Collection: Agar-Agar seaweed

Agar-agar is a natural 100% plant-based gelling agent, extracted from red seaweed, ideal for vegan, gluten-free and additive-free cooking. In powder form, it's easy to use: simply dissolve in a cold liquid (water, plant milk, fruit juice), then bring to the boil for 1-2 minutes. The gelatinous effect appears on cooling.

This food product is perfect for custards, jellies, panna cotta, creams or jams. It is also highly prized in molecular gastronomy and by Michelin-starred chefs.

Agar-agar is an ingredient with interesting nutritional properties, particularly for those seeking a natural, plant-based, light diet.

• It is low in calories and fat-free, making it an ideal ingredient for slimming recipes.
• It contains no gluten, sugar or additives, and is suitable for vegan diets.
• It is rich in soluble fiber, which promotes intestinal transit and provides a satiating effect.

Agar-agar, known in Japan as kanten, is a vegetable gelling agent widely used in Japanese cuisine, particularly for traditional desserts:

• Yokan (羊羹): a dense sweet jelly made from red bean paste red bean paste (anko)water and agar, very popular in Japan.
• Mizu Yokan: a lighter, more refreshing version, ideal for summer.
• Anmitsu: a dessert made with cubes of agar jelly, fruit, bean paste bean paste and black syrup (kuromitsu).
• Kanten fruits gelés: transparent jellies with pieces of fruit in suspension.
• Kuzukiri au kanten: a variant of a jellied noodle dessert.

Yes,agar-agar can be used in drinks, smoothies and jellies, as is common in modern Japanese cuisine. Simply dissolve it in a hot liquid (juice, tea, vegetable milk...), then leave to cool to obtain a light jellied texture.

This technique is ideal for :

• matcha tea, yuzu or fruit-infused jellies by the spoonful
• Jelly cubes for smoothie bowls
• or even bubble tea-style "chewy" drinks, but vegetable-based.

Once opened,agar-agar powder keeps very well, provided it is stored in a dry, dark place and tightly closed. Under these conditions, it can be kept for up to 2 or 3 years after opening, without losing its gelling power.

Make sure :

• Close the sachet or jar tightly after each use,
• avoid all humidity (water alters its properties),
• and store at room temperature, away from sources of heat.