Why source from Japan
Nagano's traditional kaku-kanten freeze-drying technique is a UNESCO-recognised intangible heritage; Ina Food Industry's industrial agar capacity sets the global benchmark.
Key spec
Gel strength 600–1,000 g/cm² (varies by grade); galactose-rich polysaccharide; ash content <5% for premium grades.
Typical end-product
Wagashi confectionery (yōkan, kanten desserts), plant-based jelly, high-fibre meal-replacement products.
At a glance
- Suppliers listed
- 1 supplier
- Typical MOQ
- 10–100 kg powder/strip; 1–10 kg specialty grades
- Typical lead time
- 4–8 weeks
- Regions of origin
- Nagano (traditional kaku-kanten), Gifu (Ena), Hokkaido (raw seaweed)
- Category
- Marine functional ingredients
- Harvest season
- Seaweed harvest year-round; freeze-drying winter (December – February for traditional kaku-kanten)
- Japan regulatory status
- Food additive (gelling agent) under JAS
- Japanese name
- 寒天
- Romaji
- Kanten
About this ingredient
Polysaccharide gelling agent derived from red seaweed (Gelidium / Gracilaria), traditionally produced through freeze-drying in the high-altitude winters of Nagano. Kanten has 200+ years of Japanese history as a wagashi (kuzukiri, mizu-yokan) ingredient, and modern Japanese producers Ina Food Industry and Marusan Bussan are global leaders in industrial agar supply. Used in confectionery, plant-based dessert, microbiology media (food-grade and laboratory-grade) and as a high-fibre functional food ingredient for satiety / weight-management positioning.
Regulatory status
| Japan | Food additive (gelling agent) under JAS |
|---|---|
| EU | Food additive E406 (agar); CosIng listed |
| United States | GRAS (21 CFR 184.1115); MoCRA cosmetic use |
| China | GB 2760 food-additive register |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Kanten (Agar) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 2 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 2 categories
Fucoidan
フコイダン
INCI Fucoidan (from various brown seaweeds); MOQ from 1–10 kg.
Plant-based· shares 2 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
Ina Food Industry Co., Ltd.
伊那食品工業株式会社
Ina, NaganoEst. 1958English supportExport experienceFSSC 22000Halal (selected lines)Industrial-scale food-grade agar; multiple specialty grades
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Last updated: 2026-05-05