Agar is used to thicken foods just like cornstarch or arrowroot. Because it is obtained from a red algae, it is suitable for people who follow vegan or gluten-free diets. In fact, agar is frequently referred to as “vegetarian gelatin.” In Japan, where it is known as kanten, agar is used to make a red bean paste and various gelatinous desserts.
 
Agar has the advantage over gelatin in that it does not require refrigeration to set—it can set at room temperature.