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Type Wagashi
Place of origin Japan
Main ingredients seaweed (tengusa, ogonori)
Cookbook: Tokoroten  Media: Tokoroten

Tokoroten (心太 ところてん?) is a dish in Japanese cuisine made from agarophytes. Tokoroten has been eaten by the Japanese for over a thousand years.[1] Tokoroten is thought to have been introduced to Japan from China during the Nara period.[2] Tokoroten was traditionally made by boiling tengusa (Gelidium amansii) and then allowing the mixture to congeal into a jelly.[1] Tokoroten was and can be eaten hot (in solution) or cold (as a gel).[3]

Tokoroten was a popular snack during the summertime in Edo (Tokyo) during the Edo period.[2] It was originally made to be eaten immediately and was commonly sold around factories.[3] In the 17th century, it was discovered that freezing tokoroten would result in a stable and dry product known as kanten (agar).[3][1] While tokoroten can be made from kanten based on seaweeds such as tengusa (Gelidiaceae) and ogonori (Gracilaria), today commercially produced kanten is mostly made from ogonori.[2]

Pressed against a device, the jelly is shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture. Flavorings and garnishes can vary from region to region, and can include variations made with a combination of ingredients such as vinegar,[4] soy sauce,[4] nori,[5] hot pepper, or sesame. In Japan, tokoroten is commonly eaten with a mixture of vinegar and soy sauce.[4]



Media related to Tokoroten at Wikimedia Commons