Also known as agar. A vegan alternative to gelatin made from ‘tengusa’ red seaweed. Has a firm texture, no flavor, and cloudier appearance when hardened.

Kanten is not as rubbery as gelatin. It begins to set between 42-82°C and thus can withstand warm conditions, unlike gelatin which needs to be refrigerated. It is also easier to remove from molds than gelatin and will not impart flavor or odor to the food to which it's added. It's also packed with fiber and is considered a good diet food as it has no calories.