寒天(かんてん)

かんてん
noun
agar; kanten jelly
1. agar, kanten
A gelatin-like substance made from red algae, used as a setting agent in Japanese cooking and confectionery. Unlike Western gelatin, it is plant-based and sets at room temperature. Widely used in traditional Japanese sweets (wagashi) and as a health food.
寒天(かんてん)でゼリーを作(つく)った。
I made jelly with agar.
寒天(かんてん)は食物(しょくもつ)繊維(せんい)が豊富(ほうふ)だ。
Agar is rich in dietary fiber.
この和菓子(わがし)には寒天(かんてん)が使(つか)われているので、常温(じょうおん)でも溶(と)けない。
This Japanese sweet uses agar, so it doesn't melt at room temperature.

USAGE:
Unlike Western gelatin (ゼラチン), 寒天(かんてん) is plant-based (from seaweed) and sets firmly at room temperature. It is a staple ingredient in 和菓子(わがし) (Japanese confections) such as 羊羹(ようかん) and 水羊羹(みずようかん). Also popular as a diet food because it is virtually calorie-free and high in fiber.

COMMON COLLOCATIONS:

  • 粉(こな)寒天(かんてん): powdered agar
  • 棒(ぼう)寒天(かんてん): bar agar (dried stick form)
  • 寒天(かんてん)ゼリー: agar jelly
  • 寒天(かんてん)寄(よ)せ: agar-set dish
general
Added 2026.2.21 19:27
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