Agar Agar


A gelatin-like substance derived from seaweed and used to set jellies, etc. It is also an excellent source of fiber. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. Agar is sold either in bar or powdered form; look for it in natural foods stores and Japanese markets. 1 teaspoon agar powder is equivalent to 1 tablespoon agar flakes. To use, soften in water (1 tsp agar for 1 cup of water unless otherwise directed) for 15 minutes, then boil 15 minutes for agar flakes or 5 minutes for agar powder.


Other names: China Grass, Agar
Translations: Agars, 寒天培地, Agaras Agaras, آجار آجار, 한천 Agar, Agar-Agar, Agar agar, Агар-Агар, Agar agar, अगर अग्रवाल, אגר אגר, Агар-агар, 琼脂琼脂, Агар агар, Агар Агар

Physical Description

Sweet, Soft and looks very mouth-watering and tempting

Colors: Green (Light/Dark)

Tasting Notes

Flavors: Sweet
Mouthfeel: Smooth
Food complements: Tasty
Wine complements: Sour
Beverage complements: Cola
Substitutes: Gelatin

Selecting and Buying

Choosing: Summer is the best month
Buying: Cheep in the summer
Procuring: Agricultural means are best

Preparation and Use

Smooth texture

Cleaning: Wash with water

Conserving and Storing

Plastic bags


Expensive but worth it

History: Old but good



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