Jellied Orange Wedges

Orenji Kan

Preparation info
  • Makes 24 wedges to serve


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

The Japanese have long known of the natural gelling properties of certain sea vegetables and have been making marvelous aspics and gelatins for centuries. Here a fruit that’s relatively new to Japan, the navel orange, makes a lovely self-contained presentation. The final cut wedges of gelatin visually defy the laws of gravity!


  • 2 sticks kanten (Japanese gelatin; agar)
  • 6 large, thick-skinned, unblemished navel oranges
  • 1–2


Tear the dry gelatin sticks into several pieces and soak in a bowl of cold water to cover for 15 minutes.

Meanwhile, cut the oranges in half through the stems. Carefully scoop out the insides. (You can start with a grapefruit knife or spoon, but the job is best done with fingers, peeling and tugging gently.) Do your scooping over a bowl to catch any juice. You should have completely smo