Type | Wagashi |
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Place of origin | Japan |
Main ingredients | Seaweed (tengusa, ogonori) |
Tokoroten (心太, ところてん) is a dish in Japanese cuisine made from agarophytes. It has been eaten in Japan for over a thousand years.[1] Tokoroten is thought to have been introduced to Japan from China during the Nara period.[2] It was traditionally made by boiling tengusa (Gelidium amansii) and then allowing the mixture to congeal into a jelly.[1]
Tokoroten was a popular snack during the summertime in Edo (Tokyo) during the Edo period.[2] It was originally made to be eaten immediately and was commonly sold around factories.[3] In the 17th century, it was discovered that freezing tokoroten would result in a stable and dry product known as kanten (agar).[3][1] While tokoroten can be made from kanten based on seaweeds such as tengusa (Gelidiaceae) and ogonori (Gracilaria), today, commercially produced kanten is mostly made from ogonori.[2]
Pressed through an extruding device, the jelly is shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture.[citation needed]
Tokoroten can be eaten hot (in solution) or cold (as a gel).[3] Flavorings and garnishes can vary from region to region. In the present day, it is the most common to eat it with a mixture of vinegar and soy sauce,[4] and sometimes nori,[5] hot pepper, or sesame. In the Kansai region, tokoroten is eaten as a dessert with kuromitsu.[6]
search Tokoroten nori
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