Kanten: Japanese Superfood Recipes

I was first introduced to kanten by my Japanese friend as "diet pudding." "It is not an oxymormon," she said, pleased at herself for having used a new English word. "It's a Japanese super invention!"

Kanten, aka agar, is a Japanese superfood and jellying agent that was discovered by chance during the Edo period.

Kanten History

In 1685, Lord Shimazu of the Satsuma clan stayed at an inn near Kyoto called Minoya. The proprietor of the inn, Mino Tarozaemon, entertained his guests by serving them tokoroten, which is today a widespread jelly noodle dish; however, at the time, it was reserved solely for the rich. Its lengthy preparation required laboriously soaking, drying and boiling tengusa (algae) for several days.

Having prepared too much and unable to use the rest, Tarozaemon threw the leftovers in his snowy backyard. The next day, he was surprised to find the tokoroten frozen and turned into a thin, papery and dry substance.

This substance evolved into kanten, which was simpler to use, stock and transport than tengus. Soon enough, kanten became affordable enough to be readily available on the streets of old Edo, and now, modern-day Tokyo.

The Modern-Day Superfood

© Photo by Anisa Kazemi

Today, Japanese people utilize kanten in numerous ways. Most commonly, it’s used to make wagashi (Japanese confectionary), though it can also be incorporated in savory dishes. There are four types of kanten: powder, stick, thread and fakes, all readily available at Japanese supermarkets.

Why Is Kanten Considered A Superfood?

What makes kanten unique for me and many others is that, unlike gelatin, it is entirely vegan. In addition, kanten has no taste and is semi-translucent. Also, unlike gelatin, it can be set at room temperature and produces a firmer texture. It’s also gentle on the digestive system and may help regulate bowel movements thanks to its high fiber content. Some studies suggest it may help stabilize blood sugar levels by slowing down glucose absorption. Last but not least, it’s perfect for dieters—it has nearly zero calories and is 80 percent water-soluble fiber.

3 Easy Kenten Recipes

Here are three easy recipes using kanten powder that can be enjoyed on a hot summer’s day—or really any time of the year!

1. Recipe: Blueberry Rose Jelly

© Photo by Anisa Kazemi

Ingredients

• 500ml water
• 2tsp kanten powder (1 sachet)
• 1 tsp rose water (optional)
• 5 tbsp honey or maple syrup
• Handful of fresh blueberries

Instructions

1. In a small pot, bring the water, kanten powder and rose water to a boil, stirring constantly.
2. Once the mixture comes to a boil, reduce heat to low while continuing to stir for two minutes.
3. After the two minutes is over, take off the heat, then mix in honey until fully dissolved.
4. Pour the mixture through a strainer into a desired mold (use a silicon muffin tray if you want to pop pudding/jelly out of its dish) and refrigerate for at least 30 minutes.
5. Serve with desired toppings.

2. Recipe: Matcha Soy Milk Pudding

© Photo by Anisa Kazemi

Ingredients

• 250ml water
• 2 tsp kanten powder (1 sachet)
• 250ml matcha soy milk
• 1 heaped tbsp matcha powder
• 5 tbsp honey or maple syrup
• Toppings of choice

Instructions

1. In a small pot, bring the water, kanten powder and matcha powder to a boil, stirring constantly.
2. Once the mixture comes to a boil, reduce heat to low while continuing to stir for two minutes.
3. After the two minutes are up, remove the heat and mix in the matcha soy milk and honey until fully dissolved.
4. Pour the mixture through a strainer into a desired mold (use a silicon muffin tray if you want to pop pudding/jelly out of its dish) and refrigerate for at least 30 minutes.
5. Serve with desired toppings.

3. Recipe: Coffee Jelly

© Photo by Anisa Kazemi

Ingredients

• 500ml water
• 2 tsp kanten powder (1 sachet)
• 4-6tsp instant coffee (depending on desirable strength)
• 5 tbsp honey or maple syrup
• Toppings of choice

Instructions

1. In a small pot, bring the water, kanten powder and instant coffee to a boil, stirring constantly.
2. Once the mixture comes to a boil, reduce heat to low while continuing to stir for two minutes.
3. After the two minutes are over, take off the heat, then mix in honey until it is fully dissolved.
4. Pour the mixture through a strainer into a desired mold (use a silicon muffin tray if you want to pop pudding/jelly out of its dish) and refrigerate for at least 30 minutes.
5. Serve with desired toppings.

Have you ever used this superfood, kanten? Feel free to share your recipe in the comments below!

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