Tokoroten ところてん
| Prefecture | Shizuoka (静岡県) |
|---|---|
| Region | Chubu |
| Japanese name | ところてん |
| Home area | (Singing) Izu Ito. |
| Main ingredients | It's a vegetable. It's vinegar. |
History and Origins
The Izu Peninsula is, in fact, the best source of natural plants in Japan. For some 1,600 years, there has been a field fishing operation and has been used as raw materials and fertilizers. Heavenly plants are the Tengusa-Sa, and mainly they are used as masa and oussa. While Macsa is mainly harvested from the West Izu and is soft and sticky, it is said that the Obussa is often taken from the Izus and is thick and hard and firm. In Izu it has always been a delicious soul food for children, since they had been eating a long, thin piece of rice that had been boiled and hardened from the grass in the family by a pusher and then even sold as a snack. On the Yagigi Coast of the Mezu Manuzu City, in the spring and early summers, the trees are harvested and sun - dried, and you can see the sight of a red carpet spread over the beach. It's called "The Izu"
When It Is Eaten
It's easy to be eaten as a snack or a snack. Now, although it's grown every season because of its annual production, the season between late May and first summers is when the plants are fished.
How It Is Eaten
Wash the plants in water and boil them with water and vinegar. I'm going to pour that fluid into the mold and pour it down. Then push it out with a pusher and eat it with three cups of vinegar or soy sauce when it has become too thin. They add bitter beans, scatter blue flies, and eat sweets with garlic and black honey.
Recipe — Serves 12
Ingredients
- 50 g wildflowers
- 3,000 ml hot water
- 1 tbsp 1/2 vinegar
Method
- Wild plants are washed with water.
- I'll boil the pot for 40 minutes with vegetables, hot water, and vinegar in it.
- Spread out the bag that fits into the bowl, spill two fluids and rub it. I'm going to dump it in the sink.
- I'll push it out with the thruster. It's delicious. It's delicious.
More About Tokoroten
Tokoroten (心太, ところてん) is a gelatinous dish in Japanese cuisine, made from agarophyte seaweed. It was traditionally made by boiling tengusa (Gelidium amansii) and allowing the mixture to congeal into a jelly. The jelly is then pressed through an extruding device and shaped into noodles. Unlike gelatin desserts, tokoroten has a firmer texture.
Tokoroten can be eaten hot (in solution) or cold (as a gel). 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, and sometimes nori, hot pepper, or sesame. In the Kansai region, tokoroten is eaten as a dessert with kuromitsu syrup.
History
Tokoroten has been eaten in Japan for over a thousand years. It is thought to have been introduced to Japan from China during the Nara period.
During the Edo period, it was popular during the summer as a snack. It was originally made to be eaten immediately and was commonly sold around factories. In the 17th century, it was discovered that freezing tokoroten would result in a stable and dry product known as kanten (agar). 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.
Text adapted from the English Wikipedia article Tokoroten by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.