The most commonly used thickener in cooking is cornstarch, which is highly processed from the endosperm of corn and not abundantly nutritious. Kuzu and agar agar are more natural thickening agents that are medicinal and used in macrobiotics.
Agar-agar (known in Japanese as Kanten) is derived from red algae, and is most commonly used as a thickener in Asian desserts (it sets like jello). Because of it’s high fiber content (80%), agar agar provides a feeling of fullness, and actually expands after being ingested. Agar-agar is a dietary source of iron, phosphorus, calcium and vitamins A, B1, B6, biotin, C, and D. The Chinese view agar agar as a “cooling” food, ideal for treating headaches, fever, or even acne. It’s also used in Chinese medicine to treat constipation by cooking it with Apple juice and drinking it before it sets.
Strawberry Kanten with Creamy Topping
Delicious, relaxing, soothing, and good for regularity. This pudding is also great without the topping.