Below is a list of all known varieties for Agar-Agar. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Agar-Agar (Bars/Strips) | The traditional bar (kanten) form, which is freeze-dried. Requires soaking and boiling. |
| Agar-Agar (Flakes) | A less processed form. The flakes are less dense than powder and must be dissolved and boiled. |
| Agar-Agar (Powder) | The most common form. A fine, white powder that is a powerful vegetarian gelling agent. Must be boiled to activate. |
| Gelidium (Agar Source) | (Linked to Agar-Agar) A genus of red algae that is one of the primary and original sources for producing Agar-Agar. |
| Kanten (Agar-Agar Bar) | The traditional Japanese, freeze-dried, bar or stick form of Agar-Agar. Requires soaking and boiling to dissolve. |
| Ogonori (Gracilaria) | A red algae that is a primary source of Agar-Agar. It is also eaten fresh (crispy texture) in salads in Hawaii and Japan. |
| Suginori (Cedar Leaf Algae) | A "red" or "green" algae (*Callophyllis*) with a "crisp, crunchy" texture. Used in "seaweed salads." |
| Suginori (Green) | The green variety of "Cedar Leaf Algae" (*Callophyllis*). Has a crisp, crunchy, branching texture, used in sashimi garnishes and salads. |
| Suginori (Red) | The red/purple variety of "Cedar Leaf Algae." Has a similar crisp, crunchy texture and is used for color in seaweed salads. |
| Tosaka-nori (Crest of the Wave) | A red algae (*Meristotheca papulosa*), often "red, green, or white." Has a crisp, "gelatinous" texture. Used in salads. |
| Tosaka-nori (Green) | The green variety of "Crest of the Wave" algae. Has a similar crisp, gelatinous texture and is prized for its color in salads. |
| Tosaka-nori (Red) | The red variety of "Crest of the Wave" algae (*Meristotheca papulosa*). Has a crisp, gelatinous texture and is used in salads. |
| Tosaka-nori (White) | The white, translucent variety of "Crest of the Wave" algae, used for its texture and color contrast in seaweed salads. |