Kanten / Agar Agar (Sea Vegetable Gel)

Kanten is made from Tengusa which is gathered from May to September. It is made from freezing and drying the liquid substance extracted from Tengusa. MUSO offers 2 types of Kanten: Kanten Bar and Kanten Flakes. MUSO's Kanten is made by using our traditional manufacturing method which takes advantage of the naturally cold temperature in winter. The peak of production is from December to February. Kanten contains a high amount of dietary fiber. It is effective in decreasing blood pressure, cholesterol, colon cancer, diabetes, and constipation.

Kanten can be used in replacement of gelatin after soaking and washing. Kanten does not lose any nutrients from cooking; however, it is recommended to consume with vitamin D in order to better absorb calcium. Dried mushrooms (natural sun dried) are recommended to eat with Kanten. In order to better absorb iron and accelerate secretion of gastric juice, it is effective to eat Kanten with vegetables and fruits which include an abundance of vitamin C. Since citric acid also has a similar function, adding foods with sourness is effective as well. Prepared Kanten can be added to soy milk, miso soup, salads, juice, etc. It is also used for desserts such as jelly and pudding.

For preparing Kanten Bar, first, soak Kanten Bar in water for 30 minutes. After boiling, stir until it dissolves completely with low heat. For Kanten Flake, first, soak 2 tablespoons of Kanten Flake water (600ml) for 2 hours. After boiling, stir until it dissolves completely with low heat.

Drying process of Kanten

Kantenflakes

See Our Kanten Recipe

Hijiki salad with ume Hijiki and roasted soy bean rice potato salad
Hijiki salad with ume Hijiki and roasted soy bean rice
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