New Paltz’s Gomen-Kudasai marks anniversary and Mother’s Day with new desserts

But the secret ingredient underlying many Japenese desserts is “kanten” or “agar-agar,” a vegan gelatin made from seaweed. “It’s a totally amazing material,” says the restaurateur. “It’s 78 percent fiber, high in iodine; it feeds your thyroid and gets rid of heavy metals from the body . . .

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