Agar agar, also known as lamous (in Kreol) and kanten (in Japanese), is a natural gelling agent that has been used for centuries in Asian cuisine. This versatile ingredient is made from red algae and is commonly used as a vegan alternative to gelatin. Read on to learn about its history and discover our favourite recipes using agar agar.
About Agar Agar (Lamous)
Agar has been in traditional Japanese cooking since the 17th century. Originally, they made it from seaweed harvested from the coasts of Japan and used it as a medicinal ingredient.
Actually, it was only introduced to Europe in the 19th century and quickly gained popularity in the food industry. Today, it is produced commercially in many countries, including Japan, China and Indonesia.
Of course, it is also a popular ingredient in Mauritian cuisine and can be found in recipes such as Alouda and Gato Lamous. Moreover, vegetarians prefer it to gelatin because it is plant-based.
Producing Agar Agar
To make lamous, you boil and press red algae to extract the gel-like substance. Then. you dry the resulting liquid and form it into bars, flakes or powder. Nowadays, you can buy ready-to-use agar in various grades, with different levels of gel strength and clarity.
Prepping Tips
Because it is such as fun and easy ingredient, you will find lamous in a variety of recipes around the world. And you can prep it in a few simple steps.
Firstly, add the dry agar to a pot of boiling water to dissolve it. As soon as it has dissolved, you can take it off the heat. It is critical here that you keep stirring gently as it cools down. Once the mixture gets back to room temperature, it will set into a jelly-like texture.
An important consideration here is the ratio of agar to water. And this will vary from one brand to another. So, be sure to follow the instructions on the packet to get the best results.
Favourite Recipes
Here are some of our favourite recipes using lamous.
Alouda Glase
