Tsunomata

Chondrus elatus, C. ocellatus

seaweed

A red seaweed melted by cooking then set into a jelly: Chiba's kaisō, served at New Year with scallion, dried bonito and soy sauce.

Origin

Japan (Chōshi, eastern Chiba)

Season (United States)

all year round

Preparation

The seaweed is rinsed, soaked, then simmered in water until it melts; the liquid is strained into a mould and sets into a jelly as it cools, then sliced.

Molecules

Seaweed polysaccharides · Iodine

Did you know?

In eastern Chiba, it is found dried in packets at the supermarket, under the name kaisō.