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== History ==
[[File:Ogo.jpg|thumb|upright|[[Ogonori]], the most common red algae used to make agar]]
Jelly seaweeds were favoured and foraged by [[Malays (ethnic group)|Malay]] communities living on the coasts of the [[Riau Archipelago]] and [[Singapore]] in Southeast Asia for centuries.<ref>{{Cite magazine|url=https://biblioasia.nlb.gov.sg/vol-17/issue-3/oct-dec-2021/|title=The Role of Foraging in Malay Cuisine|author=Khir Johari|date=Oct-Dec 2021|magazine=BiblioAsia|volume=17|issue=3|pages=20–23|publisher=[[National Library Board]], Singapore}}</ref>▼
The application of agar as a food additive may have been discovered in Japan in 1658 by Mino Tarōzaemon ({{lang|ja|{{linktext|美濃}} {{linktext|太郎}}{{linktext|左|衞|門}}}}), an innkeeper in current [[Fushimi-ku, Kyoto]] who, according to legend, was said to have discarded surplus seaweed soup ([[Tokoroten]]) and noticed that it gelled later after a winter night's freezing.<ref name="DifcoMan">{{cite book|url=http://www.bd.com/ds/technicalCenter/misc/difcobblmanual_2nded_lowres.pdf|title=Difco & BBL Manual|publisher=Becton Dickinson and Company|editor1=Mary Jo Zimbro |editor2=David A. Power |editor3=Sharon M. Miller |editor4=George E. Wilson |editor5=Julie A. Johnson|edition=2nd|page=6|access-date=2013-07-17|archive-url=https://web.archive.org/web/20120606174455/http://www.bd.com/ds/technicalCenter/misc/difcobblmanual_2nded_lowres.pdf|archive-date=2012-06-06|url-status=dead}}</ref> Over the following centuries, agar became a common gelling agent in several Asian cuisines.<ref>{{cite book|url=https://books.google.com/books?id=5umXDDmqxwIC&q=agar+gelling+southeast+asia+dessert&pg=PA31|title=Encyclopedia of Modern Coral Reefs: Structure, Form and Process|publisher=Springer Science & Business Media|isbn=9789048126385|page=31|language=en|last1=Hopley|first1=David|year=2010}}</ref>
▲Jelly seaweeds were favoured and foraged by [[Malays (ethnic group)|Malay]] communities living on the coasts of the [[Riau Archipelago]] and [[Singapore]] in Southeast Asia for centuries.<ref>{{Cite magazine|url=https://biblioasia.nlb.gov.sg/vol-17/issue-3/oct-dec-2021/|title=The Role of Foraging in Malay Cuisine|author=Khir Johari|date=Oct-Dec 2021|magazine=BiblioAsia|volume=17|issue=3|pages=20–23|publisher=[[National Library Board]], Singapore}}</ref>
Agar was first subjected to chemical analysis in 1859 by the French chemist [[Anselme Payen]], who had obtained agar from the marine algae ''Gelidium corneum''.<ref>Payen, Anselme (1859) [http://gallica.bnf.fr/ark:/12148/bpt6k3006f/f523.image.langEN "Sur la gélose et le nids de salangane"] (On agar and swiftlet nests), ''Comptes rendus'' …, '''49''' : 521–530, appended remarks 530–532.</ref>
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