Tororo (food)
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{{Short description|Japanese grated yam dish}}
{{Italic title|reason=:Category:Japanese words and phrases}}
{{for multi|the Ugandan town|Tororo|the root for papermaking|Abelmoschus manihot|the Sgt. Frog character|Tororo (Sgt. Frog)|the district|Tororo District}}
{{Use dmy dates|date=December 2023}}
{{Infobox food
| name = Tororo
| image = Tororo soba by ume-y.jpg
| caption = Soba with tororo
| country = Japan
| national_cuisine = Japanese cuisine
| creator =
| year =
| mintime =
| maxtime =
| type = Side dish, food staple
| course =
| served = Cold
| main_ingredient = Yamaimo or nagaimo, water
}}
Tororo ({{langx|ja|薯蕷, とろろ}}) is a Japanese side dish made from grating raw yams such as yamaimo (Japanese mountain yam) or nagaimo (Chinese yam).
The flavorless dish uses ingredients such as wasabi (a pungent paste made from the wasabi plant), dashi (Japanese stocks), and chopped spring onions, to give it more flavor. It has a white and sticky texture and is also served as an ingredient in various dishes, such as being paired with various types of noodles, such as soba (Japanese buckwheat noodles) and udon (wheat flour noodles).
Its ubiquity in various dishes makes it a staple of Japanese cuisine and culture, being featured in many literary and art works made by people such as poet Matsuo Basho, artist Hiroshige, and Edo period priest Anrakuan Sakuden.
Etymology
The term tororo (とろろ), comes from the Japanese sound symbolism of torotoro (トロトロ or とろとろ), which expresses that something is sticky, slimy, or syrupy.{{cite web |url=https://kotobank.jp/word/%E3%81%A8%E3%82%8D%E3%82%8D%E6%B1%81-107010 | title=とろろ汁 |trans-title=Tororo Soup | publisher=Kotobank |access-date=20 January 2024 |lang=ja}}
In Japanese grammar, onomatopoeias usually function as adverbs, though they can also function as verbs with the auxiliary verb suru (する, "do"); with torotorosuru (とろとろする or トロトロする), meaning the state of a solid object turning into a viscous liquid.{{cite web |url=https://kotobank.jp/word/%E3%81%A8%E3%82%8D%E3%81%A8%E3%82%8D-586493#goog_rewarded | title=とろとろ |trans-title=Torotoro | publisher=Kotobank |access-date=29 December 2023 |lang=ja }}
Production
File:Dioscorea polystachya (batatas).jpg, a yam used for making tororo]]
Tororo is usually made from raw yam of either of two species, namely yamaimo (Dioscorea japonica) and/or nagaimo (Dioscorea polystachya).{{cite web |url=https://www.japantimes.co.jp/life/2016/07/15/food/yamaimo-japans-slimy-mountain-yam/#.XPqMKIj0nIU | title='Yamaimo': Japan's slimy mountain yam | publisher=The Japan Times |date=15 July 2016 |access-date=20 January 2024 }}
File:Tororo (grated Dioscorea polystachya).jpg
Before grating, the yam's roots and the peel are removed to avoid itchiness from the calcium oxalate crystals present on those parts of the plant. Even though they possess these crystals, they are not present on the pith, unlike other tubers.{{Cite book|last=Watanabe |first=Maki |title=Asian Salads: 72 Inspired Recipes from Vietnam, China, Korea, Thailand and India |publisher=Tuttle |year=2019 |isbn=9781462920839 |url=https://books.google.com/books?id=xkuQDwAAQBAJ&pg=PT97 |page=97 |access-date=20 January 2024}}
Traditional grating uses a suribachi, a traditional pottery bowl similar to a mortar, grinding the yam along the surface of it slowly until the amount of yam present on it is enough so that a surikogi, a traditional pestle, can mix it by lifting it to incorporate air for a more viscous texture.{{Cite book |last=Andoh |first=Elizabeth |title=Washoku: Recipes from the Japanese Home Kitchen |publisher=Ten Speed Press |location=Berkeley |date=28 February 2012 |url=https://books.google.com/books?id=lziyA6pHdxEC&pg=PA64 |pages=64|isbn=9780307813558 |access-date=20 January 2024}} Many modern processes of making tororo use a grater for a faster process.{{cite web |last1=Lapointe |first1=Rick |url=https://www.japantimes.co.jp/life/2001/09/09/food/grater-expectations-2/ | title=Grater expectations | publisher=The Japan Times |access-date=20 January 2024 |date=9 September 2001 }}
Tororo is usually plain, but other ingredients such as soy sauce, dashi, and miso (soybean paste), are added for other recipes such as mugitoro (tororo over rice) and suitoro (clear soup) to enhance the flavor and change the texture.{{cite book |last=Kawakami |first=Yukizo |date=2006 |title=完本日本料理事物起源: 日本料理事物起源 |trans-title=Complete Japanese Culinary Origins: Japanese Culinary Origins|url=https://books.google.com/books?id=IHgxAQAAIAAJ |location= |publisher=University of California |page=421 |isbn=4000242407 |lang=ja |volume=1 }}
