af\u6fb1\u7c89\u3001\u84ee\u7c89\u3001\u30b3\u30fc\u30f3\u30b9\u30bf\u30fc\u30c1\u3001\u30a2\u30eb\u30d5\u30a1\u6fb1\u7c89\u307e\u3067\u3001\u900f\u660e\u611f\u306e\u3042\u308b\u548c\u83d3\u5b50\u4f5c\u308a\u306b\u6b20\u304b\u305b\u306a\u3044\u6fb1\u7c89\u3092\u53d6\u308a\u63c3\u3048\u3066\u3044\u307e\u3059\u3002\u6817\u30fb\u6885\u985e\u3067\u306f\u3001Extra-soft candied marrons<\/a>, shibukawa chestnut kanro-ni, plum kanro-ni, Kishu neri-ume, plum pulp, plum juice, and more are available, letting you fully enjoy seasonal flavors.<\/p>\n \u679c\u5b9f\u985e\u3067\u306f\u3001\u67da\u5b50\u30b9\u30e9\u30a4\u30b9\u3001\u67da\u5b50\u30b8\u30e3\u30e0\u3001\u751f\u67da\u5b50\u30da\u30fc\u30b9\u30c8\u3001\u67da\u5b50\u679c\u6c41\u306a\u3069\u306e\u67da\u5b50\u95a2\u9023\u5546\u54c1\u304c\u3042\u308a\u3001\u67ff\u30b8\u30e3\u30e0\u3001\u751f\u67ff\u30da\u30fc\u30b9\u30c8\u3001\u7518\u67ff\u30d4\u30e5\u30fc\u30ec\u306a\u3069\u3082\u53d6\u308a\u6271\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n As Minoyo's original products, there is the \"Tomo\" Series, which simplifies wagashi production.<\/p>\n \u8568\u83d3\u5b50\u306e\u53cb\u3001\u845b\u83d3\u5b50\u306e\u53cb\u3001\u84b8\u3057\u3088\u3046\u304b\u3093\u306e\u53cb\u3001\u6c34\u307e\u3093\u3058\u3085\u3046\u306e\u53cb\u3001\u65b0\u845b\u3082\u3061\u306e\u53cb\u3001\u845b\u3088\u3046\u304b\u3093\u306e\u53cb\u3001\u84ee\u7c89\u306e\u53cb\u3001\u4eac\u30fb\u8568\u6c34\u83d3\u306a\u3069\u3001\u5404\u7a2e\u548c\u83d3\u5b50\u306b\u7279\u5316\u3057\u305f\u88fd\u54c1\u304c\u63c3\u3063\u3066\u3044\u307e\u3059\u3002\u84b8\u3057\u3088\u3046\u304b\u3093\u306e\u53cb\u3092\u9664\u304f\u5404\u54c1\u306f\u30df\u30c3\u30af\u30b9\u7c89\u3067\u3001\u6c34\u3068\u7802\u7cd6\u3092\u52a0\u3048\u3066\u52a0\u71b1\u3059\u308c\u3070\u751f\u5730\u304c\u3067\u304d\u307e\u3059\u3002\u84b8\u3057\u3088\u3046\u304b\u3093\u306e\u53cb\u306f\u3053\u3057\u9921\u30fb\u5bd2\u5929\u3068\u4f75\u7528\u3059\u308b\u914d\u5408\u7528\u539f\u6599\u3067\u3059\u3002<\/p>\n They are offered in 1kg and 10kg formats and can be selected according to the application.<\/p>\n \u548c\u83d3\u5b50\u306e\u5f69\u308a\u306b\u306f\u7740\u8272\u6599\u3082\u4f7f\u3044\u307e\u3059\u3002<\/p>\n There are paste types such as neri hon-beni, neri ki-iro, neri ao-iro, and neri hikicha-iro, and powder types such as Red No. 3, ouka-beni, Blue No. 1, Yellow No. 4, shin-azuki-iro, hikicha-iro, tokusei kusa-ao-iro, tokusei chocolate-iro, and bamboo charcoal powder. Formats are diverse, including 50g, 150g, 200g, 500g, 600g, and 1kg, so you can choose according to the application.