Jelly with fruit and cake!

Jelly Cake Agar Agar Cake

Recipe by ZaTaYa

I loved jelly with fruit in it, I also loved butterly cake.
One day I said to myself, "Hey, Why not combine it together???

Musical Jello

Playing with gelatinous goo is fun. Add some wonky sounds to the mix, and I may just be captivated for hours. And that's exactly what Noisy Jelly offers.

Although it's advertised as a game, Noisy Jelly is more of a cross between a home science kit and a musical instrument. The kit comes with agar agar powder, some dyes and a variety of moulds that you use to make a series of colorful jellies of different shapes.

The game board is a thin sheet of wood on top of metal foil that is hooked up to an Arduino board that runs what's known as #capcence lib, which allows it to function as a capacitive sensor. The game board can sense when you touch the jelly and translate your touch into a sound. The sound varies with the pressure of your touch, where you touch the jelly, the salt concentration of the jelly, and its shape.

Noisy Jelly is a creation from Marianne Cauvard and Raphael Pluvinage, students at Ensci - Les Ateliers. You can check out the jellies in action in the video below. Just watching the video makes me itch to play with the jellies!

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

Chicken Mousse and Truffle Soup Dumplings - Recipes - Poh's Kitchen

Presented by Poh Ling Yeow

Poh Ling Yeow is a Malaysian-born Australian artist, actress, celebrity chef and runner-up in MasterChef Australia. She is a presenter of a new cooking show on ABC TV Network, known as POH'S KITCHEN; She has also signed a deal with ABC Books at HarperCollins to publish two cook books.

In the POH'S KITCHEN's episode "Truffles with Emmanuel Mollois" aired on September 29, 2010; Poh was presenting Chicken Mousse and Truffle Soup Dumplings. Poh says this recipe is ‘Frinese’ – a fusion of French and Chinese as the chicken mousse is a French recipe from Emmanuel. She uses the Agar Agar as one of the ingredient to make a unique and yummy dumplings. Click the following link to enjoy the show.

Chicken Mousse and Truffle Soup Dumplings - Recipes - Poh's Kitchen

Kanten World Editor - September 2010

.

Agar Agar in Orange...

Easy prepare agar in orange...

by Julie Askew

Instructions:

1. Get the flesh and/or juice out of the orange (may put them in blender/juicer if you prefer), throw any seeds away. Tips: leave the inner whitey layer of the orange attached to the skin to avoid leaks.
2. Put the orange juice in the simmer, add water if necessary to make up the 900ml liquid.
3. Then add one sachet of plain/orange Swallow Globe Kristal Agar powder (add sugar to your liking) into the simmer and bring to boil.
4. Then put it back to the fruit shell as pictures.

Notes:

• Beside oranges, you can experiment with pineapple, watermelon, dewmelon, rockmelon, grapefruit, thai coconut, etc...
• Swallow Globe Kristal Agar powder comes with plain or pineapple, lychee, strawberry, orange & chocolate flavours. they are available in the markets/shops or online (http://swallow-globe.com.au/eshop)

Kids will be happy to have it in their lunchbox,
Mothers will be happy to enjoy it with their friends,
Dads will be happy to finish it at any time :)
Teeth friendly to grandmas & grandpas (only the jelly part)
Non fat, high fibre, vegans will love it

Great & refreshing desserts or snacks for office meetings, birthdays, weddings, religious gathering (halal & kosher certified), light & easy meal after fasting, etc...etc...

Yuuummmm.....

.

Master Chef Australia - Great Agar agar dessert

Guess what! In Master Chef Australia - May 28, 2010 episode, Chef George Calombaris was presenting a fabulous dessert called "Rice Pudding with Orange Jewels".

George Calombaris said "Agar-agar is a substitute for gelatine, It comes from seaweed, and it is absolutely fantastic for vegetarian" and "It is absolutely delicious" Sound Great!

