Description
A natural agar jelly solidified by long-boiling 'Shihua Cai (a type of Gelidium)' harvested on Northern Taiwan coasts (Keelung, Jiufen). Eaten drinkably with lemon juice and syrup.
Restaurants serving Seaweed Jelly (Agar)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Shihua Cai(Gelidium)
- Lemon juice
- Honey(or Zero-cal sweetener)
- Vinegar
Instructions
- [Authentic Recipe]
- Wash dried Shihua Cai (Gelidium) well to remove ocean debris/sand.
- Put plenty of water, Shihua Cai, and a little 'vinegar (to erase seaweed odor)' in a large pot, simmer slowly on low for
- 5-
- hrs.
- Strain to extract liquid only, cool, chill in fridge to set.
- Crush set jelly with a spoon (or cut long/thin), pour lemon juice and zero-cal sweetener (or honey) to finish.
Learn more Spice, substitutes, tips
Key spices
Refreshing lemon aroma and faint ocean mineral scent、かすかな海のミネラルの香り
Substitutes at Japanese supermarkets
Store-bought agar powder (but ocean mineral feel is lost)
Pairing
(As a companion during summer walks、or post-meal dessert)
Trivia
[For Women] Walking old streets of Jiufen or Keelung, you see 'Shihua Dong Yin' sold in plastic bottles/cups at storefronts. It's 100% natural seaweed agar, explosively containing fiber and minerals. Directly relieves constipation and aids beauty, the peak of Taiwanese retro sweets.
Eating tips & etiquette
[Unique Eating] Crush jelly to a size barely passable through a straw like Taiwan drink stands, putting it in a tumbler with ice to make 'drinkable jelly'!
Allergen
None