Make the agar jelly: combine 2 teaspoons of Agar-Agar Powder with 3 cups of Water in a saucepan, whisk to dissolve, and bring to a gentle boil; simmer 1–2 minutes until fully dissolved, then pour into a shallow dish and chill until set, about 1 hour.
While the jelly sets, prepare the kuromitsu syrup by dissolving 1/2 cup of Okinawan Black Sugar in 1/4 cup of water over low heat, stirring until smooth and slightly thickened; set aside to cool.
Make shiratama dango: in a bowl, mix 1 cup of Shiratamako with about 1/3 cup of water until a soft, slightly tacky dough forms; pinch off pea-sized pieces, roll into smooth balls, then boil in simmering water until they float and cook 1–2 minutes more; transfer to cold water to firm.
Prepare the fruits: slice one Banana and one Peach into bite-sized pieces, segment one Mandarin Orange, and cut fresh Pineapple into small chunks.
Blanch the Peas quickly in boiling water for 30–60 seconds until just tender, then drain and cool in ice water to keep their color and snap.
Cut the chilled agar into 1–2 cm cubes and divide among serving bowls.
Assemble each bowl: add a spoonful of Tsubuan, a few shiratama dango, the prepared fruit pieces and a scattering of blanched peas; drizzle generously with the cooled kuromitsu syrup.
Finish each serving with a Maraschino Cherry on top for a classic touch, and serve immediately chilled.
