Kantenstärken

Kantenstärken, also known as *tofu skin* or *bean curd skin*, is a traditional Japanese food product made from the thin, translucent layer that forms on the surface of soy milk during the tofu-making process. This byproduct is carefully collected, washed, and processed into a delicate, gelatinous sheet that can be used in various culinary applications.

The preparation of kantenstärken involves boiling soy milk and allowing it to cool, which causes the formation of a thin film on the surface. This film is then peeled off, rinsed, and either dried or preserved in brine or vinegar. The resulting product is typically thin, flexible, and slightly chewy, with a mild, savory flavor that absorbs seasonings well.

Kantenstärken is commonly used in Japanese cuisine as a garnish or ingredient in dishes such as *kanten no tsukudani* (simmered kanten in soy sauce and sugar) or *kanten no tamago* (kanten wrapped around an omelet). It can also be rehydrated and used in soups, stews, or as a vegetarian alternative to meat due to its chewy texture. In modern Japanese cooking, it is sometimes incorporated into desserts or used as a vegan substitute for gelatin.

Beyond its culinary uses, kantenstärken has been studied for its potential health benefits, as it contains protein, fiber, and minerals such as calcium and iron. It is also a source of *kanten*, a type of dietary fiber that may aid digestion. Due to its delicate nature, kantenstärken is typically sold fresh or preserved in liquid, requiring careful handling to maintain its texture and quality.