Agar-agar algae

The agar-agar is made from red algae walls, transformed into powder or long rectangular pieces. It has no taste or smell, and is used to naturally freeze preparations, especially sweet. It is perfect for vegetarians and vegans who do not consume animal gelatin and still want to make or taste creams, flans, mosses ... It is also said that agar-agar helps the body to eliminate toxins.

1 product

  • Agar-agar en poudre - 20g - Kitahara industry - iRASSHAi
    Agar-agar en poudre - 20g - Kitahara industry - iRASSHAi

    AGAR-AGAR AGAR AGAR 4 sachets ⋅ Kitahara Industry ⋅ 20g

    ⋅ Vegan alternative to gelatin⋅ Thickening power stronger than gelatin⋅ Packaged in individual sachets⋅ Ideal for making jellies, jams, custards, yokan, or fruit pastesThis premium agar-agar...

    4.65 €
    4.65 €
    232.50 € kg

Learn more about agar-agar seaweed

Agar-agar is a 100% plant-based natural gelling agent, extracted from red algae, 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 the mixture to a boil for 1 to 2 minutes. The gelled effect appears as it cools.

This food product is perfect for flans, jellies, panna cotta, creams, or jams. Additionally, it is highly valued in molecular cuisine or by starred chefs.

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

  • It is low in calories and fat-free, making it a great ally for slimming recipes.
  • It contains no gluten, no sugar, no additives, and is suitable for vegan diets.
  • It is rich in soluble fibers, promoting intestinal transit and providing a satiating effect.

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

  • Yokan (羊羹): a dense sweet jelly made from red bean paste (anko), water, and agar, very popular in Japan.
  • Mizu Yokan: a lighter, refreshing version, perfect for summer.
  • Anmitsu: a dessert made of agar jelly cubes, bean paste, black syrup (kuromitsu), and fruits.
  • Kanten fruit jellies: clear jellies with pieces of fruit suspended inside.
  • Kuzukiri with kanten: a variation of a dessert with gelled noodles.

Yes, agar-agar can definitely be used in drinks, smoothies, or drinkable jellies, as is common in modern Japanese cuisine. You just need to dissolve it in a hot liquid (juice, tea, plant-based milk…), then let it cool to achieve a light gelled texture.

This technique is perfect for:

  • spoonable jellies infused with matcha tea, yuzu, or fruits
  • jelly cubes to add to a smoothie bowl
  • or even chewy drinks like bubble tea, but plant-based.

Agar-agar powder keeps very well once opened, provided it is stored in a dry place, away from light, and tightly sealed. Under these conditions, its shelf life can last up to 2 to 3 years after opening, without losing its gelling power.

Make sure to:

  • properly reseal the packet or jar after each use,
  • avoid any moisture (water damages its properties),
  • and store at room temperature, away from any heat source.