From the Casa de Luz cookbook. Casa de Luz is a macrobiotic vegan restaurant in Austin, TX.

3 cups juice of choice at room temperature
2 1/2 Tbsp agar-agar
1 1/2 Tbsp kudzu root starch
Fruit of choice (optional)

Pour two cups of juice into a 2-liter pot and the remaining cup into a small bowl. Add the agar-agar to the juice in the pot and let soak for 10-15 minutes, stirring occasionally. After soaking, bring the juice to a boil over medium heat.

Turn heat down and simmer about 15 minutes until flakes dissolve, stirring on and off. Meanwhile, stir the kudzu into the juice in the bowl and let it set, stirring occasionally, for the 15 minutes the other juice is boiling.

Add the kudzu juice to the boiling juice, whisking constantly, until it returns to a boil. Remove from heat and strain to remove any lumps. Pour into individual cups or a glass casserole dish.

Allow to set, the chill in the fridge.

If you like, cut cut fruit of your choice in the bowl before pouring in the kanten.