Clearspring Agar Flakes made from the Gelidium species of sea plants in Japan, in the traditional manner. They have a neutral flavour and are free from any bleaching chemical or softening agents.
Traditional and conventional agar: why Clearspring is different
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 Mizoguchi family who make Clearspring Agar Flakes, still use the traditional slow method.
Clearspring actually have a lot of information about their production process on their site here: www.clearspring.co.uk/agar.
How to cook with agar flakes
The recommended method is to use one heaped tablespoon of agar flakes for every 250ml of liquid. If the liquid being used is acidic then more agar flakes should be used.
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.
Agar flakes are known as "kanten" in Japanese.
Agar-agar sea vegetable (species: Gelidium).
