Kuzukiri vs. Tokoroten: Japanese Jelly Noodles

Summer is just around the corner here in Japan. The hotter it gets, the more intensely I crave cold refreshments, such as ice cream or icy chilled beer.

Kuzukiri (葛きり)

In addition to them, every year when I see the two types of Japanese jelly noodles, Kuzukiri (葛きり) and Tokoroten (ところてん), start to be sold at stores, I feel the coming of summer.

Tokoroten (ところてん)

Kuzukiri vs. Tokoroten Noodles

As you can see in the photos, Kuzukiri and Tokoroten have an appearance perfect for summer, but do you know how these noodles differ?

For people who don’t know much, today let me talk about the main difference between them.

Ingredients

Tengusa Seaweed 

First, both Kuzukiri and Tokoroten are almost tasteless but different in ingredients. 

Kuzukiri consists of water and Kuzuko or kudzu powder (starch), whereas Tokoroten uses Tengusa (天草) or Ogonori (オゴノリ) seaweed extract.

Texture

As for the texture, while Tokoroten is smooth and more like jelly, Kuzukiri noodles are somewhat chewy.

Calories

Based on Google, Kuzukiri jelly has 135 kcal per 100 grams, whereas Tokoroten is very low in calories, only 1.9 kcal per 100 g.

Making

Watch the video below, and you can roughly know the making process of Kuzukiri noodles.

Source: Youtube 葛切りの作り方

And here is a video showing how to make Tokoroten.

Source: Youtube ところてんの作り方

How to Eat

Kuzukiri with Kuromitsu

During the summer, we commonly eat Kuzukiri as a dessert with Kuromitsu (黒蜜) brown syrup, sometimes dusting Kinako (きな粉).

In the winter, we add the kudzu jelly to Nabemono (鍋物) hot pots.

Tokoroten with Sanbaizu

On the other hand, Tokoroten typically comes with Sanbaizu (三杯酢) vinegar sauce. During the summertime, we consume it as an afternoon snack or a side dish at meals.

Incidentally, those living in the Kansai region (around Osaka) enjoy Tokoroten as a dessert and eat it with Kuromitsu syrup.

(Reference Pages: Wikipedia 葛切り, ところてん)