How to Use Kanten
1．As a coagulant instead of gelatin
Gelatin, the most commonly used coagulant, is made from animal collagen. Kanten agar, made of seaweed, does not have the same resilience or stickiness as gelatin, but is a strong coagulant that can solidify large quantities of liquid. Kanten is a healthy coagulant substitute for gelatin when making jellies and pudding.
2．As a healthy topping for soups and salads
Kanten agar can be used as a topping to soups and salads. Adding a small amount of Kanten when you cook rice will give it a nice sticky texture as well. Rich in dietary fibers, zero in calories and gluten free, Kanten is a very healthy ingredient. Kanten absorbs liquid and expands, so it also acts as an appetite suppressant.
Kanten Tomato Soup
- - 0.4 oz (11g) Kanten flakes
- - 3 oz (85g) diced tomatoes
- - 3 oz (85g) cube-cut cabbage
- - 3 cups of soup stock
- - 2 tsp salt
- - Heat soup stock in a pot for 10 minutes. Add cabbage to soup and boil for 5 minutes.
- - Add tomatoes to the soup, continue heating for 3 minutes and turn the heat off. Season with salt as needed.
- - Add Kanten flakes to the soup and stir well before serving.
- *Kanten flakes do not need to be soaked beforehand.
- *Add Kanten flakes after turning the heat off to keep its form and avoid melting into the soup.
Wasabi Kanten Chicken Salad
- - 0.3 oz (9g) Kanten Flakes
- - 8 oz (230g) skinless chicken breast
- - 2 tbsp soy sauce
- - 1 tsp wasabi
- - 0.5 oz (15g) mitsuba (stone parsley) cut to 1 inch (can be substituted with other herb leaves)
- - Soak Kanten flakes in hot water for 2 minutes and strain well.
- - Boil chicken breast and tear into strips.
- - Mix wasabi and soy sauce, stirring well.
- - Mix Kanten Flakes, chicken strips, and Wasabi-Soy sauce in a bowl. Top with mitsuba before serving.
3．Products that make eating Kanten agar easy
Many food products that make use of Kanten agar are being developed lately. Arranging Kanten into noodles to eat like pasta or adding it to instant soup are just two easy ways to enjoy Kanten agar.
Click here to see the Kanten Noodle product page
Some Little Pieces of Kanten Wisdom
- 1. Don’t add too much cold liquid
- If you add too much cold liquid like cold milk to the Kanten liquid, the temperature can dip below 35 ºC (95 ºF) and the Kanten around the milk will start to solidify, preventing even mixing. Heat any liquid to about 30-40 ºC (86-104 ºF) before adding it to the Kanten mix.
- 2. Don’t add acidic fruit first
- Adding citrus fruits like lemons with high acidity will make it more difficult for the Kanten to set. First heat the Kanten until it dissolves. When it’s cooled to room temperature, add the fruit.
- 3. Kanten sets at room temperature
- Kanten starts to melt at 85-95 ºC (185-203 ºF) and sets at 30-40 ºC (86-104 ºF), so it can still set on a hot summer day out on the counter.
- 4. You don’t have to pick the perfect container
- Kanten becomes very firm when it sets, so you can take Kanten out of any container without it breaking.
- 5. Storage is simple!
- After opening, simply keep out of direct sunlight, store at room temperature and avoid high humidity.