Agar-Agar

This gum, derived from seaweed, is widely used not only in Japan, where it was discovered in the 17th century, but throughout Asia for making jellies and for thickening sauces and soups. It is available in dry sheets, flakes, instant powder and crinkly white, red or green strands in long cellophane packages at Asian groceries. To make gelatin, soak 1 sheet (or 10 strands) of agar-agar in 1 ½ cups of cold water for 15 minutes; strain out any lumps. For flakes, soak 3 tablespoons in ½ cup cold water until the flakes dissolve, then strain out lumps. For powder, bring 1 ½ cups water to a boil, add 2 tablespoons powder and stir for 1 minute, until the mixture thickens. You may replace agar-agar in recipes with unflavored gelatin (which, unlike agar-agar, contains animal products). Dissolve the gelatin according to instructions on the packet.