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Tokoyo is used as a flavor-enhancer in various dishes due to its rich umami taste. It is often used in soups, sauces, and stews.

Tokoyo has a slimy texture, similar to raw egg white.

Tokoyo should be stored at room temperature in a cool, dry place away from direct sunlight.

Yes, tokoyo can be cooked. It's often used in hot dishes as a thickening agent.

Yes, tokoyo is 100% plant-based and suitable for vegans.

Tokoyo is low in calories and fat, and is a good source of dietary fiber and essential minerals.

Yes, tokoyo is naturally gluten-free.

No, while both are made from the konjac plant, tokoyo is the gel form, while konnyaku is a firmer jelly-like substance.

Tokoyo looks like a semi-translucent gel with a high viscosity, somewhat similar to aloe vera gel.

Tokoyo has a very mild, almost tasteless flavor with slight notes of oceanic sweet-saltiness.

If stored properly, tokoyo can last for up to one year.

Yes, tokoyo is safe to eat raw. It is often used in salads and cold dishes.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yes, you can use konjac gel as a substitute for tokoyo in most recipes.

Tokoyo is most commonly used in Asian cuisines, particularly Japanese and Korean.

Yes, as long as they are not allergic to konjac, from which tokoyo is made. However, it's always best to check the label for any additional ingredients.