Agar or agar agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century found extensive use as a solid substrate to contain culture medium for microbiological work.
It was widely used here in Germany, too, in the making of puddings. I had no idea it comes from seaweed, though.
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