Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
S2:E18
2013
The theme of this episode is part two of “Yoseru” (setting together and congealing). Chef Saito uses an agar stick, called kanten in Japan, to make a dish which represents clear running river water. Another dish is mizuyokan, a traditional Japanese dessert – a smooth, sweet azuki bean paste jelly made with powdered kanten.