---
title: Tengusa seaweed and tokoroten
url: https://karigurashijourney.com/en/notes/tengusa-seaweed-and-tokoroten/
lang: en
journey: https://karigurashijourney.com/en/episodes/kamogawa/
---

# Tengusa seaweed and tokoroten

A little of each town’s story　/　Kamogawa, Chiba

Tokoroten is made by boiling tengusa seaweed, chilling the liquid until it sets, and pressing the jelly through a wooden press into noodles. At Tokoroten-goya Aoki the owner dives for tengusa off Tayuzaki beach in front of the shop from May to September, dries and bleaches it, then boils and sets it; the whole process is said to take about ten hours.

## This moment in the journey: A shop for natural tokoroten

Past the tunnel, in the middle of a grassy field, stood a wooden hut with a sign reading natural tokoroten. This too is a summer tradition: tokoroten, an old-fashioned treat made by boiling seaweed and chilling it until it sets.

The shopkeeper lifted a translucent block from a tub of water and pressed it through a wooden press into noodles. My favorite is the one with plenty of kuromitsu, dark sugar syrup, poured over the top, finished with a single red cherry.

![Tokoroten pressed out through the noodle press](https://karigurashijourney.com/img/kamogawa/s72-1200.jpg)
- Sources: https://mina-pre.chiba.jp/archives/1684

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/kamogawa/