Texture
The stickiness of tororo gets prevalent during grinding, which is said to be the mucilage found in the yam dissolving the cells by grinding and hydrating them. Another theory suggests that grinding the yam makes it stickier, which also happens when the grinded-up yam is cooked.{{cite web |url=https://www.kagome.co.jp/vegeday/nutrition/201703/6716/ |trans-title=Know the Difference Between Yamaimo and Nagaimo, Their Nutritional Benefits, and Eating Them |title=山芋と長芋、栄養や違いを知っておいしく食す |publisher=Kagome |date=12 January 2023 |access-date=29 December 2023 |lang=ja}} The chemical composition of the mucilage has not yet been found.{{cite journal |first1=Manabu |last1=Tsukui |url=https://agriknowledge.affrc.go.jp/RN/2010680217 |trans-title=Analysis of Properties and Chemical Structure of Mucilage from Yam |title=ヤマイモ粘質物の性状と構造の解析 |publisher=Japan Food Preservation Science Society |date=July 2007 |access-date=29 December 2023 |journal=Journal of the Japan Food Preservation Science Society |lang=ja |page=229-236 }} Theories from the Chemical Society of Japan suggest that the substance is made of mannans and proteins, which have the same characteristics when Ginkgo biloba is ground.{{cite journal |first1=Toshio |last1=Sato |first2=Jun |last2=Mizuguchi |first3=Shuichi |last3=Suzuki |first4=Masatoshi |last4=Tokura |url=https://www.jstage.jst.go.jp/article/nikkashi1948/88/2/88_2_216/_article/-char/ja/ |trans-title=Purification and Properties of Ginkgo Biloba Mucilage |title=イチョウイモ粘質物の精製および性質 |publisher=Chemical Society of Japan |journal=Japan Chemical Journal|date=1967 |access-date=29 December 2023 |lang=ja |page=216-220 }}{{cite journal |first1=Toshio |last1=Sato |url=https://www.jstage.jst.go.jp/article/nikkashi1948/88/9/88_9_982/_article/-char/ja/ |trans-title=Composition and structure of ginkgo mucilage (especially the properties of mannan) |title=イチョウイモ粘質物の組成と構造 (とくにマンナンの性状) |publisher=Chemical Society of Japan |journal=Japan Chemical Journal |date=1967 |access-date=29 December 2023 |lang=ja |page=982-985}}
Nutrition
The main ingredient of tororo (yams) contains a high amount of vitamins and minerals such as thiamine (vitamin B1), vitamin C, calcium, and potassium,{{cite web |url=https://www.mext.go.jp/a_menu/syokuhinseibun/1365297.htm | title=日本食品標準成分表2015年版（七訂）|trans-title=Standard Tables of Food Composition in Japan 2015 (7th revision) | publisher=Ministry of Education, Culture, Sports, Science and Technology |date=2015 |access-date=29 December 2023 |lang=ja }} as well as micronutrients such as potassium, zinc, and iron.{{cite journal |first1=Takeshi |last1=Nagai |first2=Toshio |last2=Nagashima |first3=Nobutaka |last3=Suzuki |url=https://doi.org/10.1080/10942910600923296 | title=Purification and Partial Characterization of Major Viscous Protein from Yam (Dioscorea opposita Thunb.) Tuber Mucilage tororo. | publisher=Taylor & Francis |date=1 July 2007 |access-date=29 December 2023 |journal=International Journal of Food Properties |volume=10 |issue=3 |pages=515–526 |doi=10.1080/10942910600923296 }}
In a study by the Asia Pacific Journal of Clinical Nutrition, the consumption of tororo lowers blood sugar and insulin. Due to the raw nature of the food, it is more difficult to digest due to the presence of mucin, dietary fiber, and uncooked raw starch in tororo.{{cite journal |first1=Tsubasa |last1=Matsuoka |first2=Ayako |last2=Yamaji |first3=Chihiro |last3=Kurosawa |first4=Manabu |last4=Shinohara |first5=Ichiro |last5=Takayama |first6=Hiromi |last6=Nakagomi |first7=Keiko |last7=Izumi |first8=Yoko |last8=Ichikawa |first9=Natsuyo |last9=Hariya |first10=Kazuki |last10=Mochizuki |url=http://connection.ebscohost.com/c/articles/163298146 | title=Co-ingestion of traditional Japanese barley mixed rice (Mugi gohan) with yam paste in healthy Japanese adults decreases postprandial glucose and insulin secretion in a randomized crossover trial |date=1 January 2023 |access-date=29 December 2023 |journal=Asia Pacific Journal of Clinical Nutrition }}
Uses in food
File:2020-07-10 Hamachi-Yamakake Donburi はまちやまかけ丼 DSCF2002.jpg (yellowtail) over tororo]]
Tororo is served cold and is consumed on its own though, the foodstuff can also be used as a side dish for other dishes or as an ingredient to other dishes. It is usually flavorless but other condiments such as wasabi, dashi, miso, and chopped spring onions are added for flavor or for other dishes.
