Glossary T

Toheroa refers to a bivalve/clam which is native to areas of New Zealand's western shore. Toheroa's flesh is very tough and is only edible when minced or finely chopped.

Toheroa Soup refers to the famous New Zealand soup prepared from the finely minced flesh and green parts of the Toheroa. The smooth green soup is considered a special delicacy.

Tojangguk is a Korean thick soybean paste soup. Tojangguk refers to a thick soup made of one part soybean paste (Doenjang) and red chili pepper paste added to five (5) parts water. Vegetables added to this soup vary according to the region and the season.

Toji is a Japanese term for the head brewer at a kura

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Tokaji Essencia refers to one of Hungary's most famous wines. "Essencia" is the rarest of the Tokaji wines.

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Tokfozelek/Tökfozelék refers to a Bulgarian and Hungarian dish made from strips of summer squash or zucchinis lightly cooked with butter, a little water, vinegar, sugar, and dill ; a dish made of shredded zucchinis in light creamy sauce with dill Tokfozelek is blended with sour cream just before serving. Other vegetables aside from squash and yogurt may be prepared in the same way as Tokfozelek. Tokfozelek is one of the tastiest and most popular forms of Fozelék,which is quick and easy to make - provided the Tök is sourced ready-grated from the local market, usually at one of the stands selling kovászos uborka. Tökfozelék is worth making in large batches as it keeps well and makes a satisfying side for any leftover cooked meats. Ingredients: 75 grams butter or fat 2 tablespoons flour 1 onion 2 kg grated squash 1 tablespoon sweet paprika Fresh dill Sour cream (optional) Salt to taste Method: Soak the grated tök in lightly salted water for an hour, drain it and squeeze out the excess water. In a large pot, make the rántás (roux ) by gently frying the butter and adding the flour. Add the onion and mix vigorously to prevent burning, before adding the entire tök, sweet paprika (this gives the stew a nice orange color) and, a little later, the chopped dill. Leave on low heat to simmer and reduce, the squash will release a lot of juice. Just before serving, sour cream can be added for extra consistency and flavor.

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Tökmagolaj is the Hungarian word for "Pumpkin Seed Oil". It is mostly used as an ingredient for salad dressing and used in soups.

Deutsch: Tokneneng / Español: Tokneneng / Português: Tokneneng / Français: Tokneneng / Italiano: Tokneneng

Tokneneng is a popular Filipino street food consisting of boiled eggs coated in an orange-coloured batter, deep-fried until crispy. It is commonly served with a tangy vinegar-based dipping sauce or a sweet and spicy sauce. This snack is a variant of the similarly prepared dish kwek-kwek, which uses quail eggs instead of chicken or duck eggs.

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Tokoroten refers to Japanese jelly-like long and narrow-shaped cold snack. It is made from Tengusa which is a type of seaweed, and water. Tokoroten is not so soft as jelly and has pleasant unique texture. In eastern part of Japan, Tokoroten is coverd with vinegar-based sauce, while in western part of Japan, it is covered with a sweet syrup. Tokoroten is low in calorie, and rich in fiber. It is good for diet.

Tokwa is a Filipino term that refers to firm /pressed soy bean curd. In the Philippines, Tokwa is famous for being fried and mix with "cubed and boiled baboy"(pig meat or pig ears) called Tokwa't Baboy.

Tokwa is a good Substitute for meat for a complete vegetarian dish.

Below is a Picture of raw Tokwa which can be found in almost all wet markets (Palengke) in the Philippines and most big supermarkets selling foodstuffs.

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