See tokoroten on Wiktionary
Download JSON data for tokoroten meaning in All languages combined (4.7kB)
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "ja",
"3": "心太",
"tr": "tokoroten"
},
"expansion": "Japanese 心太 (tokoroten)",
"name": "bor"
}
],
"etymology_text": "From Japanese 心太 (tokoroten).",
"head_templates": [
{
"args": {
"1": "-"
},
"expansion": "tokoroten (uncountable)",
"name": "en-noun"
}
],
"lang": "English",
"lang_code": "en",
"pos": "noun",
"senses": [
{
"categories": [
{
"kind": "other",
"name": "English entries with incorrect language header",
"parents": [
"Entries with incorrect language header",
"Entry maintenance"
],
"source": "w"
}
],
"examples": [
{
"ref": "1925, The Brooklyn Museum Quarterly, volume 12, page 42",
"text": "Vendors now sell gold fish through the streets, along with hawkers of tokoroten, or sea-weed jelly, and gaily decorated wind bells.",
"type": "quotation"
},
{
"ref": "1991, Yasushi Inoue, translated by Jean Oda Moy, Shirobamba, London, Chester Springs, Pa.: Peter Owen Publishers, page 189",
"text": "You ate peanuts and tokoroten, so you’re probably past saving.",
"type": "quotation"
},
{
"ref": "2008 July 15, Audrey Wilson, “Cooking with Japanese jello”, in Hawaii Tribune-Herald, number 197, page C2, column 6",
"text": "About 350 years ago, it was discovered accidentally when Lord Shimazu had some unused tokoroten left in his garden in Kyoto. It was winter and very cold. The tokoroten congealed at night, and when the sun came out, it dried out.",
"type": "quotation"
},
{
"ref": "2010, Stefan Gates, Stefan Gates on E Numbers, Octopus Publishing Group",
"text": "In Asia, agar is used in many traditional dishes, such as red bean jelly, tokoroten noodles and mitsumame.",
"type": "quotation"
},
{
"ref": "2019 January 17, Shingo Masuda, “Discover Asakusa’s charms aboard ‘kimono rickshaws’”, in Honolulu Star-Advertiser, 137th year, number 351, page A9",
"text": "The main course was fried beef cutlets, followed by tokoroten, a jellied agar garnished with dark molasses, for dessert.",
"type": "quotation"
},
{
"ref": "2021, William Shurtleff, Akiko Aoyagi, compilers, History of Azuki Beans Worldwide (300 BCE to 2021): Extensively Annotated Bibliography and Sourcebook, Lafayette, Calif.: Soyinfo Center, page 111, column 2",
"text": "(206) Agar-agar (Gelidium corneum. Tengusa). Use to make tokoroten or kanten.",
"type": "quotation"
},
{
"ref": "2022, Avinash Mishra, editor, Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges, Bentham Books, page 5",
"text": "Limu manauea (Hawaii); agar-agar (Philippines) / direct human food; source of food-grade agar; used in the production of tokoroten",
"type": "quotation"
}
],
"glosses": [
"A dish in Japanese cuisine made from agarophytes, traditionally by boiling tengusa (Gelidium amansii) and then allowing the mixture to congeal into a jelly."
],
"id": "en-tokoroten-en-noun-F6Ai1j8W",
"links": [
[
"dish",
"dish"
],
[
"Japanese",
"Japanese"
],
[
"cuisine",
"cuisine"
],
[
"agarophyte",
"agarophyte"
],
[
"boil",
"boil"
],
[
"jelly",
"jelly"
]
],
"tags": [
"uncountable"
]
}
],
"word": "tokoroten"
}
{
"head_templates": [
{
"args": {
"1": "ja",
"2": "romanization",
"head": "",
"sc": "Latn"
},
"expansion": "tokoroten",
"name": "head"
}
],
"lang": "Japanese",
"lang_code": "ja",
"pos": "romanization",
"senses": [
{
"alt_of": [
{
"word": "ところてん"
}
],
"categories": [
{
"_dis": "50 50",
"kind": "other",
"name": "Japanese entries with incorrect language header",
"parents": [
"Entries with incorrect language header",
"Entry maintenance"
],
"source": "w+disamb"
},
{
"_dis": "50 50",
"kind": "other",
"name": "Japanese romanizations",
"parents": [],
"source": "w+disamb"
},
{
"_dis": "50 50",
"kind": "other",
"name": "Japanese terms with non-redundant manual script codes",
"parents": [
"Terms with non-redundant manual script codes",
"Entry maintenance"
],
"source": "w+disamb"
}
],
"glosses": [
"Rōmaji transcription of ところてん"
],
"id": "en-tokoroten-ja-romanization-1Sdt4~i5",
"links": [
[
"Rōmaji",
"romaji"
],
[
"ところてん",
"ところてん#Japanese"
]
],
"tags": [
"Rōmaji",
"alt-of",
"romanization"
]
},
{
"alt_of": [
{
"word": "トコロテン"
}
],
"categories": [
{
"_dis": "50 50",
"kind": "other",
"name": "Japanese entries with incorrect language header",
"parents": [
"Entries with incorrect language header",
"Entry maintenance"
],
"source": "w+disamb"
},
{
"_dis": "50 50",
"kind": "other",
"name": "Japanese romanizations",
"parents": [],
"source": "w+disamb"
},
{
"_dis": "50 50",
"kind": "other",
