Monday, May 10, 2010
At Zensaku Chaya I had plate of tokoroten, or gelidium jelly. It's odorless, tasteless, and the consistency of rubber. Sound appetizing? Chilled, with a generous amount of soy sauce, vinegar, and spicy Japanese mustard, it makes a nice treat on a warm day. By the by, in the lower photo you can see that the block of gelatin has been pressed through a wire screen to form 'noodles'.