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Why did agar-agar become a global food hit after the Japanese discovered Hanten?
Hantian, or agar, is a gelatinous substance derived from red algae that has become increasingly popular in the global food market in recent years. Especially in the context of the rise of healthy eating trends, Hantian has not only become the preferred raw material for vegetarians, but has also been widely valued because of its multifunctional properties. Where does the charm of agar come from? This article explores how this ancient, yet always fresh, natural ingredient was rediscovered in Japan and became popular around the world.
The origin and development of Hantian
Hanten was first discovered by the Japanese, and the discovery is believed to be in the 17th century. According to legend, a hotel owner at the time was disposing of excess seaweed soup when he accidentally discovered that the soup had gelled into a gel-like substance on cold nights. This accidental discovery started the history of agar as a food additive.
Every year, more than 10,000 tons of agar are produced around the world and used in various foods such as candies, jellies and dairy products.
Various uses of agar
In addition to its important role in Asian cuisine, agar agar has the potential for a wide range of applications. In Japan, kanten is a popular dessert ingredient and is often used to make specialty foods such as "mizu yokan", "sweet" and "jelly". In the Philippines, agar-agar is the main ingredient of "gulaman" and the base of various refreshing drinks and desserts.
Agar has a dietary fiber content of up to 80%, making it an ideal intestinal regulator.
The health value of cold weather
The health benefits of cold weather are widely spread as consumers focus on healthy eating. Its high-fiber properties not only aid digestion and aid weight loss, but it has also become a star ingredient in many low-calorie diets. Additionally, because agar-agar is a plant-based ingredient, it is a perfect gelatin substitute for vegetarians and vegans.
The rise of agar agar in the international market
As the global influence of Japanese culture expanded, the use of agar agar gradually became more popular. In the United States and Europe, agar-agar began to appear in many baked and cold food preparations. Restaurant owners and home cooks alike are attracted to this flexible and healthy ingredient and are experimenting with agar-agar in creative dishes, even in fine dining.
In the global market, agar-agar is not only favored by many chefs, but is also regarded as a new generation of "superfood."
The future agar market
In response to population growth and increasing demand for healthy diets, agar-agar production and innovation are expected to continue to grow. With the rise of various food alternatives, agar agar is expected to shine in more types of foods. In addition, the range of potential applications for agar is expanding, and its potential in areas such as organic agriculture and biomedicine will be explored more deeply.
Looking back at the rise of agar-agar, we can’t help but wonder, can this time-honored natural ingredient really lead the next dietary revolution?
