医食同源

MITOKU

Authentic Organic Japanese Foods

Agar

Today, almost all agar is made using modern techniques. However, a few small producers, such as the Mizoguchi family in the mountains of Nagano, still use the old labor intensive methods. To make this traditional gelling agent, various red sea vegetables are naturally snow-dried over a period of months by the cold winter climate. The resulting agar has excellent natural gelling ability, a mild flavor, is free of calories, and can be used to seal in the natural flavor and sweetness of other ingredients. Agar begins to set at around 35°C without refrigeration. This versatile gelling agent can be used with savory ingredients or in desserts.

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