agar (or agar-agar) is a thickening or clarifying agent derived from red algae. As a vegan substitute for gelatin, it is typically used for gels and foams and can be sold as powder, strips, or flake. Unlike animal-based gelatin, agar remains solid at relatively high temperatures. With no color and little discernable flavor, agar is popular in molecular gastronomy and can be used to clarify fruit juices for cocktails. Agar has roots in Japan where, in 1658, it is said that a Japanese innkeeper discovered its use after retrieving excess seaweed jelly he had thrown out, which had frozen. After he thawed and boiled it, the result was clearer than its first form.
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By: Alexi Friedman