 Tokoroten withsoy sauce | |
| Type | Wagashi |
|---|---|
| Course | Side dish,dessert |
| Place of origin | Japan |
| Serving temperature | Hot, cold |
| Main ingredients | Seaweed (tengusa,ogonori) |
Tokoroten (心太, ところてん) is agelatinous dish inJapanese cuisine, made fromagarophyte seaweed. It was traditionally made by boilingtengusa (Gelidium amansii) and allowing the mixture to congeal into a jelly.[1] The jelly is then pressed through an extruding device and shaped into noodles. Unlikegelatin desserts,tokoroten has a firmer texture.[citation needed]
Tokoroten can be eaten hot (in solution) or cold (as a gel).[2] Flavorings and garnishes can vary from region to region. In the present day, it is common to eat it with a mixture of vinegar and soy sauce,[3] and sometimesnori,[4]hot pepper, orsesame. In theKansai region,tokoroten is eaten as a dessert withkuromitsu syrup.[5]
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Tokoroten has been eaten in Japan for over a thousand years.[1] It is thought to have been introduced to Japan from China during theNara period.[6]
During theEdo period, it was popular during the summer as a snack.[6] It was originally made to be eaten immediately and was commonly sold around factories.[2] In the 17th century, it was discovered that freezingtokoroten would result in a stable and dry product known askanten (agar).[2][1] Whiletokoroten can be made fromkanten based on seaweeds such astengusa (Gelidiaceae) andogonori (Gracilaria), today, commercially producedkanten is mostly made fromogonori.[6]
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