Collection: Kanazawa Konnyaku

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 (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 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.

Tip: note the opening date on the packaging to keep track of stock in your kitchen.

Yes, there are a few precautions to take when usingagar-agar:

• Agar-agar is a very powerful gelling agent. A small amount is generally enough to obtain a good result. If you use too much, your preparations may become too stiff. Follow the recommended doses in the recipes.
• Agar-agar should always be boiled in a liquid to activate its gelling power. Do not put it directly into a cold mixture, as it will not dissolve properly or form a jelly.
  
• After dissolving, agar-agar needs to be cooled to take on its jelly-like form. Do not place in containers that are too cold immediately after dissolving, as this may break the texture.
• Agar-agar works very well in neutral or slightly acidic preparations, but its gelling power can be reduced with overly acidic ingredients (such as citrus fruit or vinegar). If you wish to use it with acidic products, you may need to adjust the quantity.
• Once prepared, be careful not to leave at room temperature for too long. Preparations containing agar-agar may melt under certain conditions (heat).