Chef George Calombaris had been voted as one of the Top 40 Chefs of Influence in the World by the Global Food and Wine Magazine. An internationally successful restaurateur, George owns three restaurants in Melbourne and one in Mykonos, Greece.

Find out the presentation through the following videos:

Rice Pudding with Orange Jewels by Chef George Calombaris


Kanten World Editor - May 2010

Why do I have to take Kanten/Agar-Agar?

Is Kanten/Agar-Agar good for me?

Recently more and more people come to me and ask about Kanten and its benefits for our body.
Indeed, besides its delicacies, Kanten is one of the most unique natural food that provides many pluses for our health and almost unlimited uses in food industries and home recipes. Kanten is originated in Far East but now it getting known in the western world. Here is a brief story about Kanten. Hope it will help.

KANTEN – A Japanese word for Agar-agar is an excellent source of fibre extracted from Red Algae (Seaweed). KANTEN is unique since it contains no calories and is very high in fibre. In fact, 81.24% of its content is fibre, which is the highest among all foods. Naturally, It also contains minerals, calcium, iron, phosphorus and Iodine which many diets are lacking these days.

Because of its high nutritional value, KANTEN has long been loved and consumed as a dessert and other cooking ingredients in Japan. Recently, KANTEN's natural jelling ability, mild flavor, and total lack of calories have made it a favorite with health-conscious cooks around the world.

Characteristic of KANTEN/Agar-Agar

1. KANTEN is highly unique because it has zero calories. The World Health Organisation categorized it as a "no limited" food.

2. Because KANTEN has neither a taste nor a smell, it can be used as an ingredient in combination with other seasonings.

3. KANTEN is a natural sea vegetable. It contains no carbohydrates, no sugar, and no fat. But contains 81.24% fibre which is the highest among all foods.


With its characteristics, KANTEN becomes the best dietary food. The following are some of its benefit when it is consumed:

1. KANTEN increases in volume by absorbing water in the stomach which leads the satiated feeling quickly. Even a small amount of KANTEN will provide a longer feeling of fullness and comfort in stomach as it slow down glucose absorption in the intestine, therefore reducing the calorie intake. Because KANTEN contains a good balance of nutrition but no calories, it will benefit your beauty as well as health.

2. KANTEN Gel absorbs glucose in the stomach, The mixture of glucose and KANTEN enters the intestine with ease. The speed at which the glucose is absorbed into the bloodstream is slow and rapid rise in blood sugar level restrained. Therefore, this process inhibits the body from retaining and storing excess fat.

3. KANTEN’s rich dietary fiber shortens the time that the food passes through the digestive system. Because the time that harmful substances stay in the intestine is shortened, risks of intestinal problems will be lowered. In addition, the dietary fiber contained in KANTEN helps to retain water in the intestines softening stool for more rapid and easy bowel movement. This process effectively eliminates bowel irregularity.

4. KANTEN absorbs bile acid that is expelled from the body when cholesterol is dissolved. In order to replace the bile acid, cholesterol is dissolved continuously. This process will potentially decrease the amount of cholesterol in the body.

Kanten World Editor - February 2010

Importance of Fibre

What is Fibre?

Dietary fibre is found in vegetables, fruits and cereal. Fibre is made up of the indigestible parts or compounds of plants, which pass relatively unchanged through our stomach and intestines.

Dietary fibre is mainly needed to keep the digestive system healthy. It also contributes to other processes, such as stabilising glucose and cholesterol levels. In countries with traditionally high fibre diets, diseases such as bowel cancer, diabetes and coronary heart disease are much less common than in the West.


Dietary fibre can be divided into two distinct types:

1. Soluble fibre forms a gel-like material in water. It helps restore regularity and lowers cholesterol. Good sources include oats, beans, peas, many types of fruit, and psyllium.

2. Insoluble fibre does not dissolve in water and moves through your digestive system quickly and largely intact. Good sources include wheat bran, whole-grain cereals and breads, and many vegetables. The secret to getting enough fibre is to eat a well-balanced diet that includes a variety of high-fibre foods.


