Kuzukiri

Method

1. 1 Mix the tapioca starch with cold water in a ratio of one part starch to one and a half parts water.
2. 2 Pour a thin layer into a metal tray and place the tray floating on boiling water.
3. 3 Boil the batter in water until it becomes translucent, then press the entire tray down into boiling water for 40 seconds.
4. 4 These two boiling steps are the secret; just pressing it down into the water immediately will cause the jelly to become cloudy and dissolve.
5. 5 Remove the tray and soak it in cold water, then peel off the jelly leaves and cut them into 1 cm wide strips.
6. 6 Cook rock sugar syrup with grape syrup, let it cool, and drizzle it over the jelly strands when serving.