Tamago Kanten (Egg agar-agar) ｜ Our Regional Cuisines

Akita Prefecture

Tamago Kanten (Egg agar-agar)

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。

Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

Photos courtesy of: Guide to Local Akita Flavors (Akita Rural District Lifestyle Research Council)
Photos courtesy of: Akita Tourism Federation
DOWNLOAD
Photos courtesy of: Guide to Local Akita Flavors (Akita Rural District Lifestyle Research Council)

Main lore areas

Whole prefecture
Main ingredients used

Kanten(=agar-agar)

History/origin/related events

”Egg kanten” is a food made by mixing egg and sugar into ”kanten” liquid and then solidifying it.
”Kanten” is made from the seaweed known as tengusa. After being dissolved and filtered, it is allowed to dry outside to solidify. By repeatedly freezing it during intensely cold nights and sun-drying it during the day, the result is a naturally dried stick of kanten. ”Kanten” is characterized by being more elastic and hardening more firmly than either gelatin or agar. Since it can be dried and stored for long periods, it has been highly valued as a preserved food in Akita during the region’s long winters.
In Akita, primarily in the southern regions, ”kanten” is always served at gatherings, and it has long been a familiar snack accompanying tea. At important family events, homemade dishes are served as torimawashi, which are passed from person to person. Because kanten can be cut into any number of pieces to match the number of people and conveniently packed up for people to take home, it is often served as a torimawashi dish.
Among the many ”kanten” dishes, egg ”kanten” is particularly well known. However, it can be made in many different ways: by solidifying beaten eggs, egg soup, or boiled and mashed eggs. Another ”kanten” dish made using eggs which cannot be omitted is kaminari kanten (lit. “thunder kanten”), which is made by dissolving sugar and ”kanten” in a liquid, mixing in milk and eggs, and then solidifying it. This recipe has been handed down in the south of Akita, and it is said that those who could prepare this dish well would become “good wives”.
Opportunities and times of eating habits

Primarily in the south of the prefecture, ”kanten dishes” have long been served at gatherings such as Obon, New Year, and family events. In addition to tea snacks, this everyday food could be used in a wide range of situations, from a palate-cleanser in a sports day lunch box to a dish served to an important guest. Supermarkets normally carry 20 types of ”kanten” which can be enjoyed seasonally, with water shield ”kanten” in early summer and sweet potato ”kanten” in the fall.
How to eat

Put ”kanten” and water in a pot over heat. Once the ”kanten” dissolves, add sugar and beaten egg, then pour it into a mold and refrigerate. Once it has firmly solidified, cut it into bite-size pieces. ”Kanten” lasts for a long time, so it can be used to add a little something when winter food stores dwindle. ”Kanten” can also be used to make side dishes such as “salad kanten”, which is made by solidifying a mixture of cucumbers, carrots, onions and mayonnaise, or “shiitake kanten”, which is made by solidifying a salty-sweet broth. ”Kanten’s versatility” even extends to sweets, with dishes such as “walnut kanten” and “apple kanten”. All sorts of kanten can be found across the entire prefecture.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
Every year since 2012, many visitors have attended the Kanten Fair held in Akita. Participants gather from all across the prefecture to compete to see whose kanten is the best. The fair has an abundant variety of foods which are made using kanten, and visitors can enjoy the many original ”kanten” creations there.
In cooperation with Akita Prefecture, the local hotel and restaurant associations offer kanten dishes at their establishments in an effort to advertise kanten. Akita’s kanten has become well known all across Japan thanks to various efforts to spread the word.

RECIPE

Ingredients (serves 10 people)

Kanten sticks 2
Medium eggs 5
Sugar 250g
Salt Pinch
Water 1,000cc

How to cook

1. Put 1,000cc of water in a pot and dissolve the kanten.
2. Put the eggs in a bowl and beat them.
3. Put the pot from 1 over heat, adding sugar and salt before it boils. Once the sugar dissolves, add 2 and mix. Let the mixture cool slightly before pouring into a kanten mold.
4. Let sit for 1 hour at room temperature.

Recipe Arrangements

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Tamago Kanten (Egg agar-agar) ｜ Our Regional Cuisines

Akita Prefecture