{"id":5495,"date":"2025-12-10T15:59:27","date_gmt":"2025-12-10T06:59:27","guid":{"rendered":"https:\/\/oh-mama.tokyo\/?p=5495"},"modified":"2025-12-11T10:40:00","modified_gmt":"2025-12-11T01:40:00","slug":"questions-about-sado-the-tea-ceremony-what-exactly-is-kanten","status":"publish","type":"post","link":"https:\/\/oh-mama.tokyo\/?p=5495","title":{"rendered":"Questions About Sado, the Tea Ceremony: What Exactly Is Kanten?"},"content":{"rendered":"\n

Kanten<\/em> 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.<\/p>\n\n\n\n

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

When I explain kanten<\/em> to guests, I usually say, \u201cIt\u2019s agar made from sea plants.\u201d Even though people abroad know that Japanese eat sea plants such as nori<\/em> over sushi<\/em>, saying \u201cIt\u2019s healthy because it\u2019s made from sea plant\u201d can sound unconvincing\u2014especially when wagashi<\/em> looks so sweet.<\/p>\n\n\n\n

But the dietary fiber in kanten<\/em> slows down sugar absorption. Hearing this, you could truly enjoy the sweets. This jewel-like kingyoku<\/em> 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.<\/p>\n\n\n\n

Kanten or Gelatin?<\/strong><\/p>\n\n\n\n

Kanten<\/em> is plant-based, while gelatin is animal-based.<\/p>\n\n\n\n

Both kanten<\/em> 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<\/em> slices cleanly without sticking. The bite is a little firm and doesn\u2019t cling to your teeth.<\/p>\n\n\n\n

Want to Learn More?<\/strong><\/p>\n\n\n\n

A helpful site: Kanten Lesson by \u201cKanten Papa\u201d<\/a><\/p>\n\n\n\n

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<\/p>\n\n\n\n

I still haven\u2019t made it there yet, but it\u2019s 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!<\/p>\n\n\n\n

Can You Buy Kanten<\/em> Easily?<\/strong><\/p>\n\n\n\n

Yes. It\u2019s sold in almost every supermarket in Japan.<\/p>\n\n\n\n

Kanten<\/em> desserts solidify without refrigeration and don\u2019t 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.<\/p>\n\n\n\n

Would You Like to Try a Tea Ceremony at Our Salon?<\/strong><\/p>\n\n\n\n

During the experience, you can enjoy wagashi<\/em> made with kanten<\/em> by the long-established confectionery. A delicious taste that pairs beautifully with matcha.<\/p>\n\n\n