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洋菜
Kanten is made from Tengusa which is gathered from May to September.
It is made from freezing and drying the liquid substance extracted
from Tengusa. MUSO offers 2 types of Kanten: Kanten Bar and Kanten
Flakes. MUSO's Kanten is made by using our traditional manufacturing
method which takes advantage of the naturally cold temperature in
winter. The peak of production is from December to February. Kanten
contains a high amount of dietary fiber. It is effective in decreasing
blood pressure, cholesterol, colon cancer, diabetes, and constipation.
Kanten can be used in replacement of gelatin after soaking and
washing. Kanten does not lose any nutrients from cooking; however,
it is recommended to consume with vitamin D in order to better absorb
calcium. Dried mushrooms (natural sun dried) are recommended to
eat with Kanten. In order to better absorb iron and accelerate secretion
of gastric juice, it is effective to eat Kanten with vegetables
and fruits which include an abundance of vitamin C. Since citric
acid also has a similar function, adding foods with sourness is
effective as well. Prepared Kanten can be added to Bonsoy (soy milk),
miso soup, salads, juice, etc. It is also used for desserts such
as jelly and pudding.
For preparing Kanten Bar, first, soak Kanten Bar in water for 30
minutes. After boiling, stir until it dissolves completely with
low heat. For Kanten Flake, first, soak 2 tablespoons of Kanten
Flake water (600ml) for 2 hours. After boiling, stir until it dissolves
completely with low heat.
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