Japanese Food Tips

Kanten was invented by the Japanese people around 1650. Kanten is made mainly from red algae of seaweeds such as gelidiaceae (tengusa) and gracilaria (ogonori), and is similar to gelatin. Gelatin is made from animal collagen, but agar does not contain protein, so it has very few or no calories. Kanten is difficult to dissolve in water and dissolves at 70°C or more, and solidifies at around 30°C. The texture is harder than gelatin. Kanten is also known as a health food, and it is 80 percent dietary fiber. The main varieties are kona-kanten (agar powder), bou-kanten/kaku-kanten (agar cuboid), and ito-kanten (threadlike agar). The cuboid and thread types are usually used in more traditional Japanese sweets made in shops and at home. The powder type is the most convenient and is usually used only in home kitchens. Kanten is often used in such Japanese sweets shop dishes as yokan, mitsumame (agar, peas, dumplings & fruit with syrup) and so on. It is used for easier sweets and for diet or healthy food at home. If you're looking for a low calorie or healthy food, why not use kanten?