Chiba Kaisou Seaweed Jelly
Quick answer
- Total time
- 115 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 3
About this dish
Chiba kaisou is a firm seaweed jelly from the Choshi and Kujukuri coasts, made by cleaning kotojitsunomata seaweed, soaking it, and simmering until it dissolves into a thick mass that sets as it cools.
Read more
The seaweed's regular forked branches resemble the bridges supporting koto strings, which explains its name. Its natural thickening and setting properties once made it useful as an adhesive, while year-end merchants selling it for New Year helped establish it as a refreshing counterpoint to strongly seasoned osechi. This plain version preserves its marine aroma and light salinity and may be served alone or with soy sauce, bonito flakes, and scallion.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Remove stones and shells from 110g seaweed, rinse quickly 3 times, cut to 2 to 3cm, and soak in 2000ml water in a deep pot for 60 minutes.
- 2Control
Bring to a boil over high heat, reduce to medium as the seaweed dissolves, and stir while scraping the bottom for 35 to 45 minutes until no clumps remain.
- 3Season
Add 0.25 teaspoon salt.
When a spatula drawn across exposes at least 5cm of pot bottom, remove from heat, skim foam, and rest untouched for 2 minutes.
- 4Control
Pour slowly into a damp 15cm square mold without trapping bubbles.
Cool 60 minutes, cover, chill 2 hours, and cut into 4 portions.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sets with the seaweed's own gelling property
- Finish cue
- Pour slowly into a damp 15cm square mold without trapping bubbles.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
115min, 3 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes