Recipe Inspiration

Kanten is a Japanese gelatine free jelly using sea vegetable agar flakes. Here we used Amazake as the main liquid and added strawberries for the colour and its sweet flavour. Make it fancy by cutting into a flower shape or let it set in a fancy glass to serve.

Really easy to make jelly-like dessert using Agar sea vegetables. We like to use apple juice as the base as it usually goes with any fruits. Here we are using blood oranges as its in season. You can make this with bananas, strawberries, blue berries or cooked peaches.

It is almost like a seaweed aquarium! Sashimi kanten is essentially a seaweed and agar jelly with a sweet and spicy mustard miso sauce. It may also be enjoyed with soy sauce and wasabi just like sashimi. I used Clearspring Atlantic Agar Flakes for this recipe, which is very powerful so you only need a small amount of it to set the liquid.

I am so delighted to have discovered the perfect balance of the texture of this mousse by mixing both agar and kuzu. Its delicate and silky texture will remind you of all the goodness around you.

These retro style savoury jellies topped with mayonnaise, make a fun, but different light appetiser.

A delightful plant-based dessert which can be enjoyed any time of the year. The fruity sweet mango purée compliments the gentle bitterness of the matcha panna cotta. We use Agar, the perfect vegan gelatin, to set the dessert. Tweak your panna cotta texture by varying the amount. Bask in guiltless indulgence and enjoy this vegan-friendly and refined sugar free dessert!

This delicious dairy-free cake makes the perfect alternative to cheesecake.

Deliciously simple, and simply delicious, this healthy dessert is also packed with natural fibre found in agar flakes.

This dessert has an elegant, pink colour and smooth, creamy taste that nobody will be able to resist.

This light and tangy kanten jelly makes the perfect dessert to follow a filling meal. It is great to cool down with in the summer months.

This vegan friendly trifle is packed with different flavours and textures. A perfect dessert any time of the year.

Easy to make, a lot healthier than conventional sweets and can be eaten hot or cold.