There's a whole jelly revival thing going on lately, as people rediscover their love for the colourfully wobbly dessert of so many childhoods. But there’s no need to stick to boring old raspberry; we’ve got three deliciously different Japanese jellies for you to try. Kuromitsu Jelly is a simple yet sophisticated number that’s embarrassingly easy to make. Kuro means "black" and mitsu means "honey", but kuromitsu is really a kind of sugar syrup, made from brown sugar and water. Fizzy Umeshu Jelly is one for the grown-ups, made with umeshu, a liqueur made from the same apricot-like fruit that’s used to make super-sour umeboshi. If you’ve never tried umeshu, head down to Eat-Japan presents HYPER JAPAN in October and try one of Cocoro Restaurant’s top ten brands. You can substitute the umeshu for an ume syrup for the kids. Jelly is normally made from gelatine, which is no good for the vegetarians and vegans amongst our Eat-Japan readers. So click here for a brilliant dessert from Clearspring,  using agar-agar or kanten, a vegan alternative to gelatine made from seaweed. This Orange and Kanten dessert is a favourite of Clearspring’s chairman, Christopher Dawson.