Kuzukiri vs Tokoroten : The Difference between the 2 Jelly Noodles
The summer season is just around the corner here in Japan. The hotter it gets, the more I want something cold to eat and drink, such as ice-cream and chilled beer.
Kuzukiri and Tokoroten are jelly noodles commonly eaten in the summer season of Japan.
Hence, it is sometimes said that eating Kuzukiri and Tokoroten noodles is a Japanese summer tradition.
As you can see from the above photos, Kuzukiri and Tokoroten actually have a similar cool appearance.
The difference between Kuzukiri and Tokoroten noodles
Then, what is the difference between Kuzukiri and Tokoroten jelly noodles?
First of all, Kuzukiri and Tokoroten are different in the main ingredient.
Kuzukiri is made from kudzu powder, or arrowroot starch, whereas the main ingredient of Tokoroten is seaweed, “Tengusa (天草)” or “Ogonori (オゴノリ)”.
Both Kuzukiri and Tokoroten themselves are almost tasteless.
As for the texture, Kuzukiri noodles are jiggly but chewy, on the other hand, Tokoroten has a smooth, slippery texture.
According to Google Japan, Kuzukiri jelly has 135 kcal per 100 g, while Tokoroten is very low in calories, only 1.9 kcal per 100 g.
The Making Method
If you watch the video below, you can roughly know how to make Kuzukiri jelly noodles,
Source : Youtube, ‘葛切りの作り方’
and here is a video showing a basic making method of Tokoroten.
The Eating Manner
Kuzukiri with Kuromitsu syrup
As a confection, Kuzukiri noodles are most commonly eaten with “Kuromitsu (黒蜜)” brown syrup.
Additionally, the kudzu jelly noodle can be used in various ways. For example, it is used as an ingredient for salads and “Nabemono (鍋物)“, Japanese-style hot pot dishes.
Tokoroten with Sanbaizu vinegar
On the other hand, we usually eat Tokoroten noodles with “Sanbaizu (三杯酢)” vinegar sauce as a snack or side dish.
However, in the Kansai region around Osaka, the seaweed jelly noodles are often eaten with Kuromitsu syrup as a sweet treat or dessert.