How Kanten is Made

Kanten agar is the freeze-dried and dehydrated form of congealed Tengusa, a type of red algae scientifically classified as Gelidium. It is a health food product discovered 350 years ago in Japan. Developed in regions with harsh winters, Kanten is made with different ingredients and varies in shape depending on the area of production. Kanten can be split into two categories - block form and flake form, each with their own manufacturing process.

Manufacturing Process of Kanten Blocks

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• Wash
  
  Impurities are washed from the seaweed with water
• Boiling
  
  A small amount of acid is added before boiling the seaweed
• Filteration
  
  The boiled Kanten liquid is filtered
• Coagulation
  
  The filtered liquid is poured into boxes, set and cut into bars
• Freeze Drying
  
  Kanten blocks are freeze-dried for 2 weeks
• Packaging
  
  The finished Kanten is packaged and shipped

Manufacturing Process of Kanten Flakes

Click a picture to enlarge

• Wash
  
  Impurities are washed from the seaweed with water
• Boiling
  
  A small amount of acid is added before boiling the seaweed
• Filteration
  
  The boiled Kanten liquid is filtered
• Coagulation
  
  The liquid is poured into boxes, solidified and sliced
• Removal
  
  The stick-shaped Kanten is pushed out with a “Tentsuki” tool
• Sun-drying
  
  The Kanten is dried for 2 weeks
• Packaging
  
  The finished Kanten is packaged and shipped