<\/p>\n \u7740\u8272\u6599\u306f\u6dfb\u52a0\u7269\u3068\u3057\u3066\u8868\u793a\u304c\u5fc5\u8981\u3067\u3059\u3002\u539f\u6750\u6599\u8868\u793a\u3082\u3042\u308f\u305b\u3066\u78ba\u8a8d\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n \u548c\u83d3\u5b50\u30bc\u30ea\u30fc\u306e\u539f\u6599\u9078\u3073\u306f\u3001\u4ed5\u4e0a\u304c\u308a\u306e\u98df\u611f\u3001\u900f\u660e\u611f\u3001\u98a8\u5473\u3092\u5de6\u53f3\u3057\u307e\u3059\u3002<\/p>\n Agar has a crisp, traditional texture, gelatin has a wobbly texture with a good melt in the mouth, and agar-agar has a smooth texture with outstanding translucency \u2014 each has its own character. To achieve translucency, adjusting the concentration of the gelling agent, choosing the sugar, and managing heating are the keys, and the blending balance of fruit juice and flavoring determines the flavor.<\/p>\n At Minoyo, we offerGenuine warabi starch<\/a>\u3084\u672c\u845b\u306a\u3069\u306e\u9ad8\u7d1a\u6fb1\u7c89\u3001\u67da\u5b50\u3084\u6885\u306a\u3069\u306e\u679c\u5b9f\u52a0\u5de5\u54c1\u3001\u548c\u83d3\u5b50\u88fd\u9020\u3092\u7c21\u4fbf\u5316\u3059\u308b\u300c\u53cb\u300d\u30b7\u30ea\u30fc\u30ba\u306a\u3069\u3001\u30d7\u30ed\u304c\u6c42\u3081\u308b\u539f\u6599\u3092\u696d\u52d9\u7528\u5927\u5bb9\u91cf\u30d1\u30c3\u30b1\u30fc\u30b8\u3067\u63d0\u4f9b\u3057\u3066\u3044\u307e\u3059\u3002\u539f\u6599\u306e\u7279\u6027\u3092\u7406\u89e3\u3057\u3001\u9069\u5207\u306b\u4f7f\u3044\u5206\u3051\u308b\u3053\u3068\u3067\u3001\u72d9\u3063\u305f\u4ed5\u4e0a\u304c\u308a\u306b\u8fd1\u3065\u3051\u3089\u308c\u307e\u3059\u3002<\/p>\n See Minoyo's Product List Here<\/a><\/p>\n\n \ud83d\udce6 Related Minoyo Products<\/p> \u7f8e\u6fc3\u4e0e\u306f\u4eac\u90fd\u306b\u62e0\u70b9\u3092\u7f6e\u304f\u4eac\u83d3\u5b50\u539f\u6750\u6599\u306e\u5c02\u9580\u5546\u793e\u3067\u3059\u3002\u672c\u8a18\u4e8b\u3067\u53d6\u308a\u4e0a\u3052\u305f\u539f\u6599\u306e\u696d\u52d9\u7528\u8abf\u9054\u3084\u3001\u304a\u8a66\u3057\u30b5\u30f3\u30d7\u30eb\u3001\u30ed\u30c3\u30c8\u30fb\u898f\u683c\u306e\u3054\u76f8\u8ac7\u306a\u3069\u3001\u548c\u83d3\u5b50\u88fd\u9020\u306e\u73fe\u5834\u306b\u5bc4\u308a\u6dfb\u3063\u305f\u63d0\u6848\u3092\u884c\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n\n\n\n For Minoyo's business and strengths, please see Our Business & Why We Are Chosen<\/a> . For the actual flow of doing business, see Ordering Process & How to Order<\/a>; for questions, we have compiled them at Frequently Asked Questions<\/a> . For individual consultations, please use Contact<\/a> or material download<\/a> to get in touch.<\/p>","protected":false},"excerpt":{"rendered":" \u548c\u83d3\u5b50\u306e\u30bc\u30ea\u30fc\u306f\u3001\u51dd\u56fa\u5264\u306b\u4f55\u3092\u9078\u3076\u304b\u3067\u4ed5\u4e0a\u304c\u308a\u304c\u5909\u308f\u308a\u307e\u3059\u3002 \u5bd2\u5929\u3001\u30bc\u30e9\u30c1\u30f3\u3001\u30a2\u30ac\u30fc\u3002\u305d\u308c\u305e\u308c\u306b\u500b\u6027\u304c\u3042\u308a\u3001\u9078\u3073\u65b9\u3072\u3068\u3064\u3067\u98df\u611f\u3082\u900f\u660e\u611f\u3082\u3001\u307e\u308b\u3067\u5225\u7269\u306b\u5909\u308f\u308a\u307e\u3059\u3002<\/p>","protected":false},"featured_media":9306,"template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"\u5bd2\u5929\u306f\u6b6f\u5207\u308c\u3001\u30bc\u30e9\u30c1\u30f3\u306f\u5f3e\u529b\u3001\u30a2\u30ac\u30fc\u306f\u900f\u660e\u611f\u304c\u7279\u5fb4\u3067\u3059\u3002\u52a0\u71b1\u3084\u9178\u3078\u306e\u5f37\u3055\u306e\u9055\u3044\u3068\u3001\u548c\u83d3\u5b50\u30bc\u30ea\u30fc\u3067\u4f7f\u3044\u5206\u3051\u308b\u3068\u304d\u306b\u898b\u308b\u70b9\u3092\u6574\u7406\u3057\u307e\u3059\u3002"},"blog_category":[363],"blog_tag":[350,322,351,335,357],"class_list":["post-9305","blog","type-blog","status-publish","has-post-thumbnail","hentry","blog_category-recipe","blog_tag-recipe","blog_tag-ingredients","blog_tag-ingredient-guide","blog_tag-japanese-sweet","blog_tag-kanten"],"acf":[],"yoast_head":"\n
\nThe Characteristics and Selective Use of Agar, Gelatin, and Agar-Agar<\/h2>\n
![\"\u5bd2\u5929\u30fb\u30bc\u30e9\u30c1\u30f3\u30fb\u30a2\u30ac\u30fc\u306e\u539f\u6599\u6bd4\u8f03\u30a4\u30e1\u30fc\u30b8\"](\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-70a4d445-a672-4ba1-9816-b935406d23ab-1.jpg\")
<\/p>\nThe Characteristics of Agar and the Wagashi It Suits<\/h3>\n
The Characteristics of Gelatin and the Wagashi It Suits<\/h3>\n
The Characteristics of Agar-Agar and the Wagashi It Suits<\/h3>\n
\n\u30bc\u30ea\u30fc\u3092\u6fc1\u3089\u305b\u306a\u3044\u6fc3\u5ea6\u30fb\u7cd6\u30fb\u52a0\u71b1\u306e\u6761\u4ef6<\/h2>\n
![\"\u900f\u660e\u611f\u306e\u3042\u308b\u548c\u83d3\u5b50\u30bc\u30ea\u30fc\u306e\u914d\u5408\u30a4\u30e1\u30fc\u30b8\"](\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-70a4d445-a672-4ba1-9816-b935406d23ab-2.jpg\")
<\/p>\nAdjusting the Concentration of the Gelling Agent<\/h3>\n
Choosing Sugars and Blending Ratios<\/h3>\n
Managing heating temperature and time<\/h3>\n
\nHow to Choose Fruit Juices and Flavorings and Their Blending Balance<\/h2>\n
![\"\u548c\u83d3\u5b50\u30bc\u30ea\u30fc\u7528\u306e\u679c\u6c41\u3068\u9999\u6599\u306e\u9078\u3073\u65b9\"](\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-70a4d445-a672-4ba1-9816-b935406d23ab-3.jpg\")
<\/p>\nTypes and Characteristics of Fruit Juices<\/h3>\n
Choosing Flavorings and Amounts to Use<\/h3>\n
The Blending Balance of Fruit Juice and Gelling Agent<\/h3>\n
\nRaw Materials and Tools Useful for Making Wagashi Jelly<\/h2>\n
![\"\u548c\u83d3\u5b50\u30bc\u30ea\u30fc\u4f5c\u308a\u306e\u539f\u6599\u3068\u9053\u5177\"](\"https:\/\/minoyo.co.jp\/wp-content\/uploads\/2026\/02\/content-70a4d445-a672-4ba1-9816-b935406d23ab-4.jpg\")
<\/p>\nThe Wagashi Raw Materials Offered by Minoyo<\/h3>\n
Making Use of the Original \"Tomo\" Series<\/h3>\n
Adding color with colorings<\/h3>\n
\nConclusion: The Choice of Raw Materials Determines the Quality of Wagashi Jelly<\/h2>\n
\n
Please feel free to consult us about commercial procurement and sample requests<\/h2>\n\n\n\n