Japanese food

Last update September 13, 2025

Japanese Food - Tokoroten -



  

Tokoroten

Algae Jelly Noodle

As a summer Kigo of Haiku, Tokoroten’s glassy appearance and smooth, throat-passing feel make it an agreeable summer food item. Its origin dates back to the Nara Period (710-784). Initially, it was only accessible to the privileged, but during the Edo Period (1603-1867), it became food for the commoners. It looks like the noodle version of Kanten, but the preparation process is simpler than that of Kanten. After boiling red algae until it melts completely and then cooling into a container until it sets, it’s done (Namely, it doesn’t require the freeze-drying process). The rest is pushing it through Tokoroten Tsuki, a device with minute multiple holes, through which the food is passed and cut into noodle pieces. Served cold, and usually eaten with Shōyu, vinegar and Japanese mustard (the Kanto method) or with brown syrup (the Kansai style).

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Tokoroten served with Shōyu and vinegar. 		japanese-food-tokoroten2
Tokoroten with a glassy, refreshing appearance.
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Zoni with Kamaboko, Wakame, and spinach.

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Tokoroten with a glassy, refreshing appearance.