Build a Meal

Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Ingredient in the Spotlight: Kanten

Wednesday, September 1st, 2010
Kanten (agar) is a natural gelatinous ingredient used most commonly to make desserts. It's a great alternative to gelatin, particularly for vegetarians. The texture isn't as gelatinous as gelatin so people who like the consistency of jello may not like kanten, but I think it has an interesting texture and I actually like it a lot.

Also see Wagashi Maniac's webpage on Kanten. There is an in depth explanation of kanten in all it's forms. The website has a google translation button that translates the text to English. There are also a lot of nice photos of the different types of kanten.

Kanten for Dieters
Several years ago it was almost impossible to find kanten in grocery stores in Japan due to a kanten diet frenzy. I think there was a tv show that discussed the weight loss benefits of kanten which led to a huge spike in demand. My aunt was somehow able to secure a few boxes through a supplier to get all the kanten she needed to run the course of the phase, but my mom caught on a little late and complained about not being able to find any kanten during this time. The reason kanten was so popular for weight loss is because it is full of fiber and triples in volume after ingested, both giving one the sensation of being full.* The idea is that you eat some kanten before you have your regular meal so that you don't eat as much because you will get full faster. Other people also incorporated kanten into their regular meals such as adding it into soups or noodle dishes. You can add it to virtually anything since kanten doesn't have much flavor and you'll add volume to the dish and eat less of what you would normally eat. If you want to participate in the kanten diet, try incorporating it into your everyday meals. I found this video on youtube about a women who lost 11kg in 29 days mixing kanten into her soba, soups and mabodofu. YouTube. I'll be using it in a dessert in my next post but feel free to get creative.

*Source: Wikipedia

Unprocessed natural Kanten often comes in rectangular bars like this. It looks like plastic wrap.
Kanten_Shiny bar

tags: Kanten 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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