Tokoroten
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| Type | Wagashi |
|---|---|
| Place of origin | Japan |
| Main ingredients | seaweed (tengusa, ogonori) |
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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.
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