ところてん
1. TokorotenTokoroten is a dish in Japanese cuisine made from agar substance extracted from seaweeds such as tengusa and ogonori by boiling. Pressed against a device, the kanten is shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture. Flavorings vary from region to region, and can include variations of vinegar, soy sauce, hot pepper, or sesame.
Read “Tokoroten” on English Wikipedia
Read “ところてん” on Japanese Wikipedia
Read “Tokoroten” on DBpedia
Read “Tokoroten” on English Wikipedia
Read “ところてん” on Japanese Wikipedia
Read “Tokoroten” on DBpedia
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