Sunday, February 26, 2012
this is what it looks like before
Tokoroten is often appears in Japanese cuisine, made from agar from seaweeds. Most commonly used is tengusa (Gelidiaceae) and that is what I used today. You can probably substitute it with agar agar for a similar effect but the texture is quite different. Traditionally tokoroten is pressed against a devise and shaped into noodles. the flavours suchas vinegar, soy, hot pepper sesame or sweet flavourings can be added when served.
I don't have the proper devise but cutting it is fine enough. served with ume vinegar and thinly sliced lemon peel it is light and refreshing.
great for hot summer days!