Questions About Sado, the Tea Ceremony: What Exactly Is Kanten?

Kanten is agar extracted from a certain type of sea plants. It is a super healthy ingredient used in various Japanese foods. If you are a microbiologist, you may also be familiar with agar plates.

The kingyoku (a type of jewel-like wagashi) we serve at our salon is made by Chikuohdo, a long-established confectionery in Sangenjaya founded in 1927. They use only three ingredients: sugar, starch syrup, and kanten.

When I explain kanten to guests, I usually say, “It’s agar made from sea plants.” Even though people abroad know that Japanese eat sea plants such as nori over sushi, saying “It’s healthy because it’s made from sea plant” can sound unconvincing—especially when wagashi looks so sweet.

But the dietary fiber in kanten slows down sugar absorption. Hearing this, you could truly enjoy the sweets. This jewel-like kingyoku is surprisingly good. The coarse sugar on the outside gives a crunchy sparkle, and the sweetness inside is refreshing, not heavy. Visitors from 19 countries (including Japan) have enjoyed it since our opening.

Kanten or Gelatin?

Kanten is plant-based, while gelatin is animal-based.

Both kanten and gelatin hold a lot of water to make jiggly jellies, or less water to make gummy candies. The difference in texture is the stickiness. When you cut gelatin, the knife sticks slightly; kanten slices cleanly without sticking. The bite is a little firm and doesn’t cling to your teeth.

Want to Learn More?

A helpful site: Kanten Lesson by “Kanten Papa”

When I lived in Nagoya, a senior colleague insisted that I must visit this spot on a weekend: Kanten Papa Garden
Ina City, Nagano Prefecture

I still haven’t made it there yet, but it’s apparently a beloved destination among Nagoya locals, known for its beautiful gardens and good meals. Interestingly, the travel time by car is about the same from both Nagoya and Tokyo!

Can You Buy Kanten Easily?

Yes. It’s sold in almost every supermarket in Japan.

Kanten desserts solidify without refrigeration and don’t melt easily. You can make jelly with it, but using the package ratio exactly may result in a firm texture. If you want a soft, juicy wobble like gelatin, adjust the amount carefully when cooking.

Would You Like to Try a Tea Ceremony at Our Salon?

During the experience, you can enjoy wagashi made with kanten by the long-established confectionery. A delicious taste that pairs beautifully with matcha.