Kanten is the Japanese for "agar agar", a jelly-like substance
that is extracted from red algae. Agar agar is used as a base for many Asian sweets and desserts. Agar agar is sold in powder form or in long strips or bricks. It dissolves in boiling water and can absorb up to 20 times its own weight. Agar agar is more superior than gelatin and can be used instead of gelatin because dishes made with it do not need refrigeration to remain firm and set.

Agar agar is a good source of iron, phosphorus, calcium and vitamins A, B1, B6, B12, biotin, C, D and contains fewer calories than animal gelatin.
List of books: Kanten

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