Kanten

Kanten is a traditional Japanese food product, also known as Agar or Agar-agar in English. It is a jelly-like substance, obtained from red algae.

History

Kanten was discovered in Japan several centuries ago. It is said to have been discovered in the 17th century by Minoya Tarozaemon, an innkeeper who noticed that a discarded seaweed soup had gelled after being left out in the cold.

Production

Kanten is produced by boiling a species of red algae, known as Gelidium and Gracilaria, and then allowing it to cool and solidify into a jelly-like substance. The process of making Kanten involves several steps, including cleaning, freezing, boiling, and drying.

Uses

Kanten is used in a variety of dishes, both sweet and savory. It is a popular ingredient in Japanese cuisine, particularly in desserts such as Anmitsu, a traditional Japanese dessert that includes Kanten jelly cubes, sweet azuki bean paste, mochi, and various fruits. Kanten is also used in other Asian cuisines and in molecular gastronomy.

Health Benefits

Kanten is a rich source of fiber and is often used in weight loss diets. It is calorie-free and is said to help in digestion. It is also used in vegetarian and vegan diets as a substitute for gelatin.

See Also

• Japanese Cuisine
• Vegetarian Cuisine
• Veganism
• Molecular Gastronomy

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