Tokoroten | Our Regional Cuisines
RECIPE
Ingredients (10-12 servings)
- Red algae 50g
- Hot water 3,000cc
- Vinegar 1・1/2 tbsp.
How to cook
1. Rinse the red algae with water.
2. Add the red algae, hot water, and vinegar to a pot and simmer for 40 minutes.
3. Place a filtering bag in a bowl, pour in the liquid from step 2, and strain. Allow the liquid to solidify inside a stainless-steel mold.
4. Push the tokoroten out with a pusher and serve.
Tokoroten can also be served with sanbaizu (a mixture of vinegar, soy sauce, and mirin), Japanese mustard, green laver, or white sesame seeds. Alternatively, serve with soybean flour and brown sugar syrup for a sweet treat.
provider : “Shizuoka Snacks” Kaikosha
Recipes vary depending on the region and home.
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Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516