Tororo is often used as a topping on many dishes due to the fact that many foods such as nattō (fermented soybeans), udon, and fish can be topped with tororo for a more filling meal as it is inexpensive to add. When tororo is accompanied with diced fish (usually tuna), the dish is called yamakake. Yamakake can also be used when referring to soba topped off with tororo.{{Cite book|last=Andoh |first=Elizabeth |title=Kansha: Celebrating Japan's Vegan and Vegetarian Traditions |publisher=Ten Speed Press |date=28 February 2012 |url=https://books.google.com/books?id=dWDbUwTMThEC&pg=PA69 |pages=69 |isbn=9781607743965 |access-date=20 January 2024}}
File:Tororo soba 2 by verigi in Takao, Tokyo.jpg
One of these foods is called mugitoro gohan (tororo over rice) (also known as tororo-meshi and tororo-kake-meshi when made), a dish made by pouring tororo over barley rice.
Many soups, such as soba noodle soups, are paired with tororo. Tororo is mixed up with ingredients such as soy sauce, miso, and dashi before being put as an ingredient in a soup called tororo-jiru (tororo soup) to add more flavor. Mugitoro gohan is often paired up with soup, with the combination being called kotozute-jiru.
Depictions in art and literature
File:Mariko Gyosho Tokaido.jpg of Mariko-juku, one of the stations in the 53 Stations of the Tōkaidō]]
Tororo is referenced in literary works such as the Seisuishō, a book made by Edo period priest Anrakuan Sakuden in 1623, coining the term kotozute-jiru (literally meaning word soup), from the double meaning of the word iiyaru, which can mean to say (using words) or to eat.{{cite web |url=https://kotobank.jp/word/%E8%A8%80%E4%BC%9D%E6%B1%81-1319354#goog_rewarded | title=言伝汁 |trans-title=Kotozute-jiru (Word Soup) | publisher=Kotobank |access-date=29 December 2023 |lang=ja }}
In the Edo period, Mariko-juku, one of the stations in the 53 Stations of the Tōkaidō, tororo-jiru is known as a famous local food in the area. Poet Matsuo Bashō, wrote a poem about the local specialty entitled Ume-wakana Maruko no Yado no Tororo-Jiru in his anthology Sarumino.{{cite book |first1=Bashō |last1=Matsuo |authorlink1=Matsuo Bashō |translator-last1=Miner |translator-first1=Earl Roy |translator-link1=Earl Miner |translator-last2=Odagiri |translator-first2=Hiroko |url=https://books.google.com/books?id=Hfp7JQAACAAJ | title=The Monkey's Straw Raincoat and Other Poetry of the Basho School |script-title=ja:猿蓑 | publisher=Princeton University Press |date=1981 |orig-date=Composed 1691 |access-date=29 December 2023 |page=293 |isbn=9780691064604}} It is written as a specialty of the area in the Tōkaidōchū Hizakurige, a comic picaresque novel composed by writer Jippensha Ikku.{{cite book |first1=Haruo |last1=Shirane |authorlink1=Haruo Shirane |translator-last1=Araki |translator-first1=James |url=https://books.google.com/books?id=nlBBJW79hJkC | title=Early Modern Japanese Literature: An Anthology, 1600-1900, Abridged | publisher=Columbia University Press |date=2008 |orig-date=Japanese version published 2002 |access-date=29 December 2023 |isbn=9780231144148 |page=371 }}
Featured on the ukiyo-e prints by artist Hiroshige, The Fifty-three Stations of the Tōkaidō, one print features Mariko-juku, the 20th station of the Tōkaidō, of a teahouse serving tororo-jiru.{{cite web |url=http://www.uchiyama.info/oriori/shiseki/kaidou/mariko/ |archive-url=https://web.archive.org/web/20071027082842/http://www.uchiyama.info/oriori/shiseki/kaidou/mariko/ |archive-date=27 October 2007|title=丸子（鞠子）宿 |trans-title=Mariko-juku Inn | publisher=Uchiyama.info |access-date=29 December 2023 |lang=ja |url-status=dead }}{{cite web |url=https://isljournal.com/uploads/soft/221009/1-2210091IA2.pdf |title=Meisho in Terms of Mobility and Ethical Literary Criticism: Meisho along Tokaido Gojusan-tsugi |last1=Lee |first1=Hyunyoung |last2=Woo |first2=Yeonhee | publisher=Interdisciplinary Studies Of Literature |access-date=20 January 2024 }}{{-}}