Kanten, also known as agar, is a traditional Japanese ingredient made from seaweed. In Yamaoka Town, now part of Ena City in Gifu Prefecture, agar production has flourished for generations thanks to the area’s distinctive inland climate. Winters bring dry air and significant temperature drops between day and night, creating ideal conditions for producing kanten.
The area is particularly known for ito kanten, or thread agar. At its peak, Yamaoka is said to have accounted for as much as 80% of Japan’s total thread agar production.
In recent years, kanten has attracted renewed attention as part of the growing interest in healthy eating. Fine, thin varieties, known as hosokanten, are especially valued for their high dietary fiber content and are often incorporated into diets focused on maintaining a balanced lifestyle or managing weight.
In Yamaoka, visitors can sample dishes that incorporate kanten in creative ways, including ramen, udon noodles, and sashimi-style preparations. These dishes showcase the ingredient’s versatility beyond its familiar use in desserts.
The Healthy Train, which connects Ena and Akechi, has also offered elaborate meals featuring kanten on board, providing a distinctive way to enjoy the region’s local specialty while traveling through the countryside.