A layer of milk kanten and a layer of mizu yokan, studded with strawberry chunks, makes for a beautiful and refreshing summer treat.
Dice the strawberries and set aside.
In a small saucepan over medium heat, combine milk, sugar, and kanten powder and stir until kanten is completely dissolved. Bring to a boil, turn down the heat, and simmer for 2 minutes. Remove from heat, stir in the condensed milk, and pour into a 6inx8in container. Place half of the strawberries into the mixture, spread out evenly. Place in refrigerator to set, while making the yokan portion.
Clean out the saucepan, place over medium heat. Combine the water and kanten, stir until dissolved, bring to a boil and reduce heat. Simmer for 2 minutes and remove from heat. Stir in the koshian until fully combined. Gently spoon the mixture over the milk kanten. The mixture is hot, so if you pour it, it can break through the milk kanten. Spread the remaining strawberries throughout the Yokan mixture, and allow to cool. Refrigerate until fully cooled.
To serve, cut into rectangles.