Why is Fibre important?

Fibre is a key component in maintaining everyday and long term health. The Heart Foundation recommends that adults should consume approximately 30g daily. Australian experts suggest that children should eat 10g of fibre a day plus an additional gram for every year of age. For instance, a 10 year old child should eat 15-20g of fibre per day.


Some scary truths:

• Most Australian adults do not meet their recommended daily fibre intake
• Average fibre consumption is just 18-25 grams a day, well below the recommended 30 grams.
• Australians are finding it increasingly difficult to get enough fibre from fruits, vegetables and wholegrain breads.

Both types of Fibre are beneficial to the body:

1. Fibre keeps the digestive tract healthy
The principle advantage of a diet high in fibre is the health of the digestive system. The digestive system is lined with muscles that massage food along the tract from the moment a mouthful is swallowed until the eventual waste is passed out of the bowel (a process called peristalsis). Since fibre is relatively indigestible, it adds bulk to the faeces.

Soluble fibre soaks up water like a sponge, which helps to plump out the faeces and allows it to pass through the gut more easily. It acts to slow down the rate of digestion. This slowing down effect is usually overridden by insoluble fibre, which doesn't absorb water and speeds up the time that food passes through the gut.

2. Lowering blood cholesterol
Recently, some studies showed that regular intake of foods high in soluble fibre - such as oat bran, baked beans and soybeans - reduced blood cholesterol levels. When blood cholesterol levels are high, fatty streaks and plaques are deposited along the walls of arteries. This can make them dangerously narrow and lead to an increased risk of coronary heart disease.

It is thought that soluble fibre lowers blood cholesterol by binding bile acids (which are made from cholesterol to digest dietary fats) and then excreting them. Cereal fibre seems to be more protective against coronary heart disease than the fibre from fruit and vegetables.

3. Direct link between Fibre intake and how well our immune system operates
Australian Immunology research lead by Professor Charles Mackay has identified how fibre in the diet plays a major role in ensuring a person's immune cells function properly.

4. Good for people with diabetes
For people with diabetes, eating a diet high in fibre slows glucose absorption from the small intestine into the blood. This reduces the possibility of a surge of insulin, the hormone produced by the pancreas to stabilise blood glucose levels.

5. Fibre and ageing
Fibre is even more important for older people. The digestive system slows down with age, so a high fibre diet becomes even more important.

6. A method of weight control
In many cases, people who are overweight or obese have been shown to lose significant amounts of excess body fat simply by increasing the amount of dietary fibre, especially soluble fibre, in their daily diet. Recent study reveals that fibrous foods are often bulky and, therefore, filling. They also tend to be low in fat.

Soluble fibre forms a gel that slows down the emptying of the stomach and the transit time of food through the digestive system. This extends the time a person feels satisfied or ?full?. It also delays the absorption of sugars from the intestines. This helps to maintain lower blood sugar levels and prevent a rapid rise in blood insulin levels, which has been linked with obesity and an increased risk of diabetes.

The extra chewing time often required of high fibre foods also helps contribute to feeling satisfied. As a result, a person on a high fibre diet is likely to eat less food and so consume less kilojoules (calories).


Conditions linked to low fibre diets:
Eating a diet low in fibre can contribute to many disorders, including:

• Constipation - small, hard and dry faecal matter that is difficult to pass.
• Haemorrhoids - varicose veins of the anus.
• Diverticulitis - small hernias of the digestive tract caused by long term constipation.
• Irritable bowel syndrome - pain, flatulence and bloating of the abdomen.
• Overweight and obesity - carrying too much body fat.
• Coronary heart disease - a narrowing of the arteries due to fatty deposits.
• Diabetes - a condition characterised by too much glucose in the blood.
• Colon cancer - cancer of the large intestine.

Ways to increase your fibre intake:
Simple suggestions for increasing your daily fibre intake include:

• Eat breakfast cereals that contain barley, wheat or oats.
• Switch to wholemeal or multigrain breads and brown rice.
• Add an extra vegetable to every evening meal.
• Snack on fruit, dried fruit, nuts or wholemeal crackers.

