About Foods Containing Agar

Agar--also known as agar-agar, kanten, Japanese gelatin or Ceylon moss--is a gelatin-like substance made from seaweed. Agar can be purchased as a powder; granules; in blocks; or as dried, packaged strips. Agar is commonly used in cooking as a gelatin substitute, particularly for vegetarians; as a thickening agent; in jelly-making; and as a base ingredient in a number of Japanese desserts.

Aspects

• Agar is made from red algae, specifically Graciliaria lichenoides, a species of red algae abundant in Asia and on the Western coast of the United States. After the algae is harvested, it is boiled and purified, then dried. Agar contains large amounts of protein, minerals and fiber and is considered an excellent natural digestive system regulator.

Gelatin Substitute

• One of the most common uses of agar is as a vegetarian and vegan-friendly gelatin substitute. Agar can be used in recipes that call for gelatin by substituting approximately one tablespoon of agar flakes for the gelatin for every cup of juice or water required in the recipe. Keep in mind that agar sets more quickly and firmly than gelatin and usually does not require chilling. When using agar in place of gelatin in gelatin salads, the same fruits that will prevent gelatin from gelling (for example kiwi, pineapple and guavas) will also prevent agar from gelling.

As a Thickening Agent

• Agar is used as a vegetarian, non-dairy thickening agent in a number of foods. Dairy-based custards, sauces, puddings and candies can be produced without milk or eggs with the substitution of agar.

Jellies

• Jelly-making is a popular use of agar for vegetarians looking to steer clear of animal-based thickening agents. Any type of jelly can be made with agar by combining 1/2 cup hot water with 1 1/2 tablespoons of powered or flaked agar and adding two cups of fruit juice.

Japanese Desserts

• The Japanese have prepared and consumed agar for centuries, and one of their most common uses of agar is in a variety of desserts. The most popular of these is anmitsu, which contains sweet azuki bean paste, various cut-up fruits and boiled peas mixed with cubes of agar jelly. A black syrup is often served with the dessert and is meant to be poured over the top of the jelly before eating.