Tokoroten, a food that increases in popularity in summer

Today, and June 10th annually, is Tokoroten Day ところてんの日 in Japan. It was established by the Izu Tokoroten Club, a group formed by producers in Izu, Shizuoka Prefecture, the region known as Japan’s top producer of tengusa seaweed, the key ingredient in tokoroten.  I couldn't find a photo of "tokoroten", so the photo in this post is of "kanten" (agar-agar). Kanten is the firmer, plant-based gelatin widely used to make popular Japanese desserts like mitsumame and yokan.

The date for "Tokoroten Day" was chosen because it falls just after the lifting of the tengusa harvesting ban, when the first fresh batches become available. But also because of the wordplay of 6/10; "tokoro (6) – ten (10)". The purpose of the day is to promote the deliciousness and cultural heritage of tokoroten, a traditional Japanese food made by boiling tengusa, cooling it into a firm gel, and pressing it through a special tool called a tentzuki to create noodle‑like strands.

Tokoroten is almost entirely water, with agarose as its main solid component, giving it a unique, firm texture. Although low in calories, it is valued for its dietary fiber and refreshing taste, especially during Japan’s hot summer months.