Tokoroten
 | |
| Type | Wagashi |
|---|---|
| Place of origin | Japan |
| Main ingredients | seaweed (tengusa, ogonori) |
 Cookbook: Tokoroten  Media: Tokoroten | |
Tokoroten is a dish in Japanese cuisine made from kanten (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.
Media related to Tokoroten at Wikimedia Commons
This article is issued from Wikipedia - version of the 8/1/2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.