Agar

Known as kanten in Japanese and macrobiotic cooking, agar is a sea vegetable with excellent gelling properties. It is sold in a variety of forms, from powder to flakes to bars, and is available online and often at natural food stores. When the recipes in this book offer an option of agar or carrageenan, I call for the powdered form of agar. When only agar is used, I give you the option of using powder or flakes. In any form, agar must be mixed with liquid, simmered, and completely dissolved to activate its gelling properties. Mixtures made with agar will set at room temperature, but chilling it will expedite the process. Once set, the gelled mixtures will be quite firm, rather than wobbly like desserts made with conventional gelatin. When substituting agar powder for carrageenan powder, use twice as much. When substituting agar flakes for agar powder, use three times as much.