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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.
In the Vinony graph
Vinony's link graph records 456 inbound references to Tokoroten, and connects out to okonomiyaki, red bean paste and Gracilaria.
It sits within the topics Japanese noodles, Japanese snack food and Wagashi.
Vinony links it to 12 Wikipedia language editions.
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
~2 min read
Encyclopedic overview
4 sectionsContents
- History
- Gallery
- References
- Sources
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.