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Place of origin
Main ingredients
seaweed (tengusa, ogonori)
Cookbook:Tokoroten  Tokoroten

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