Kanten World Editor

Related video about Fibre

by Brenda Watson - Fibre 35

Feature Articles - November 2009

Link between diet, immune system
AAP Breaking News

AUSTRALIAN scientists have found a "direct link" between what we eat and how well our immune system operates, a breakthrough that could explain rising rates of autoimmune disease across the western world. Read more click here...

Agar-agar Kanten Recipe - Almond Pudding

Summer is always a good time in Australia. Sun, beaches, BBQ are always in the list. This time I will share with you some of my favourite recipe, it is Agar agar Almond Pudding. It is easy to prepare and yummy...

Ingredients:
1 pack of Swallow Globe Brand Agar agar powder
500 ml of water
400 ml of Milk
100 gr of Sugar
Almond essence as desired
Fresh fruits as desired

Syrup:
200 gr Sugar
1000 ml Water

Instruction:
1. Mix Swallow Globe Brand Agar agar powder with water, sugar and milk.
2. Boil and stir until it is fully dissolved. Turn off the flame.
3. Add almond essence into dough.
4. Pour into a mounld, let it cool and firm. Cut into size as desired.
5. Syrup: Mix sugar and water, boil. Turn off the flame and let it cool.
6. Mix Agar agar with fresh fruits and add syrup. Ready to serve and best serve chilled.

That's it. Easy and you can enjoy the yummy pudding now.

PS. I use Swallow Globe Brand Agar agar powder and it is available in most oriental shops or you
can buy it online at http://swallow-globe.com.au/eshop

What people do not know about Seaweed Dietary

Kanten or Agar agar, The Secret Healthy Dieting
By Jimmy Widjaja

KANTEN – A Japanese word for Agar-agar is an excellent source of fibre extracted from Red Algae (Seaweed). KANTEN is unique since it contains no calories and is very high in fibre. In fact, 80.9% of its content is fibre, which is the highest among all foods. Naturally, It also contains minerals, calcium, iron, and phosphorus which many diets are lacking these days.

Because of its high nutritional value, KANTEN has long been loved and consumed as a dessert and other cooking ingredients in Japan. Recently, KANTEN's natural jelling ability, mild flavor, and total lack of calories have made it a favorite with health-conscious cooks around the world.

Characteristic of KANTEN

1. KANTEN is highly unique because it has zero calories. The World Health Organisation categorized it as a "no limited" food.

2. Because KANTEN has neither a taste nor a smell, it can be used as an ingredient in combination with other seasonings.

3. KANTEN is a natural sea vegetable. It contains no carbohydrates, no sugar, and no fat. But contains 80.9% fibre which is the highest among all foods.

With its characteristics, KANTEN becomes the best dietary. The following are some of its benefit when it is consumed:

1. KANTEN increases in volume by absorbing water in the stomach which leads the satiated feeling quickly. Even a small amount of KANTEN will provide a longer feeling of fullness and comfort in stomach as it slow down glucose absorption in the intestine, therefore reducing the calorie intake. Because KANTEN contains a good balance of nutrition but no calories, it will benefit your beauty as well as health.

2. KANTEN Gel absorbs glucose in the stomach, The mixture of glucose and KANTEN enters the intestine with ease. The speed at which the glucose is absorbed into the bloodstream is slow and rapid rise in blood sugar level restrained. Therefore, this process inhibits the body from retaining and storing excess fat.

3. KANTEN’s rich dietary fiber shortens the time that the food passes through the digestive system. Because the time that harmful substances stay in the intestine is shortened, risks of intestinal problems will be lowered. In addition, the dietary fiber contained in KANTEN helps to retain water in the intestines softening stool for more rapid and easy bowel movement. This process effectively eliminates bowel irregularity.

4. KANTEN absorbs bile acid that is expelled from the body when cholesterol is dissolved. In order to replace the bile acid, cholesterol is dissolved continuously. This process will potentially decrease the amount of cholesterol in the body.

