as a medicine
Agar-Agar has three different types: strip, bar and powder. Its main use is gel foods like Tokoroten (pure Agar-Agar noodle), Mitsumame jelly (containing cubed jelly, boiled beans and some fruit in treacle and jellybeans). It is essential to make Japanese traditional confectionery, such as sweet beanjelly, soft azuki-bean jelly, and Chinese style almond jelly. Uniquely, it is also used in the field of bio-technological products as a medium for bacteria culture, gelling material for DNA analysis (agarose) and cell culture of Orchid.