Kanten / Agar-Agar

Available in a variety of forms, including bars, strands, and in powdered form.

While the main component of katen is dietary fiber, it also contains small amounts of minerals. Most of the dietary fiber in kanten is polysaccharides such as agarose and agaropectin, which are water-soluble dietary fibers. Water-soluble dietary fiber is known to dissolve in water and turn into a gel, slowing down the absorption of sugar, suppressing the rise in blood sugar levels, and inhibiting the absorption of unnecessary cholesterol and sodium. It is also expected to soften stool, promote bowel movements, and regulate intestinal function.
Kanten has almost no calories and is rich in dietary fiber, so in Japan, kanten is often used in dishes when limiting caloric intake.

Since kanten is a dried product, it will keep for several years if stored in a cool, dark place with low humidity and at room temperature. Use a resealable bag or storage container to keep out moisture. It can sometimes look yellowish, but it will return to its original white color when dissolved in water.

Production of kanten began around 200 years ago. It is said to have originated from when a noodle product made from seaweed mucilage called “Tokoroten” was inadvertently frozen and dried out.