"name": "Japanese terms with non-redundant manual script codes",
"parents": [
"Terms with non-redundant manual script codes",
"Entry maintenance"
],
"source": "w+disamb"
}
],
"glosses": [
"Rōmaji transcription of トコロテン"
],
"id": "en-tokoroten-ja-romanization-RnUgSgeZ",
"links": [
[
"Rōmaji",
"romaji"
],
[
"トコロテン",
"トコロテン#Japanese"
]
],
"tags": [
"Rōmaji",
"alt-of",
"romanization"
]
}
],
"word": "tokoroten"
}
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "ja",
"3": "心太",
"tr": "tokoroten"
},
"expansion": "Japanese 心太 (tokoroten)",
"name": "bor"
}
],
"etymology_text": "From Japanese 心太 (tokoroten).",
"head_templates": [
{
"args": {
"1": "-"
},
"expansion": "tokoroten (uncountable)",
"name": "en-noun"
}
],
"lang": "English",
"lang_code": "en",
"pos": "noun",
"senses": [
{
"categories": [
"English entries with incorrect language header",
"English lemmas",
"English nouns",
"English terms borrowed from Japanese",
"English terms derived from Japanese",
"English terms with quotations",
"English uncountable nouns",
"Entries using missing taxonomic name (species)"
],
"examples": [
{
"ref": "1925, The Brooklyn Museum Quarterly, volume 12, page 42",
"text": "Vendors now sell gold fish through the streets, along with hawkers of tokoroten, or sea-weed jelly, and gaily decorated wind bells.",
"type": "quotation"
},
{
"ref": "1991, Yasushi Inoue, translated by Jean Oda Moy, Shirobamba, London, Chester Springs, Pa.: Peter Owen Publishers, page 189",
"text": "You ate peanuts and tokoroten, so you’re probably past saving.",
"type": "quotation"
},
{
"ref": "2008 July 15, Audrey Wilson, “Cooking with Japanese jello”, in Hawaii Tribune-Herald, number 197, page C2, column 6",
"text": "About 350 years ago, it was discovered accidentally when Lord Shimazu had some unused tokoroten left in his garden in Kyoto. It was winter and very cold. The tokoroten congealed at night, and when the sun came out, it dried out.",
"type": "quotation"
},
{
"ref": "2010, Stefan Gates, Stefan Gates on E Numbers, Octopus Publishing Group",
"text": "In Asia, agar is used in many traditional dishes, such as red bean jelly, tokoroten noodles and mitsumame.",
"type": "quotation"
},
{
"ref": "2019 January 17, Shingo Masuda, “Discover Asakusa’s charms aboard ‘kimono rickshaws’”, in Honolulu Star-Advertiser, 137th year, number 351, page A9",
"text": "The main course was fried beef cutlets, followed by tokoroten, a jellied agar garnished with dark molasses, for dessert.",
"type": "quotation"
},
{
"ref": "2021, William Shurtleff, Akiko Aoyagi, compilers, History of Azuki Beans Worldwide (300 BCE to 2021): Extensively Annotated Bibliography and Sourcebook, Lafayette, Calif.: Soyinfo Center, page 111, column 2",
"text": "(206) Agar-agar (Gelidium corneum. Tengusa). Use to make tokoroten or kanten.",
"type": "quotation"
},
{
"ref": "2022, Avinash Mishra, editor, Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges, Bentham Books, page 5",
"text": "Limu manauea (Hawaii); agar-agar (Philippines) / direct human food; source of food-grade agar; used in the production of tokoroten",
"type": "quotation"
}
],
"glosses": [
"A dish in Japanese cuisine made from agarophytes, traditionally by boiling tengusa (Gelidium amansii) and then allowing the mixture to congeal into a jelly."
],
"links": [
[
"dish",
"dish"
],
[
"Japanese",
"Japanese"
],
[
"cuisine",
"cuisine"
],
[
"agarophyte",
"agarophyte"
],
[
"boil",
"boil"
],
[
"jelly",
"jelly"
]
],
"tags": [
"uncountable"
]
}
],
"word": "tokoroten"
}
{
"categories": [
"Japanese entries with incorrect language header",
"Japanese non-lemma forms",
"Japanese romanizations",
"Japanese terms with non-redundant manual script codes"
],
"head_templates": [
{
"args": {
"1": "ja",
"2": "romanization",
"head": "",
"sc": "Latn"
},
"expansion": "tokoroten",
"name": "head"
}
],
"lang": "Japanese",
"lang_code": "ja",
"pos": "romanization",
"senses": [
{
"alt_of": [
{
"word": "ところてん"
}
],
"glosses": [
"Rōmaji transcription of ところてん"
],
"links": [
[
"Rōmaji",
"romaji"
],
[
"ところてん",
"ところてん#Japanese"
]
],
"tags": [
"Rōmaji",
"alt-of",
"romanization"
]
},
{
"alt_of": [
{
"word": "トコロテン"
}
],
"glosses": [
"Rōmaji transcription of トコロテン"
],
"links": [
[
"Rōmaji",
"romaji"
],
[
"トコロテン",
"トコロテン#Japanese"
]
],
"tags": [
"Rōmaji",
"alt-of",
"romanization"
]
}
],
"word": "tokoroten"
}
This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-06-23 from the enwiktionary dump dated 2024-06-20 using wiktextract (1b9bfc5 and 0136956). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.