By consuming KANTEN regularly, It is not only improving and stabilize our digestive systems, but also potentially will reduce the cholesterol & blood sugar level and most important thing is, it provides natural way to loss weight.

Bean Curd Dessert

Hi Fibre Bean curd Dessert

Ingredients:
* Soy Milk 2 Liters
* Swallow Globe Kanten Kit 2 sachets

Cooking directions:
1. Mix all ingredients in a saucepan and bring to a simmer
2. Stir until dissolved and simmer until boiled
3. Remove the saucepan from heat and let it cool
4. Pour into a bowl and let it cool, best to chill it in refrigerator
5. Prepare the Ginger sauce (see below cooking direction)

Preparing Ginger sauce
Ingredients:
* 250 grs of Palm sugar
* 4 Tea spoons of sugar
* Approx. 100 grams of Raw ginger
* 250 mL of water
* Salt as required

Cooking directions:
1. Mix all ingredients in a saucepan and bring to a simmer
2. Stir until dissolved and simmer until boiled
3. Remove the saucepan from heat and let it cool

Preparing the Hi Fibre Bean curd dessert:
1. Spoon some Bean curd over individual dessert bowl
2. Pour the ginger sauce as needed and serve

Swallow Globe Product is available at

* Swallow Globe Online Store:
http://swallow-globe.com.au/eshop

* Vplus Supermarket:
Campsie Centre - Campsie
Westfield Shopping Centre – Liverpool
Metro Shopping Centre – Marrickville
Gosford Town Centre - Gosford

Recipe Sharing

Delicate little agar-agar jellies are perfect served with Asian fruits

by Lois Daish

Janny Brown was surprised when I asked if I could visit her and learn how to make the delicate little jellies that she serves at the conclusion of the feasts of Singaporean food that she and her husband Dan are famous for among their friends. She didn’t think anyone could possibly need to be taught how to make something as easy as agar-agar jelly and offered to simply write down the recipe for me. But I had a hunch that there would be some tricks to learn. Read more click here...

Feature Articles - June 2008

Kanten Craze in Japan
by Yukari Pratt

It may be one of the more unlikely food crazes of recent times, but agar-agar (the flavorless, seaweed-based thickener used in soups and jellies) is hip — at least in Japan, where it is known as kanten. The reason? Read more click here...

Recipe Sharing

Mixed Berry Jelly with White Chocolate Sauce

By Alice

One of my favourite ingredients is agar, also known as kanten, an excellent vegetarian substitute for gelatine. This natural gelling agent is obtained from algae or seaweeds (but it doesn’t taste as such, which is certainly a plus!) and can be used instead of ordinary gelatine of animal origin. I use a lot of agar: to thicken soups and sauces, and to make puddings, jellies, and other desserts like pannacotta. Read more click here...

Features Articles - April 2008

How Kanten Seaweed Can Help You Lose Weight

By Eyeopening’s Xombytes

If you're looking for help losing weight, you may have to look no further than across the seas to our slender neighbors in Japan who use kanten to promote fullness and suppress appetite. Women who consume kanten for weight loss on a daily basis reportedly consume up to fifty percent fewer calories on a daily basis than women who don't. It seems that this Japanese weight loss secret is out of the bag as more and more American women add Kanten seaweed to their daily diet.

What is kanten? Kanten is a rather tasteless dried seaweed that's high in fiber with zero calories. It's also known as agar-agar by the food industry where it's used as a thickening agent. It comes in the form of a tasteless powder which can be mixed with a variety of food and drinks. So popular is the Kanten seaweed craze that well known chefs are starting to design culinary creations around this high fiber, white powder.

The high fiber content of Kanten seaweed seems to be at least partially responsible for its ability to suppress appetite. When small amounts of the powder are consumed in juice or other liquid, it expands in the gut resulting in a natural sense of fullness. It also purportedly has other health benefits related to its fiber content including the potential to lower blood cholesterol levels. An additional advantage is that this powder can reduce constipation and is high in a variety of minerals including calcium.

