Kanten is known as a vegetarian gelatine alternative and is obtained from certain types of algae. It is used in the production of traditional Japanese confectionery such as yokan - dishes prepared with Kanten are generally firmer and less jiggly. As a gelling agent, kanten is odourless, tasteless and colourless.

Store in a cool, dry place

https://ryukoch.com/de/basics/japanische-algen/#6-kanten

Energy: 0 kj / 0 kcal
Fat: 0.2 gr
Carbohydrates:
Protein: 2.4 gr
Salt:
Fibre: 74.1 gr
Sodium: 130 mg

Tengusa ALGAE 100 %

- Salad
- Thickener for sauces and soups
- as jelly
- Hot dishes

Eat cold with salad: Leave the edges to stand in water for 30 minutes, squeeze out the water, boil, mix into the food - binds the liquid

Gel preparation: 4 dl water with 10 g edges, boil until everything is dissolved, allow to cool slightly, add flavouring.
Fill into moulds and refrigerate