FREE SHIPPING OVER $200 (excludes Reset Programs)

Our warehouse is closed September 4-15, so orders placed during this window will be dispatched a little later than usual, starting September 16.

Back to all

Kanten Tokoroten with Ashitaba – Refreshing Jelly Noodle

agar agar kanten recipe

One of my favourite dishes growing up in Japan was kanten (agar-agar jelly) made with ashitaba powder. I ate it a lot and still love it today. It’s light, refreshing, and feels like the perfect way to welcome spring.

Why Agar Agar?

Made from seaweed, kanten is virtually calorie-free and packed with fibre- a gentle way to support digestion without weighing you down, which fits perfectly with spring’s theme of “clearing out the old.” It’s also a great pantry swap for tokoroten’s traditional tensou seaweed, which can be harder to find outside Japan. Agar agar (kanten) gives you that same clean, delicate jelly texture, but it’s widely available in most health food stores and Asian grocers.

Why Ashitaba, Especially in Spring?

Ashitaba literally means “tomorrow’s leaf,” named for how quickly it regrows after being cut, and has been used in Japanese herbal tradition for centuries, particularly on Hachijō Island, often nicknamed the “Island of Longevity,” where locals have long credited it with supporting their long, healthy lives.

Its standout nutrient is a rare antioxidant group called chalcones, compounds studied for anti-inflammatory, antioxidant, and antimicrobial effects. That makes ashitaba a natural fit for spring, when the body works to clear what built up over winter, and the Liver (in Eastern Medicine terms) can use extra support. Traditionally, it’s also been used to support gut health, easing digestive irritation and helping keep things moving thanks to its fibre content, and to help maintain healthy cholesterol and blood pressure levels.

Beyond the nutrition, ashitaba gives the jelly a beautiful natural green colour. There is no food dye needed, just a plant doing what it does best.

Together, kanten and ashitaba make a light, cleansing dish that’s as gentle on the body, a small daily ritual for feeling lighter as the season turns.

kanten agar agar recipe

The Recipe

Makes about 4 small servings

Ingredients

  • 400ml water
  • 4–5g kanten powder (agar agar)
  • 2 tsp ashitaba powder
  • 100ml water (for the ashitaba)

For the dressing:

  • Rice vinegar
  • Soy sauce
  • Black sesame paste

Method

  1. Dissolve the ashitaba powder into 100ml of water, stirring until smooth.
  2. In a separate pot, bring 400ml of water to a boil with the kanten powder, stirring until it’s fully dissolved.
  3. Pour the ashitaba mixture into the boiling kanten liquid and stir everything together.
  4. Pour into a mould and let it cool until fully set.
  5. Once set, enjoy it simply as a jelly, or slice it into thin strands for a cooling, tokoroten-style noodle.
  6. Serve with a dressing of vinegar, soy sauce, and black sesame paste.

Light, refreshing, and practically calorie-free, this simple dish feels good to eat.

You might also enjoy

GET 10% OFF ON YOU FIRST ORDER!

 Sign up to receive your discount.