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.

In addition to them, the 2 types of Japanese jelly noodles, Kuzukiri (葛きり) and Tokoroten (ところてん) make me feel the coming of summer.

Kuzukiri (葛きり)Kuzukiri noodles

Tokoroten (ところてん)Tokoroten noodles

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?

The Ingredient

Tengusa seaweed Tengusa seaweed

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)”.

The Taste

Both Kuzukiri and Tokoroten themselves are almost tasteless.

The Texture

As for the texture, Kuzukiri noodles are jiggly but chewy, on the other hand, Tokoroten has a smooth, slippery texture.

The Calorie

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.

Source : Youtube, ‘ところてんの作り方 How to make tokoroten’

The Eating Manner

Kuzukiri with Kuromitsu syrupKuzukiri with kuromitsu

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 vinegarTokoroten with sanbaizu

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.

(Reference pages : Wikipedia 葛切りところてん )

Tomo

Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. I want to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures and trivia.

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