Kanten (Jelly)

What is Kanten?

Kanten (寒天) is a white and semi-translucent gelatinous substance, obtained from algae. It is a great alternative to animal or chemical-based gelatin.

It was first discovered in 1658 by Minoya Tarozaemon (美濃屋 太郎左衛門) in Japan (source).

Is Kanten same as Agar Agar?

The Japanese consider agar-agar and kanten different ingredients because they come from different algae.

Kanten is made of Gelidiales, red edible seaweed (テングサ・オゴノリ). Agar is from Carrageenan, which is extracted from red edible seaweed (スギノリ・ツノマタ). The word “agar” comes from agar-agar, the Malay/Indonesian name for red algae.

Agar agar is clear and has a more soft smooth texture. It is used to make all types of jellies, puddings, and custards.

Kanten is semi-translucent and firmer with less jiggle. It is used to make wagashi (Japanese confectionery) like yokan and anmitsu.

Why Do We Use Kanten Over Gelatin?

Kanten has several advantages over gelatin.

• It’s natural vegetable gelatin, which is approximately 80% fiber. It’s suitable for vegetarian and vegan diets.
• It has no taste, no odor, and semi-translucent.
• It sets more firmly than gelatin and is able to set at room temperature.
• Unlike gelatin, it can stay in the jelly form at a warmer temperature.
• Great for dieting as it makes you feel full.

Types of Kanten And Where To Find It?

There are 4 types:

1. Kanten powder (粉寒天)
2. Kanten stick (棒寒天)
3. Kanten thread (糸寒天)

You can find kanten in Japanese grocery stores and most Asian grocery stores. Kanten can be found at Mitsuwa or Marukai online stores (for US residents).

How Much Kanten Is Needed to Solidify 1 Cup (240 ml) Liquid?

In order to set 1 cup (240 ml) of liquid, you will need:

• Kanten powder = 1 tsp. (2 g)
• Kanten stick = 1/2 stick (4 g)
• Kanten thread = 12 threads (4 g)

For firm texture, use 250 ml of water. For a soft, tofu-like texture, use 300 ml.

Kanten Powder vs. Gelatin Powder Ratio

In order to set 1 cup (240 ml) of liquid, you will need:

1 tsp kanten powder = 2 tsp gelatin powder or agar

How To Use A Simple Kanten Jelly?

To learn how to make a kanten jelly, click here.

If you are using a kanten stick, you will need to rinse it carefully and break it into pieces to soak them in water for 30 minutes. This will help dissolve kanten faster. Squeeze the water out from the pieces and they are ready to use.

Kanten vs. Gelatin Dissolution/Coagulation Temperature

Kanten

Dissolution Temp: 194 F (90 C)
Coagulation/Solidifying Temp: 86-122 F (30-50 C) (at room temperature)
Dissolution Temp (after solidifying): 140-158 F (60-70 C) (doesn’t melt at room temperature)

Gelatin

Dissolution Temp: 122-140 F (50-60 C)
Coagulation/Solidifying Temp: 68 F (20 C) (in fridge)
Dissolution Temp (after solidifying): 77 F (25 C) (easily melt in summertime)

Source: Cuoca

Kanten Recipes

Mizu Yokan

Fruit Jelly

Anmitsu

Coffee Jelly