-
Tokoroten (心太, ところてん) is a
gelatinous dish in ****anese cuisine, made from
agarophyte seaweed. It was
traditionally made by
boiling tengusa (Gelidium amansii)...
- as it was
composed of
about 98% water.
Tokoroten dates back to 1658 when an
innkeeper discarded some
Tokoroten which dried out into
strips of
Kanten which...
- Red bean
paste Sakuramochi Senbei Shiruko (red bean soup)
Suama Taiyaki Tokoroten Uirō
Warabimochi Wasanbon Yatsuhashi Yōkan
Yubeshi Dai****u is a glutinous...
- It is also
known as
Kanten (****anese: 寒天) (from the
phrase kan-zarashi
tokoroten (寒曬心太) or "cold-exposed agar"), ****anese isingl****,
China gr****, Ceylon...
- made with buckwheat, mung bean, or
water chestnut starch and ****anese
tokoroten.[citation needed]
Jidou liangfen, a
similar dish from the
Yunnan province...
- hot dishes.
Harusame Hiyamugi Ramen Sanuki udon
Shirataki Soba Sōmen
Tokoroten Udon ****o soba
Yakisoba Korean noodles are
noodles or
noodle dishes in...
-
Aburasoba Taiwan mazesoba Champon Harusame saifun Ramen Sara udon
Tantanmen Tokoroten Tsukemen Yaki udon
Yakisoba Jewish &
Israeli Jewish chicken noodle soup...
- cuisines. In ****anese cuisine, it is
called ogonori or ogo, and used to make
tokoroten. In the Philippines, it is
called gulaman and used to make a
gelatin substitute...
-
Onsen tamago Sashimi Fugusashi Shabu-shabu
Shiokara Sukiyaki Tamagoyaki Tokoroten Tonkatsu Tororo Tsukemono Nukazuke Takuan Tsukudani Tsukune Yakiniku Yakitori...
-
Onsen tamago Sashimi Fugusashi Shabu-shabu
Shiokara Sukiyaki Tamagoyaki Tokoroten Tonkatsu Tororo Tsukemono Nukazuke Takuan Tsukudani Tsukune Yakiniku Yakitori...
