Mizoguchi is the only manufacturer that still uses the traditional method of preparation of Kanten. Totally natural, are perfect for all dishes that require jellies.
The algae are harvested in autumn, sun-dried and transported to the mountains of Nagano, where they will be transformed into Kanten during the winter. Cooked for hours until they become jelly are filtered and cooled, giving them the shape of rods, are then exposed to the cold winter air that dries completely, without artificial treatments.
8-10 g per Liter Flüssigkeit, ca. 15 Minuten bei geringer Hitze erwärmen, in die Zubereitung gießen, um Gelatine einzulegen. Abkühlen lassen.
- Carbohydrates tot. 72.3
- Energia Kcal 151
- Energia Kj 632
- Lipids tot. 0.6
- Na (gr) 0.033
- Protein tot. (gr) 1.7