How to Make Low-Calorie Japanese Kanten Fruit Jelly (Vegan Jello)

If you’re following a vegan diet, you may already be familiar with the ingredient “kanten” (agar). Today, we’re excited to introduce a low-calorie fruit jelly recipe made with kanten powder.

Kanten, derived from seaweed, is a staple in traditional Japanese sweets like anmitsu and yokan. Unlike gelatin, it’s completely free of animal-derived ingredients, making it a perfect vegan-friendly option.

At first glance, dishes made with kanten resemble jelly, but there are notable differences in texture, preparation, and appearance when compared to gelatin.

Jelly made with kanten has a translucent finish, in contrast to the transparent appearance of gelatin-based jelly, as shown in the featured image.

In terms of texture, kanten has a firmer and more brittle consistency. While gelatin is known for its softness, kanten provides a slightly crisp bite when you eat it.

For preparation, it should be boiled once after dissolving it in water. Additionally, it firms up and molds in a short period of time, even at room temperature. Therefore, you need to work quickly when handling a kanten mixture.

This might sound a little challenging, but unlike gelatin-based desserts, which need to be stored in the refrigerator to stay firm, kanten can maintain its shape without refrigeration at cool temperatures. This makes it a convenient option for outdoor gatherings or picnics.

Kanten isn’t just for desserts! It’s a versatile ingredient perfect for savory dishes too. For example, adding a small amount to soups creates a thicker texture as the soup cools, adding a unique and satisfying twist. Packed with fiber, kanten is also a nutritious choice for your diet.

Whether you’re whipping up sweet treats or experimenting with savory meals, give kanten a try!