Tokoroten
ところてん
Tokoroten (心太, ところてん) is a dish in japanese cuisine made from agarophytes. tokoroten has been eaten by the japanese for over a thousand years. tokoroten is thought to have been introduced to japan from china during the nara period. tokoroten was traditionally made by boiling tengusa (gelidium amansii) and then allowing the mixture to congeal into a jelly.tokoroten was a popular snack during the summertime in edo (tokyo) during the edo period. it was originally made to be eaten immediately and was commonly sold around factories. in the 17th century, it was discovered that freezing tokoroten would result in a stable and dry product known as kanten (agar). while tokoroten can be made from ...
Source: Wikipedia
