Agar Agar Thread Sticks for AB

Agar Agar thread sticks 1.5 oz (42g) Not Powder Form

Agar-agar is a natural vegetable gelatin counterpart that is white and semi-translucent, sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards, and is approximately 80% fiber. The bulk quality of agar-agar is behind one of the latest fad diets in Asia, the kanten (the Japanese word for agar-agar) diet, where once ingested, kanten triples in size and absorbs water, resulting in consumers feeling more full. This diet has recently received some press coverage in the United States as well.

Agar-agar is better than gelatin when used on foods that do not require refrigeration. One use of agar in Japanese cuisine (Wagashi) is anmitsu, a dessert made of small cubes of agar jelly and served in a bowl with various fruits or other ingredients. It is also the main ingredient in mizu y0kan, a popular Japanese red bean jelly made from agar.

In Philippine cuisine, agar-agar is used to make the jelly bars in the various gulaman refreshments or desserts such as sago gulaman, buko pandan, agar flan, halo-halo, and the black and red gulaman used in various fruit salads. In Vietnamese cuisine, jellies made of flavored layers of agar agar are a popular dessert, and are often made in ornate molds for special occasions. Agar-agar is also used in Indian and Russian cuisine.

Another use of agar-agar is in ptich'ye moloko (bird's milk), a rich gellied custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids.

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