Set out a scale and the equipment for Aiyu jelly. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh agar powder, water, lemon juice, honey, lime, mint, kosher salt, toasted sesame oil. Aiyu jelly is cooked in Taiwan as its own plate, not as a copy of a restaurant menu. Set a pale lemon jelly with agar. Aiyu seeds are the usual gel. Agar is the set this pantry can count, with the same lemon and honey. Amounts are for 4 from foods this library can count.
