Agar is a food thickener obtained from seaweed. It is a gelatinous substance derived from red algae, and is commonly used in Asian cuisines. AGAR is also known as kanten, Japanese isinglass, or China grass. It is a vegan alternative to gelatin, and is used to thicken and stabilize foods such as jellies, custards, and puddings. AGAR is also used in scientific laboratories as a culture medium for growing bacteria and other microorganisms.