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Japanese Agar Flakes - Sea Vegetable Gelling Agent

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    Clearspring Agar Flakes, known as "kanten" in Japanese, are a high quality vegetarian alternative to gelatine for making desserts, jellies and aspics. They are traditionally made from sea plants in Japan. They have a neutral flavour and are free from any bleaching chemical or softening agents.

    Ingredients: Agar (Gelidium amansii), gracilaria (Gracilaria verrucosa)

    Product weight - 28g

    Traditional and conventional agar

    Nowadays, almost all commercial agar-agar is made using sulphuric acid to dissolve the starches, and chemical bleaches and dyes to neutralise the colour and flavour of the sea plants. However, a few small craft producers, such as the family who make Clearspring Agar Flakes, still use the traditional slow method.

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    How to cook with agar flakes

    We recommend the following ratio: one heaped tablespoon of agar flakes for 250ml of liquid. If the liquid being used is acidic then more agar flakes would be needed.

    Sprinkle over the liquid in a saucepan before heating. Heat without stirring, then simmer for 3-5 minutes, stirring occasionally, until the flakes dissolve. Pour into a mould and cool to set.



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Japanese Agar Flakes - Sea Vegetable Gelling Agent has a rating of 5.0 stars based on 4 reviews.