Japan Traditional Seaweed Jelly - Dry Seaweed Jelly Making Process

Agar is a jelly made from red algae that is used in a wide range of traditional Japanese foods and desserts.It is white and translucent with little taste and calories. Agar was discovered in Japan in the mid-1650s by an innkeeper named Mino Tarōzaemon, and it has since become an essential ingredient in Japanese baking, dating to the Edo Period, according to the Tokyo Foundation

Credit : 海と日本PROJECT , Ogata Co., Ltd. Japan Ministry of the Environment and Yasuhiro Kurihara栗原康浩

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