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Tokoroten
Tokoroten is a dish in Japanese cuisine made from kanten (jelly extracted from seaweeds such as tengusa (''Gelidiaceae'') and ogonori (''Gracilaria'') by boiling). Pressed against a device, jelly 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.
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Tokoroten」の詳細全文を読む
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