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 seaweed powder 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, gluten-free cooking with no additives. In powder form, it is easy to use: simply dissolve it in a cold liquid (water, plant-based milk, fruit juice), then bring it to a boil for 1 to 2 minutes. The gelled texture appears as it cools.

This food product is perfect for flans, jellies, panna cotta, creams, or jams. It is also highly popular in molecular cuisine and among Michelin-starred chefs.

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

  • It is low in calories and fat-free, making it an ally for weight-loss recipes.
  • It contains no gluten, no sugar, and no additives, and is suitable for vegan diets.
  • It is rich in soluble fiber, supporting intestinal transit and providing a feeling of fullness.

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

  • Yokan (羊羹): a dense sweet jelly made with 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, and black syrup (kuromitsu).
  • Kanten fruit jellies: transparent jellies with pieces of fruit suspended inside.
  • Kanten kuzukiri: a variation of a dessert made with jelly noodles.

Yes, agar-agar can absolutely be used in drinks, smoothies, or drinkable jellies, as is common in modern Japanese cuisine. Simply dissolve it in a hot liquid (juice, tea, plant-based milk, etc.), then let it cool to obtain a lightly gelled texture.

This technique is ideal for:

  • spoonable jellies infused with matcha tea, yuzu, or fruit
  • jelly cubes to add to a smoothie bowl
  • or even “chewy” drinks inspired by 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 be up to 2 to 3 years after opening, without losing its gelling properties.

Be sure to:

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