What is Crystal Candy

Kohakutou, also known as "amber candy" in English and 琥珀糖 in Japanese, is a cherished traditional snack from Japan. Aside from their striking resemblance to crystals, these candies are famous for their appealing contrast of a crunchy, crystal-like surface and a tender, jello-like centre.

These gelatinous treats, known as Mút Rau Câu in Vietnam, are part of a broader culinary tradition found across various Asian countries. In Japan, they're called Kohakatou, in Indonesia, they go by Agar agar kering, and in Thailand, they're known as kanom woon group. The Korean version is referred to as hobakdang. Each variation showcases unique flavourings, shapes, and cultural adaptations, making them a fascinating exploration of the diverse culinary heritage of Asia.

Traditionally, kohakutou is usually cut into squares and rectangles, but in recent years, it has been made to look like crystals and jewellery. The history of kohakutou is said to date back to the Edo period when Tarozaemon Minoya, who popularized agar, first introduced it.

Kohakutou is typically made from agar-agar, a gelatinous substance derived from seaweed. It is boiled, flavored, and then molded into various shapes. Sugar plays a vital role in the crystallization process of Kohakutou, aiding in the formation of its crunchy texture, which resembles crystals.

What is agar:

Agar is the phycocolloid of most ancient origin. In Japan, agar is considered to have been discovered by Minoya Tarozaemon in 1658. Tarozaemon Minoya's role in popularizing agar was instrumental in the widespread adoption of kohakutou and other agar-based products. His efforts contributed to the expansion of Japan's confectionery industry and the global appreciation of agar-derived treats.

Although the word "agar-agar"has a Malaysian | Indonesian origin, kanten is native to Japan.

• Kanten: made of Gelidiales, red edible seaweed (tengusa, テングサ・オゴノリ)
• Agar: made of Carrageenan, which is extracted from red edible seaweed (スギノリ・ツノマタ).

The Japanese consider agar-agar and kanten different ingredients because they come from different algae. However, the two terms are often used interchangeably in recipes and can be used for the same usage.