Prefecture:Kyoto Producer: Yamashiroya Ingredients:Red algae seaweed Vegan, Gluten-free, Dairy-free, Soy-free Size:2 x 5g blocks Storage: Refrigerate after opening. Avoid humidity.
Agar, a vegan alternative to gelatin, is derived entirely from red algae seaweed that has been boiled into a gel, pressed and dried. It is completely odorless, tasteless and semi-translucent, making it an ideal thickening and stabilizing agent and is an essential ingredient in many Japanese sweets.
Unlike gelatin, agar is rich in dietary fiber, needs to be dissolved and boiled in water to be used (gelatin can dissolve in water without being boiled) or can be added directly to food. Agar sets more quickly and can set at room temperature (although it is best served cold). When using agar, the resulting dish will be firmer, less jiggly and will keep its shape in warmer temperatures (agar fromNagano Prefecture is particularly known for its chewy finish).
Our producer, Yamashiroya, was established by its founding mother, Sada Sanada, in 1904. The company celebrated its 100th anniversary in 2004 and continue to grow their produce by hand, relying on the wisdom and experience of their farmers who cultivate the rich soil and resulting high-quality crops. After being run by four generations of women, the company is now in its fifth generation and is run by the family’s young son.
Suggested uses:To rehydrate, gently wash the agar and soak in water until soft (about 5 mins). Squeeze out the excess water and tear into small pieces. Put these pieces in a saucepan with 400ml of water and boil to dissolve. Use as a vegan alternative to gelatin in puddings, mousses, jellies, cheesecake and Japanese desserts such as anmitsu and jellies.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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