Tokoroten (心太, ところてん) is a gelatinous dish in Japanese cuisine, made from agarophyte seaweed.

It was traditionally made by boiling tengusa (Gelidium amansii) and allowing the mixture to congeal into a jelly.

[citation needed] Tokoroten can be eaten hot (in solution) or cold (as a gel).

In the present day, it is common to eat it with a mixture of vinegar and soy sauce,[3] and sometimes nori,[4] hot pepper, or sesame.

[2] In the 17th century, it was discovered that freezing tokoroten would result in a stable and dry product known as kanten (agar).