Tokoroten

is a gelatinous dish in Japanese cuisine, made from agarophyte seaweed. It was traditionally made by boiling tengusa (Gelidium amansii) and allowing the mixture to congeal into a jelly. The jelly is then pressed through an extruding device and shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture.

Tokoroten can be eaten hot (in solution) or cold (as a gel). Flavorings and garnishes can vary from region to region. In the present day, it is common to eat it with a mixture of vinegar and soy sauce, and sometimes nori, hot pepper, or sesame. In the Kansai region, tokoroten is eaten as a dessert with kuromitsu syrup.