Chiba Kaisou Seaweed Jelly
Quick answer
- Active time
- 115 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 3
About this dish
The seaweed behind this Chiba jelly, kotojitsunomata, branches in regular forks that resemble the bridges holding up koto strings, which is how it got its name.
Read more
Simmered until it dissolves, it sets firm on its own as it cools. Its sticky setting power once made it useful as an adhesive, and year-end merchants selling it for New Year turned it into a cool, plain contrast to strongly seasoned osechi. This version from the Choshi and Kujukuri coasts uses only a little salt, so the marine aroma comes through; eat it as is or with soy sauce, bonito flakes, and scallion.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Pour slowly into a damp 15cm square mold without trapping bubbles.
Cool 60 minutes, cover, chill 2 hours, and cut into 4 portions.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「房総のふるさと料理」（農業千葉刊行部） · Checked: 2026-08-11