Tenmondo Candied Vegetable Sweets

Cut 200g burdock into thin 5cm strips.

Dissolve 3g food-grade alum in 1L soaking water, soak burdock 3 hours, then rinse three times under running water. Blanch in fresh boiling water 2 minutes and drain 15 minutes.

Cut 100g carrot into thin 5cm strips.

Shave excess white pith from 3 summer-orange peels, shred, and soak 8 hours in 1L citrus water with 15ml rice vinegar. Slice 200g young ginger 2mm thick and soak 8 hours in 1L ginger water, then drain each ingredient.

Combine blanched burdock with 200g burdock sugar in a heavy pan.

Cook uncovered over low heat for 25 minutes. When syrup becomes candy-like, remove from heat and keep stirring until sugar crystallizes white, then spread on parchment.

Cook carrot with 85g of its sugar and 1g salt in a clean pan over low heat for 15 minutes.

When liquid disappears, spread immediately to cool. Mix the remaining 15g carrot sugar with 5g potato starch and lightly coat the cooled carrot.

Boil soaked citrus peel in 500ml fresh water for 15 minutes until tender, then discard the water.

Add 450g citrus sugar, bring to a boil, lower heat, and cook 25 minutes. When large crab-like bubbles appear, remove from heat, toss with the remaining 50g sugar, and spread out.

Cook drained ginger with 175g ginger sugar over high heat for 12 minutes.

When syrup becomes candy-like, lower heat and stir 8 minutes. As coarse crystals form on the pan, remove from heat, tip onto the remaining 25g sugar, toss quickly, and spread.

Place the four types separately on racks and cool 3 hours in a dry, cool indoor place.

Once surfaces are dry and pieces do not stick, pack each type airtight, refrigerate, and consume within 2 weeks. Discard if condensation, mold, or fermented odor appears.