Kanten seaweed is inexpensive and can be purchased in most natural food markets. You may need to ask for it by the name of agar-agar. It's recommended that seven ounces of kanten be mixed with juice and taken before meals to help reduce appetite. It's important to take kanten with plenty of liquid to maximize the appetite suppressant effect.

Some other ways to use kanten for weight loss are to add a half teaspoon to your favorite iced or hot tea. Green or oolong tea would be good choices if weight loss is your goal due to their apparent metabolism boosting effects. The powder can also be added to soups, milk, gratins, and juices. The powder will take on the taste of whatever it's added to and does not leave an aftertaste. You can also find a variety of kanten recipes by doing a Google search.

If you're trying to lose those last few pounds, give this Japanese weight loss secret a try. It's an all natural solution to suppressing appetite and helping to promote good bowel function. Kanten for weight loss may be the additional boost you need to jump start your weight loss efforts.

Another amazing testimony about Kanten

By Jimmy Widjaja

Recently my collegue received an amazing testimony from his relative that has been consuming kanten. Aparently, he just send her kanten powder as a gift, after consuming kanten regularly for a while she sent an email to him with a great testimony about kanten. Here is the testimony:

__________________________________________________________________
Hi On,

I really appreciated you and your sister Mei Mei, both of you are so generous to gave me lots of Kanten, after having drank Kanten for about 3 months straight, some miracle happend, I have suffering of my hands for more than 10 years, what doctor said I have carpaltunnel sydrome,and finger joints in degeneration, weakness and painfulness have been troubled me so much, and I can't believe Kanten has effectively reduced about 90% of my painfulness.

I wasn't expected Kanten has such effectiveness, because you had told me Kanten contains lots of calcium, since I'm a vegetarian require lots of calcium, so I just drink Kanten for calcium.

I would like to make special order for 250 grams of Kanten for 40 pouches (pouch
without individual box, in that way can reduced weight for mailing and sqeeze in the carton).I also wonder if I can get cappuccino flavor in pouch for 250 grams?

Jean

Vegetarian Marshmallows

by Dr. Kay Connelly

This recipe uses agar agar, which is vegetarian, instead of gelatin. If you want to use gelatin, use 4t of gelatin for every 1 t of agar agar (2T for this recipe).

Finally, my boys can have marshmallow treats... and they're better than store bought! Substitute vanilla with candy oils (peppermint is my favorite) and add food coloring for a nice touch. You can make whatever shapes you want: I like snowflakes for Christmas! They keep for over a week in tupperware. The longer you have them, the crunchier they get, making them perfect for hot cocoa.

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1 1/2 t. agar agar	1 t. pure vanilla extract
1 1/2 C sugar	vegetable-oil cooking spray
2/3 C light corn syrup
1/8 t. salt	corn starch

---

Coat a 12 x 17 inch rimmed baking sheet with cooking spray. Set aside.

Place 1/3 C cold water into bowl of electric mixer. Sprinkle with agar agar. Let mixture soften for 5 minutes.

Place sugar, corn syrup, salt and 1/3 C water in small to medium saucepan (if you use to large of a saucepan, the themometer will not be covered by mixture). Cover. Bring to a boil. Remove lid. Cook, swirling occasionally until syrup reaches 238 degrees (soft ball stage) (~5 minutes).

With mixer on low speed, whisk agar agar mixture while slowly adding syrup in a steady stream down the side of the bowl. Gradually increase mixer to high. Beat until mixture is thick, white and has almost tripled in volume (~ 12 minutes). Add vanilla (or other flavoring/food coloring) and beat 30 seconds more.

Pour mixture into baking sheet and smooth with spatula sprayed with cooking oil. Let sit (uncovered) overnight.

Cut out with cookie cutters or cut with kitchen scissors, sprayed with cooking oil. Roll marshmallows in corn starch to keep them from sticking to each other. Store in air tight container, with wax paper between layers.