Agar, or agar-agar, is a jelly-like substance consisting of
polysaccharides obtained from the cell walls of some species of
red algae, primarily from “ogonori” and “tengusa.” It is commonly
used in Asian cuisines and as a flavorless vegan substitute for
gelatin. Agar helps gel, stabilize, texturize, and thicken beverages,
baked goods, confectioneries, dairy products, dressings, meat
products, and sauces.