The History of Kanten (Agar agar)

Agar is the phycocolloid, a substance that is extracted from red and brown algae.

Agar’s ancestor is seaweed noodle called tokoroten, it is originally comes from China and was introduced into Japan around 1300 years ago during Nara era. Though tokoroten comes from China, Agar is considered to have been discovered first time by Minoya Tarou Saemon at Fushimi Kyoto in 1658.

One day, he forgot to leave tokoroten at outside in winter and the tokoroten was frozen during the night and then water was vaporized during daytime. This was repeated for sometime. After that, he found out tokoroten became freeze-dried and thus was named as kanten, 寒天 (ie. freezed tokoroten).

The word "agar-agar", however, has a Malayan origin and agar is the most commonly accepted term, although in French- and Portuguese-speaking countries it is also called gelosa, while philipino calls it “gulaman”.

It was at Shimizu-mura, Japan, a monument commemorates the first commercial manufacture of agar by a relative of Tarozaemon, Miyta Hanbei of AzaShiroyama. Originally, and even in the present times, it was made and sold as ajn extract in solution (hot) or in gel form (cold), to be used promptly in areas near the factories. Its industrialization as a dry and stable product started at the beginning of the 18th century.

Agar production by modern techniques of industrial freezing was initiated in California by Matsuoka who registered his patents in 1921 and 1922 in the United States. The present manufacturing method by freezing is the classic one and derives from the American one that was developed in California during the years prior to World War II by H.H. Selby and C.K. Tseng (Selby, 1954; Selby and Wynne, 1973; Tseng, 1946). This work was supported by the American Government which wanted the country to be self sufficient in its strategic needs, especially in regard to bacteriological culture media.

Apart from the above American production, practically the only producer of this phycocolloid until World War II was the Japanese industry which has a very traditional industrial structure based on numerous small factories (about 400 factories operated simultaneously). These factories were family operated, producing a non-standardized quality, and had a high employment rate as production was not mechanized. For this reason, and in spite of the later installation of some factories of a medium to small size, only in recent times has Japan operated modern industrial plants.

However, when World War II started, the Japanese government decided to ban exports to prevent other countries using kanten bacillus for military purposes. After that, other countries started to create powder kanten to continue their bacillus research.

Therefore, powder kanten was initially created for research purpose and not for food. After the war, powder kanten manufacture was started in Japan as well, and created various different manufacturing techniques for many purposes, such as food, medical, bio technology, and cosmetics etc. As for the food, it was found that kanten had the potential to prevent cancer and other diseases.

Todays, creating new uses for kanten is a large area of study. Gracilaria of different species (The raw material of Kanten) is harvested in Argentina, Brazil, Chile, China, Indonesia, India, Japan, Philippines and Sri Lanka. The world largest kanten producers are Chile, Indonesia, japan, spain and portugal.

Agar agar powder

Agar agar powder has been known by people who live in Asian countries for centuries, Japanese has consumed Agar agar for more than 450 years. But a lot of people who are raised up in western countries have very little knowledge about it.

So, What is Agar agar powder?
Agar agar powder is slso known by its Japanese name Kanten, Agar is derived from Gracilaria (Gelidium species) a bright red sea vegetable (Gleidium purpurascens). This product has a gel strength of 1000.

What does Agar agar do?
Agar due to its high gelling properties is considered the King of gelling agents. Excellent as a thickening agent for doughnuts, marmalade & jam, jelly, cheese, puddings, gelatin fruit desserts, meat products, bakery fillings and icings, dry and canned soups and ice cream.
Natural agar agar is unflavored producing a firm, clear jelly and is rich in iodine and trace minerals and has mildly laxative properties. Agar agar is also well known for its fibre content (highest among all vegetables).

Agar agar has stronger setting properties and, unlike gelatin which requires refrigeration to set, it will set at room temperature after about an hour - although it is advisable to store dishes gelled with agar agar in the fridge as it is a high protein food.

Powdered agar can be substituted for the same quantity of unflavored gelatin in recipes.
Typical usage level is 1/2 percent agar in water.

The gelling ability of agar agar is affected by the acidity or alkalinity of the ingredients it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar agar.

Some ingredients will not set with it at all such as: kiwi fruit (too acidic), pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain enzymes which break down the gelling ability (although cooked fruit seems to lose this effect), chocolate and spinach.

For a firm jelly you require approximately 2 teaspoons of powder per 1 pint ( 600ml) of liquid.

One suggested way to use Agar Agar powder !
Agar agar powder should be soaked in the liquid first for 5 minutes, then gently brought to a boil and simmered while stirring until it dissolves completely, this will take about 5 minutes.

Unlike gelatin, agar agar can be boiled and can even be re-melted if necessary.
If you are unsure as to the setting ability of your gel, test a small amount on a cold saucer - it should set in 20-30 seconds, if not you may need more agar agar, if too firm - add some more liquid.

Editor - April 2011

Jelloware - The Latest Food Innovation

Have you ever thought what else you can do with Agar-Agar (Kanten) besides making dessert & jelly or cooking?


The latest food innovation is a Biodegradable and edible cup called Jelloware which is made out of agar-agar. Imagine that you have cups that are flavoured to compliment the drink inside. The cup is edible and any leftover can be composted. A good replacement of plastic cup at any party or function, and it is a solution for environmental friendly waste.

Jelloware was invented by "The Way We See the World", a product design consultancy based in New York. TWWSTW has the design of Jelloware comes in flavours like lemon basil, ginger mint and rosemary beet.

Jan 2011 - Kanten World Editor