Types of Agar

Agar seaweed is a naturally freeze-dried food and is made from seaweed such as agar-agar (tengusa) and gracilaria (ogonori).

Agar products can be categorized as follows:

• Powder type
• String type
• Bar type
• Tokoroten Noodle Powder (Traditionally, Japanese do not call tokoroten noodle as part of kanten but this is also made from agar)

Each type of agar has a different texture and some recipes may require a particular type of agar. Also, if string agar is not freeze-dried, it is called tokoroten noodle (seaweed noodle).

Bar and string one can be used after it is disolved in boiled water or can be used after it is soaked in water to soften it.

Powder agar has been popular recently and it can be used as an alternative of bar type. The powder type is easier to use. However, string agar may be preferred for some recipes since the texture is different.

Tokoroten noodle powder has slightly different characteristics compared with powder agar. When you make jelly, elasticity of tokoroten noodle is stronger, therefore it is easier to make noodle.