1.
thickness; viscosity; thick consistency
The thick, slightly sticky consistency of a sauce, soup, or stew, typically produced by starch or reduction. A desired texture in many Chinese-style and Japanese dishes.
Derived from the verb とろりとする (to become thick/syrupy). Used almost exclusively for thickness of liquids in cooking and, increasingly, for thickened drinks in care for the elderly to prevent choking.
Common collocations
- とろみをつける: to thicken (a sauce or soup)
- とろみがつく: to become thick
- とろみのある: thick, viscous (modifier)
- とろみ剤: thickening agent (especially in elderly care)
Similar words
- 粘り: stickiness; viscosity — broader; can refer to natural stickiness of foods like grated yam or natto
- どろどろ: thick and goopy (often negative or messy) — heavier consistency than とろみ