Tokoroten

Tokoroten is a traditional Japanese dish that has been savored for over a thousand years. Originating from agarophytes, it is believed to have been introduced to Japan from China during the Nara period. Initially, tokoroten was made by boiling tengusa seaweed and allowing it to set into a jelly-like form. By the Edo period, it had become a popular summertime treat in Tokyo, often sold near factories.

In the 17th century, people discovered that freezing tokoroten transformed it into a stable, dry product known as kanten or agar. While various seaweeds can be used to make tokoroten, most commercial kanten today is derived from ogonori.

Tokoroten is typically formed into noodles by pressing the jelly through a special device, resulting in a firmer texture compared to typical gelatin desserts. It can be enjoyed either hot in liquid form or cold as a gel. The dish is versatile and can be flavored and garnished in numerous ways, with different regions offering their own unique twists.

Typically, tokoroten is served with a mixture of vinegar and soy sauce, accompanied by toppings like nori (seaweed), hot pepper, or sesame seeds. In the Kansai region, it is often enjoyed as a dessert with sweet kuromitsu syrup.