Kohakutou: All About Edible Japanese Crystals

Kohakutou: All About Edible Japanese Crystals


If you are an avid social media user or just into ASMR, you may have seen the edible crystal craze. Although it seems to be the latest trend that has taken TikTok and Instagram by storm, edible crystals have been around in Japan for a long time.

The Japanese word for edible crystals is kohakutou (琥珀糖) which literally translates into “amber sugar.” Kohakutou is a type of wagashi (traditional Japanese sweets) that is made with sugar, water, and agar. Traditional kohakutou is usually cut into squares and rectangles but in recent years, it has been made to look like crystals and jewelry.

The history of kohakutou is said to date back to the Edo period when Tarozaemon Minoya, the creator of agar, was the first to make it. Back then it was called kingyokuto (金玉糖) or “golden sugar.” Because it was sometimes dyed amber with grapefruit or orange peels, it became known as “amber sugar” later on.


Kohakutou: All About Edible Japanese Crystals

Why is it so popular?

1. Transparent foods

Perhaps a reason it’s become popular is because of the transparent sweets craze, starting with the raindrop cake (try our recipe). Transparent sweets have also attracted the attention of social media, so much so that there are now even recipe books, magazine articles, and creators who specialize in making transparent sweets.

2. Easy to make

Most kohakutou businesses are really pricey and probably upsell due to the flavors of their candies, but it is actually very easy to make at home which has inspired creators to make their own versions.

An average recipe for kohakutou is made with a cup of sugar, ½ cup of water or liquid of your choice, and a teaspoon of agar powder. After combining all the ingredients in the pot, the mixture should look like a slightly viscous golden liquid. Pour the mixture into Tupperware containers, and start adding any extra toppings like dried fruit, flavorings, and food coloring. After solidifying in the fridge for a few hours or overnight, remove them from the containers, cut into shapes of your choice, then leave out to dry for 4-5 days. After it finishes hardening, final touches like edible glitter can be added, giving kohakutou that jewel-like finish.

3. Satisfying crunch

Kohakutou in their final form should have a hard shell but is soft on the inside. That is probably why it is so popular especially with ASMR-ers because kohakutou has that satisfying crunch that makes it so fun to eat.


About the author: 

Samantha Kwok

Samantha Kwok

Samantha is currently a 5th-year JET in Okinawa, originally from Hawaii. She has been somewhat connected to Japanese culture her whole life despite being Chinese American. She's had the privilege of traveling to Japan and experiencing Japanese culture at a young age. She loves food and is always looking to try new places. When she is not working or out eating, she is an avid baker at home and has been known to feed her colleagues an excessive amount of baked goods. 

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