Place of origin
|seaweed (tengusa, ogonori)|
|This article does not cite any references or sources. (May 2011)|
Tokoroten is a dish in Japanese cuisine made from jelly extracted from seaweeds such as tengusa (Gelidiaceae) and ogonori (Gracilaria) by boiling. Pressed against a device, jelly is shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture. Flavorings vary from region to region, and can include variations of vinegar, soy sauce, hot pepper, or sesame.
Kanten (agar, 寒天, lit. cold (tokoro)ten) is made by freeze-drying tokoroten.
Media related to Tokoroten at Wikimedia Commons
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