Rinse seaweed then soak in water for 1-2 hours until fully rehydrated

Drain then transfer to a blender/food processor, add small amount of water to help it blend

Blend to a smooth purée, adding water as needed

Pass purée through a fine mesh sieve lined with cheesecloth

Gather the corners of the cheesecloth then twist over a bowl to squeeze out excess liquid

Transfer agar gel onto baking sheets in a thin layer

Dehydrate at 145°F until completely dried out, 6-12 hours

Crumble dried flakes then grind to a fine powder using a blender or spice grinder

Sift powder through a fine mesh flour sifter to remove clumps

Store agar powder in an airtight container