Tororo

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Grated tororo

Tororo (Japanese: とろろ) is a sticky food made from grating a yam. Tororo is mixed with other food that typically includes dashi, wasabi, and green onions. So you can adjust the amount of these to suit your favorite taste. In Japan, tororo is eaten as a side dish, or added to noodles(udon or soba). Tororo has a lot of vitamin B1, vitamin C, calcium, potassium, and other vitamins and minerals. Especially, vitamine B1 is effective in recovering from fatigue.[1]

Mugitoro
Tororo blackbean udon from Tanba (丹波の黒豆とろろうどん)

Mugitoro[change | edit source]

Mugitoro (Japanese: 麦とろ) is a wheat dish made by pouring the cold tororo on top of the cooked wheat.

Yamakake[change | edit source]

Yamakake (Japanese: 山かけ) is a dish made from tororo and tuna (maguro). Tuna seasoned with soy sauce and tororo with dashi make mild taste. Sometimes, it is put on rice as Donburi.

Tororo udon/soba[change | edit source]

Tororo is also eaten with udon or soba. In tororo udon/soba, it is often eaten with a raw egg or a yolk. Japanese think it is very healthy to eat tororo, so it is added to many foods. 

Tororo Nattō[change | edit source]

Japanese food-Nattō is othen eaten with tororo, too.

Other websites[change | edit source]

Media related to Tororo at Wikimedia Commons

References[change | edit source]