Introduction
Tokoroten, a refreshing jelly-like treat, is a beloved summer delicacy in Japan. With its unique texture and slippery mouthfeel, it’s a perfect way to beat the heat. But did you know that tokoroten is quite different from similar-looking treats like kanten, kuzukiri, and jelly? Join me as I share my personal experiences and dive deep into the secrets of tokoroten!
What is Tokoroten?
Tokoroten is a traditional Japanese food made from tengusa, a type of seaweed. Its history can be traced back to the Nara period. To make tokoroten, the seaweed is boiled, poured into molds, cooled, and then sliced into thin strips. The resulting treat has a distinctive bouncy texture and smooth, slippery mouthfeel.
Tokoroten vs. Kanten, Kuzukiri, and Jelly
While tokoroten may look similar to other treats, it has some key differences:
- Kanten: Like tokoroten, kanten is made from tengusa seaweed. However, the production process differs. After boiling, kanten is cooled, solidified, and then dried to increase its shelf life. As a result, kanten is harder and less moist than tokoroten.
- Kuzukiri: Kuzukiri is made from kudzu starch. The starch is dissolved in water, heated, poured into molds, and then cooled until set. Compared to tokoroten, kuzukiri has a softer and smoother texture.
- Jelly: Jelly is a dessert made from fruit juice, sugar, and gelatin. It’s made by cooling a mixture of dissolved gelatin and other ingredients. Jelly is softer than tokoroten and has a strong fruity flavor. While jelly is often considered a Western confectionery, tokoroten is classified as a traditional Japanese sweet.
The Origin of the Name “Tokoroten”
There are several theories about the origin of the name “tokoroten.” The kanji characters used to write “tokoroten” (心太) are an example of ateji, which is the practice of assigning kanji characters to words based on their sound or meaning, rather than their literal interpretation.
The character “心” (kokoro) was sometimes read as “tokoro” in the past. On the other hand, the character “太” (futoru) is read as “ten” in this case, which is considered a customary reading for ateji. In the Japanese language, the readings of kanji characters can be flexibly changed to create unique expressions, and “心太” (tokoroten) is one such example.
During the Edo period, it was common to write tokoroten as “心太”. At that time, it was popular to use humorous or playful ateji for the names of food and objects. “心太” is an example of this, and there is a theory that this ateji was used because it represents the shape of tokoroten, which is described as “plump and thick” (korokoro to futoi).
The Appeal of Tokoroten
The biggest appeal of tokoroten lies in its unique texture. The bouncy and slippery mouthfeel is unlike any other dessert. Moreover, tokoroten is known as a low-calorie and fiber-rich healthy food, making it a great choice for those watching their weight.
When I was a child, my grandmother’s homemade tokoroten was my favorite treat. I vividly remember the taste of tokoroten served with brown sugar syrup and kinako (roasted soybean powder). Every summer, I find myself craving that nostalgic flavor.
