長野県·特産品
Kanten (Agar-agar)
A smooth and refreshing mouthfeel. This is Suwa's natural square kanten, an essential ingredient for Japanese sweets and agar-based dishes. The Suwa region is the top production area in Japan and one of the few remaining places where traditional natural square kanten production survives. The history of kanten making in this area dates back to around 1830, when locals are said to have brought the production method back from the Kansai region. Suwa's winters—characterized by low temperatures, little snow or rain, and a high rate of sunny days—are perfect for the process of freezing and drying the boiled seaweed juice (tengusa). Utilizing the large temperature fluctuations between day and night, the process of freezing the core and then drying it is repeated with great patience. Rich in dietary fiber, it plays a major role in both cooking and confectionery. It is a natural blessing unique to Suwa, nurtured by the harsh winter cold.
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