Tokoroten is jelly noodle often eaten in summer.
Like Kanten (agar-agar), Tengusa algae (Gelidium amansii) is a kind of sea weed. After Tunguska is decocted in boiling water, the solid residue is removed out. The liquid is cooled down to jelly, and cut into long and thin as if they are noodles.
Tokoroten is good to eat with soy sauce and vinegar while people in some regions like to eat it with brown-sugar syrup.
This is with sesame and green laver.
Tokoroten is healthy food; low-calorie, carb-free, and high in dietary fiber.
When I was a child, my family went to the beach to pick up Tenguska algae. As long as I remember, it was washed up near or on the beach. My parents told me and my sister how to sort out Tunguska from other kinds of sea weed and I think I was doing it very well though I can not tell one from the other now.
While my mother was making Tokoroten, there was a good smell of ocean from the kitchen. Maybe because of this I remember I enjoyed the smell while eating Tokoroten. But now I do I realize that Tokoroten is transparent and has no color, no taste, and no smell indeed.
I found new guests on my balcony. What kind of bird are you?