Tokoroten

Type	Wagashi
Place of origin	Japan
Main ingredients	seaweed (tengusa, ogonori)
Media: Tokoroten

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 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 ^[2] It was originally made to be eaten immediately and was commonly sold around factories.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.

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

References

• Media related to Tokoroten at Wikimedia Commons

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