Soft and chewy texture with slight sweetness in varieties of taste including
- pure kanten for raindrop cake or mxing with syrup or puree for different flavours
- Japanese matcha
- Japanese houjicha, and
- brown sugar.
Simply dissolve in hot water (no need to boil), pour it into a mold (for raindrop cake), and leave it in room temperature for 60 mins or refrigerate for 40 mins before dicing into cubes.
size 100 g.