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Tokoroten
Sign in to saveis 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.
Key facts
- Prepared food.name
- Tokoroten
- Prepared food.image
- Tokoroten 001.jpg
- Prepared food.image_size
- 300
- Prepared food.caption
- Tokoroten with soy sauce
- Prepared food.country
- Japan
- Prepared food.course
- Side dish, dessert
- Prepared food.type
- Wagashi
- Prepared food.served
- Hot, cold
- Prepared food.main_ingredient
- Seaweed (tengusa, ogonori)
via Wikipedia infobox
Wikidata facts
- Subclass of
- wagashi
- Country of origin
- Japan
- Material used
- Rhodophyta
- Image
- Tokoroten.jpg
Show 2 more facts
- Commons category
- Tokoroten
- course
- side dish
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
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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.
Excerpted from Wikipedia’s “Tokoroten” article, available under the CC BY-SA 4.0 licence.