Tokoroten is a dish in Japanese cuisine made from agar substance extracted from seaweeds such as tengusa (Gelidiaceae) and ogonori (Gracilaria) by boiling. Pressed against a device, the kanten (agar) 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.