Agar Agar

A gelatin-like substance derived from seaweed and used to set jellies, etc. It is also an excellent source of fiber. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. Agar is sold either in bar or powdered form; look for it in natural foods stores and Japanese markets. 1 teaspoon agar powder is equivalent to 1 tablespoon agar flakes. To use, soften in water (1 tsp agar for 1 cup of water unless otherwise directed) for 15 minutes, then boil 15 minutes for agar flakes or 5 minutes for agar powder.