Agar-Agar seaweed

Agar-agar is made from the cell walls ofseaweeds , which are processed into powder or long rectangular pieces. It has no taste or smell and is used to naturally gel preparations, especially sweet ones. It is perfect for vegetarians and vegans who do not consume animal gelatin but still want to make or enjoy creams, flans, mousses, etc. Agar-agar is also said to help the body eliminate toxins.

1 product

  • Agar-agar powder - 20g - Kitahara industry - iRASSHAi
    Agar-agar powder - 20g - Kitahara industry - iRASSHAi

    Agar-agar seaweed powder 4 sachets ⋅ Kitahara industry ⋅ 20g

    ⋅ Vegan alternative to gelatin⋅ More powerful thickening effect than gelatin⋅ Packaged in individual sachets⋅ Ideal for making jellies, jams, custards, yokan...

    4.65 €
    4.65 €
    232.50 € kg

Find out more about agar-agar algae

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

This food product is perfect for flans, jellies, panna cotta, creams, and jams. It is also highly prized in molecular cuisine 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.