egonori; Campylaephora hypnaeoides
A species of red algae used in Japanese cuisine, especially for making a type of jelly. The term is usually written in katakana as エゴノリ.
Egonori is a seaweed with a texture similar to tokoroten jelly.
In this region, a dish made by boiling and solidifying egonori is a local specialty.
Katakana spelling is common for this species name; usually written in kana.
Ateji kanji spelling; rarely used in practice.
The name likely derives from the regional name for this seaweed, but the exact origin is uncertain. The kanji 恵胡海苔 are ateji applied phonetically.