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Tokoroten ｜ Our Regional Cuisines

  • Shizuoka Prefecture

    Tokoroten

Tokoroten

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  • recipe image

    Image provided by: “Shizuoka Snacks” Kaikosha

  • Main lore areas

    Toi (west Izu), Inatori (east Izu)

  • Main ingredients used

    Red algae, Vinegar

  • History/origin/related events

    The Izu Peninsula is Japan's largest producer of red algae, the raw material for tokoroten. Red algae has been harvested for about 1,600 years, and it was used as raw material for Tokoroten as well as fertilizer. Red algae from the Gelidiales order and Gelidiaceae family, known as makusa and oobusa, are commonly used to make tokoroten. Makusa is mainly harvested in West Izu and produces soft and sticky tokoroten, while oobusa is mostly harvested in East Izu and is said to produce thick, hard, and firm tokoroten.
    In Izu, long, thin pieces of home-made tokoroten made from red algae is placed inside containers and pushed out before being eaten. Tokoroten is also sold at candy stores, making it an indispensable snack and soul food for children.
    On the Yagisawa coast of Toi Town in west Izu, the harvesting and sun-drying of the red algae is carried out from spring to early summer, carpeting the beach in red.
    ※ Source: Izu Tokoroten Club

  • Opportunities and times of eating habits

    Tokoroten is eaten as a light meal or snack. It is produced all year round and eaten in all seasons, but the red algae harvesting season is from the end of May to early summer every year.

  • How to eat

    Rinse the red algae with water and simmer it with water and vinegar. Strain the resulting liquid, pour it into a mold and allow it to solidify. The long, thin pieces of tokoroten are then pushed out with a pusher and served with a mixture of vinegar, soy sauce, and mirin, or vinegared soy sauce. It can also be served garnished with spices and sprinkled with green laver, or served as a sweet treat with soybean flour and brown sugar syrup.

  • Efforts for Preservation and Succession

    Tokoroten is eaten regularly in households and passed down from generation to generation. In recent years, dipping sauce made of brown sugar syrup has become available, in addition to the traditional dipping sauce made of vinegar and soy sauce.

RECIPE

Ingredients (10-12 servings)

  • Red algae 50g
  • Hot water 3,000cc
  • Vinegar 1・1／2 tbsp.

How to cook

  • 1. Rinse the red algae with water.

  • 2. Add the red algae, hot water, and vinegar to a pot and simmer for 40 minutes.

  • 3. Place a filtering bag in a bowl, pour in the liquid from step 2, and strain. Allow the liquid to solidify inside a stainless-steel mold.

  • 4. Push the tokoroten out with a pusher and serve.
    Tokoroten can also be served with sanbaizu (a mixture of vinegar, soy sauce, and mirin), Japanese mustard, green laver, or white sesame seeds. Alternatively, serve with soybean flour and brown sugar syrup for a sweet treat.

provider : “Shizuoka Snacks” Kaikosha

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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