Tsuki-no-Shizuku (Koshu Grape confectionery) ｜ Our Regional Cuisines

1. Place sugar and water in a bowl and heat over high heat. Maintain high heat until the completion of the process.

2. Stir the mixture gently and quietly until the sugar dissolves, taking care not to let water droplets splash into the bowl.

3. The large bubbles will gradually transform into smaller bubbles. Once it is heated to around 112 to 114 degrees Celsius, it will develop a sticky consistency enough to draw threads, so remove it from the heat.

4. Immediately immerse the removed bowl in water and cool it down to around 40 degrees Celsius.

5. Once it has cooled, lift the bowl from the water and vigorously knead it with a surikogi (Japanese pestle). It will become very firm to the point where the surikogi doesn't move, but by putting in more force and kneading quickly, you will finish with the soft base for 'Tsuki no Shizuku' (FonZan).

6. Cut the stems of the grapes one by one, leaving them relatively long.

7. Take the FonZan in a small pot and place it on a hot plate set at 200 degrees. When it has loosely melted, reduce the temperature to around 160 to 180 degrees. Hold the grape stems with tweezers, pass them through the FonZan, and place them on a tray lined with cooking paper. Once cooled, cut off the excess length of the stems.