|Ingredient||1 Batch||1 Batch|
|agar powder||1½ tsp.||4g|
|water||2 - 2½ cups||500 - 600 ml|
Kanten — better known in the West as agar — is a vegetable gelatin derived from seaweed. It is used as a base for many Japanese desserts as well as some savory dishes. Plain, it doesn’t have much flavor, but cut into small cubes adds texture and visual appeal to anmitsu and other dessert dishes. Sweeteners and flavors can also be added, depending on the recipe.