KANTEN - Agar Agar is a traditional gelatin. It is made from eight different varieties of red seaweed. It is made in midwinter and involves a very long process. First all the seaweeds are cooked together and allowed to harden to form a heavy gelatin. Next, the mixture is cut into square bars and then spread out to dry on mats in barren rice fields. During the night the moisture in the agar collects on the surface of the bars, which freezes; then in the morning when the temperature rises the moisture melts and runs for ten days, all the moisture in the bars disappears, leaving flaky, brittle bars of agar agar.
Agar Agar is used as an all purpose gelatin. It is commonly used by manufactures of sweets and candies and can be used to make savory jelly, sweet jelly, custard, mousse, flan, cold pie and soup. For example, to make a savory jelly, prepare soup with chunks of vegetables or seafood and add agar before cooking. It will turn into jelly after it cools and makes a delicious light meal.
Agar Agar is often used as a diet food in Japan, especially for making deserts. Agar Agar contains no fat or calories and it is rich in calcium and iron. Basic Preparation for Agar Bars : 1 bar Agar Agar 3 cups Water or Juice 1) Soak the Agar Agar Bar in water or juice for 30 minutes. (the bar will come apart in water.) 2) Bring to boil then simmer on low heat stirring constantly until Agar Agar Bars are completely dissolved. Basic Preparation for Agar Flakes : 2 tablespoons Agar Agar Flakes 3 cups Water or Juice 1) Soak the Agar Agar Flakes in water or juice for about 2 hours. 2) Bring to boil then simmer on low heat with stirring constantly until flakes completely dissolved.
Agar - Agar
|dried (red) seaweeds (kanten flakes)|