Dessert and seaweed

Agar or agar agar is a gelatinous substance derived from the seaweed Gelidium amansii. It is used as an ingredient in desserts throughout Japan, and lately has found extensive use as a solid substrate to contain culture medium for microbiological work. 
The gelling agent agar (agar agar) can be used as a laxative, a vegetarian gelatin substitute, a thickener for soups, in jellies, and in ice cream.

Agar melts at 85 °C (358 K, 185 °F) and solidifies from 32-40 °C. (305 - 313 K, 90-104 °F).
It is important to use the right amount of agar e.g. for 6 cups of water, you use 4 teaspoons of agar powder. If you can not find the agar in your health food store, please visit our shop.