Tokoroten
Tokoroten (心太, ところてん) 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.[citation needed] Tokoroten can be eaten hot (in solution) or cold (as a gel).In the present day, it is common to eat it with a mixture of vinegar and soy sauce,[3] and sometimes nori,[4] hot pepper, or sesame.[2] In the 17th century, it was discovered that freezing tokoroten would result in a stable and dry product known as kanten (agar).
soy sauceWagashiSide dishdessertSeaweedgelatinousJapanese cuisineagarophyteGelidium amansiigelatin dessertshot peppersesameKansai regionkuromitsuNara periodEdo periodGelidiaceaeogonoriGracilariashirukomatcha ice creamazuki bean pasteThe NikkeiFood and Agriculture OrganizationThe University of Chicago PressMarcel DekkerCRC PressGoogle BooksJapanese food and drinkChahanKatsu curryGlutinousHatsuga genmaiDonmonoChūkadonGyūdonKatsudonOyakodonTekkadonTenshindonUnadonHayashi riceOnigiriTenmusuOmuriceHistorySustainableSekihanTakikomiNoodlesHiyamugiHiyashi chūkaChamponKagoshimaMuroran curryTonkotsuTsukemenShiratakiOkinawa sobaSōmenYakiudonYakisobaHōtōMonjayakiOkonomiyakiHirayachiTakoyakiMelonpanMilk breadYudaneAgedashi dōfuKaraageKorokkeKushikatsuSatsuma-ageTempuraChawanmushiKakuniNabemonoNamasuNattōNikujagaOnsen tamagoSashimiFugusashiShabu-shabuShiokaraSukiyakiTamagoyakiTonkatsuTororoTsukemonoNukazukeTakuanTsukudaniTsukuneYakinikuYakitoriShirumonoButajiruKenchin-jiruMiso soupSuimonoEkibenKyarabenMakunouchiWappameshiHonzen-ryōriJūbakoKaisekiOsechiAmazakeNigoriShōchūAwamoriHabushuUmeshuBanchaGyokuroHōjichaKabuseKukichaMatchaSenchaGenmaichaSobacha