The thickness or viscosity of a sauce, soup, etc.; a thick, slightly viscous consistency (often achieved in cooking using starches).
このスープは水っぽいから、もう少しとろみをつけたほうがいい。
This soup is watery, so it would be better to thicken it a bit more.
中華料理では片栗粉でとろみをつけることが多い。
In Chinese cooking, cornstarch (potato starch) is often used to add thickness.
高齢者向けに市販のとろみ剤で飲み物にとろみをつけることがある。
For the elderly, commercially available thickening agents are sometimes used to add viscosity to drinks.
ソースにとろみがあると、食べ物によく絡む。
When a sauce is thick, it clings well to food.