Suizen (Rice and Agar Noodle Jelly)
Quick answer
- Active time
- 75 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Cooked with finely ground rice, agar extracted from tengusa seaweed sets into a jelly from Wajima in Ishikawa that is firm like agar yet carries the gentle softness of rice starch.
Read more
It is cut into thin strips and arranged in a ring like petals, then served with a sweet-salty sauce of black sesame, brown sugar, miso, soy sauce, and kelp stock, plus peeled mandarin segments. In Wajima it appears at Buddhist memorials and funerals, set out in local Wajima lacquerware.
Ingredients
Instructions
- 1
Wash 60g rice and soak in 300ml cold water under refrigeration for 8 hours.
Blend rice and water for 2 minutes, rest 1 minute, and blend 1 minute more into a grit-free slurry.
- 2
Rinse 20g tengusa to remove grit.
Combine with 600ml water and 1 teaspoon vinegar, bring to a boil, and simmer for 25 minutes, stirring every 5 minutes, until the seaweed nearly dissolves.
- 3
Press the hot seaweed liquid through damp cloth into a saucepan.
Stir the rice slurry to redistribute starch, then whisk it gradually into the seaweed extract.
- 4
Cook over medium-low for 10 to 12 minutes, scraping the bottom constantly.
When translucent and glossy and a spatula trail holds for 2 seconds, pour into a water-rinsed mold.
- 5
Cool for 30 minutes, then chill for 3 hours.
Toast black sesame for 4 minutes, grind finely, and mix with brown sugar, miso, soy sauce, and kombu dashi into a smooth sauce.
- 6
Unmold and cut the jelly into narrow strips 4 to 5mm thick and 8cm long.
Arrange like flower petals, serve with the sauce, and top with peeled mandarin segments.
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
「金沢・加賀・能登 四季のふるさと料理」 （著：青木悦子氏） · Checked: 2026-08-11
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