Japanese Style provides a brief introduction of Japanese food customs, etiquette and culinary techniques.
Vol. 32 No. 2
Kanten, or agar-agar, is similar to gelatin but possesses a different texture. Kanten is often used in making wagashi traditional Japanese confectionery. It is produced by boiling and straining tengusa seaweed and other algae, and forming it in an oblong mold to make tokoroten, which is eaten with either a sweet or savory sauce...