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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.

Ingredients

Agar-agar sea vegetable (species: Gelidium).

How to cook

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.

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