Tokoroten
 | |
| Type | Wagashi |
|---|---|
| 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. Tokoroten has been eaten by the Japanese for over a thousand years.[1] Tokoroten is thought to have been introduced to Japan from China during the Nara period.[2] Tokoroten 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
Pressed through an extruding device, the jelly is shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture.
Tokoroten was and can be eaten hot (in solution) or cold (as a gel).[3] Flavorings and garnishes can vary from region to region. Today, it is the most common to eat tokoroten with a mixture of vinegar and soy sauce,[4] and sometimes nori,[5] hot pepper, or sesame. In Kansai region, tokoroten is eaten as a dessert with kuromitsu.[6]
Citations
- ^ a b c Mouritsen 2013, p. 93.
- ^ a b c Shimamura 2010.
- ^ a b c Armisen & Galatas 1987.
- ^ Ito & Hori 1989.
- ^ Stephen 1995.
- ^ "ところてん、関西ではなぜ黒蜜？" [Why is tokoroten eaten with kuromitsu in Kansai?] (in Japanese). The Nikkei. 2014-06-25. Retrieved 2017-04-26.
References
Media related to Tokoroten at Wikimedia Commons
- Armisen, Rafael; Galatas, Fernando (1987). "PRODUCTION, PROPERTIES AND USES OF AGAR". In McHugh, Dennis J. (ed.). Production and utilization of products from commercial seaweeds. ISBN 9251026122. Archived from the originalon 2017-03-24. Retrieved 2016-12-19.
- Ito, Keiji; Hori, Kanji (1989). "Seaweed: Chemical composition and potential food uses". .
- Mouritsen, Ole G. (2013). Seaweeds: edible, available, and sustainable. ISBN 9780226044361.
- Shimamura, Natsu (August 4, 2010). "Agar". The Tokyo Foundation. Retrieved 19 December 2016.
- Stephen, Alistair M., ed. (1995). "Agars by Norman F. Stanley". Food Polysaccharides and Their Applications (1st ed.). OCLC 32389736 – via Google Books.
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