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