Desserts are eaten in moderate volume two or three times a week by those in good health. Naturally sweet foods, such as apples, fall and winter squashes, azuki beans, or dried fruits can often be used in desserts without additional sweetening. For a stronger taste, a natural grain-based sweetener such as brown rice syrup, barley malt, or amasake are recommended. Sugar, honey, molasses, chocolate, carob, and others should be avoided. A delicious seaweed gelatin called kanten made with agar-agar are served often.