PROJECT KANTEN
This project is about cooking with KANTEN, a shelf-stable foodstuff with remarkable gelling properties. It is used to make a wide variety of sweet jellies and savory aspics.
Kanten is sold as sticks (they look a bit like brittle cellophane or styrofoam) and in powdered form (most often packaged in pre-measured packets).
One stick of kanten can gel about 1 and 3/4 cups liquid (500ml); one packet of kanten powder (about 4 gr or 1 teaspoon) gels slightly less — about 1 and 2/3 cups liquid (450ml). A great deal depends upon the chemistry of the specific liquid. Interestingly, fresh pineapple (that does not gel with animal-sourced gelatin) will solidify nicely with marine-sourced kanten.
Stored in an airtight container, kanten sticks and/or powder will keep, dried, indefinitely.
JELLIES & ASPICS: Fruit & Vegetable, Sweet & Savory
In recent years the beverage industry has brought mixed fruit and vegetable juices with no added sweeteners or coloring agents to market. Introduced as a grab-on-the-go boost to nutrition, most are packed with vitamins and minerals (check labels before buying).
These juices are perfect for quick-crafting colorful, healthy desserts. Some of my favorites are mixed berries, mango-apple and tomato-veggie combos. I also like to make savory aspics with cold noodles and veggies using dashi as my liquid.
In addition, coffee and tea can be made into jellies, too, though to get a stiff gel you’ll need to add a bit of sweetener (a pinch of sugar or a drop of agave or other syrup).
Because kanten itself has zero calories and is 80% fiber, it’s a simple way to make cool, easy-to-eat treats for hot weather.
DOWNLOAD this recipe for Jellied Grapefruit Wedges. I hope you’ll use this as a point of departure in creating your own original kanten dishes.
Find out about TENGUSA, the red algea from which kanten is processed, and read my AUGUST 2026 newsletter “Sweet Jellies & Savory Aspics from the Sea”
