Anmitsu with Mochi, Fruit, and Red Bean Paste

**Prepare the Agar Jelly:** In a saucepan, combine agar agar powder and water. Bring to a boil over medium heat, stirring constantly to dissolve the agar agar completely. Add sugar and stir until dissolved. Reduce heat and simmer for 2-3 minutes.

Pour the mixture into a shallow dish or container. Let it cool completely at room temperature, then refrigerate for at least 1 hour until set.

Once the agar jelly is firm, cut it into small cubes.

**Make the Mochi Balls:** In a microwave-safe bowl, combine shiratamako flour and water. Mix well until a smooth dough forms. Cover the bowl with plastic wrap and microwave for 1 minute. Stir well and microwave for another 30 seconds. The dough should be translucent and sticky.

Let the mochi dough cool slightly. Using wet hands, divide the dough into small pieces and roll them into balls. If desired, coat the mochi balls with kinako.

**Prepare the Sweet Syrup (Kuromitsu):** In a small saucepan, combine brown sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Reduce the heat and simmer for 5-10 minutes, or until the syrup thickens slightly. Let it cool completely.

**Assemble the Anmitsu:** In individual bowls, arrange agar jelly cubes, mochi balls, anko, strawberries, mandarin oranges, and kiwi slices.

Drizzle the sweet syrup over each bowl. Serve immediately and enjoy!