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On this Wikipedia the language links are at the top of the page across from the article title. Agar has been used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Japanese isinglass, China grass, Ceylon moss or Jaffna moss. Gracilaria lichenoides is specifically referred to as agal-agal or Ceylon agar. Over the following centuries, agar became a common gelling agent in several Asian cuisines. 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.

Beginning in the late 19th century, agar began to be used as a solid medium for growing various microbes. Agar was first described for use in microbiology in 1882 by the German microbiologist Walther Hesse, an assistant working in Robert Koch’s laboratory, on the suggestion of his wife Fanny Hesse. With its newfound use in microbiology, agar production quickly increased. This production centered on Japan, which produced most of the world’s agar until World War II.