Tokoroten is a dish in Japanese cuisine

Japanese cuisine

Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...

 made from agar substance extracted from seaweeds such as tengusa (Gelidiaceae

Gelidiaceae

The Gelidiaceae is a small family of red algae containing seven genera. Many of the algae is used to make agar....

) and ogonori (Gracilaria

Gracilaria

Gracilaria is a genus of red algae notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish...

) by boiling. Pressed against a device, the kanten (agar

Agar

Agar or agar-agar is a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae. Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium...

) is shaped into noodles. Unlike gelatin dessert

Gelatin dessert

Gelatin desserts are desserts made with sweetened and flavored gelatin. They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives...

s, tokoroten has a firmer texture. Flavorings vary from region to region, and can include variations of vinegar, soy sauce, hot pepper, or sesame.