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- Aburaage abstract "Aburaage (油揚げ, abura-age or aburage) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. Aburaage is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup. It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu. Aburaage can also be stuffed, e.g. with nattō, before frying again. There is a thicker variety known as atsu-age (厚揚げ) or nama-age (生揚げ).The Japanese were the first to develop tofu pouches. However, little is known of their early history. The Tofu Hyakuchin of 1782 (Abe 1972) gave a recipe for deep-fried tofu, but it is not clear if it puffed up like a tofu pouch. It is known that tofu pouches existed by 1853, when inari-zushi (tofu pouches filled with vinegared rice) originated (Ichiyama 1968). Because of their long storage life, light weight, and complexity of production, tofu pouches lend themselves to large-scale factory production and widespread distribution. By 1974 large factories were using two metric tons of soybeans a day to make 116,600 tofu pouches. By 1980 huge modern factories produced 300,000 to 450,000 pouches a day using conveyorized deep fryers. At this time roughly a third of the soybeans consumed for tofu in Japan were for deep-fried tofu, and an estimated 85 percent of this was for tofu pouches.In Japanese mythology aburaage is the favorite food of Kitsune and Inari.".
- Aburaage thumbnail Abura-age.jpg?width=300.
- Aburaage wikiPageID "2676732".
- Aburaage wikiPageID "45196637".
- Aburaage wikiPageLength "22".
- Aburaage wikiPageLength "2220".
- Aburaage wikiPageOutDegree "1".
- Aburaage wikiPageOutDegree "22".
- Aburaage wikiPageRedirects Aburaage.
- Aburaage wikiPageRevisionID "643974562".
- Aburaage wikiPageRevisionID "681274258".
- Aburaage wikiPageWikiLink Aburaage.
- Aburaage wikiPageWikiLink Category:Deep_fried_foods.
- Aburaage wikiPageWikiLink Category:Japanese_cuisine_terms.
- Aburaage wikiPageWikiLink Category:Soy-based_foods.
- Aburaage wikiPageWikiLink Category:Tofu.
- Aburaage wikiPageWikiLink Cuisine_of_Japan.
- Aburaage wikiPageWikiLink Deep-frying.
- Aburaage wikiPageWikiLink Deep_frying.
- Aburaage wikiPageWikiLink Fox.
- Aburaage wikiPageWikiLink Inari_(mythology).
- Aburaage wikiPageWikiLink Inari_Ōkami.
- Aburaage wikiPageWikiLink Japanese_cuisine.
- Aburaage wikiPageWikiLink Japanese_mythology.
- Aburaage wikiPageWikiLink Kitsune.
- Aburaage wikiPageWikiLink List_of_deep_fried_foods.
- Aburaage wikiPageWikiLink List_of_soy-based_foods.
- Aburaage wikiPageWikiLink Miso_soup.
- Aburaage wikiPageWikiLink Nattō.
- Aburaage wikiPageWikiLink Soybean.
- Aburaage wikiPageWikiLink Sushi.
- Aburaage wikiPageWikiLink Tofu.
- Aburaage wikiPageWikiLink Tofu_Hyakuchin.
- Aburaage wikiPageWikiLink Udon.
- Aburaage wikiPageWikiLink File:Abura-age.jpg.
- Aburaage wikiPageWikiLink File:Atsuage.jpg.
- Aburaage wikiPageWikiLinkText "Aburaage".
- Aburaage wikiPageWikiLinkText "aburaage".
- Aburaage wikiPageWikiLinkText "aburaage, agedōfu, atsuage".
- Aburaage wikiPageWikiLinkText "aburagé".
- Aburaage wikiPageWikiLinkText "age".
- Aburaage wikiPageWikiLinkText "fried tofu".
- Aburaage hasPhotoCollection Aburaage.
- Aburaage wikiPageUsesTemplate Template:Cn.
- Aburaage wikiPageUsesTemplate Template:Commons_category.
- Aburaage wikiPageUsesTemplate Template:Nihongo.
- Aburaage wikiPageUsesTemplate Template:Portal-inline.
- Aburaage wikiPageUsesTemplate Template:Reflist.
- Aburaage wikiPageUsesTemplate Template:Soy.
- Aburaage subject Category:Deep_fried_foods.
- Aburaage subject Category:Japanese_cuisine_terms.
- Aburaage subject Category:Soy-based_foods.
- Aburaage subject Category:Tofu.
- Aburaage hypernym Product.
- Aburaage type Article.
- Aburaage type Software.
- Aburaage type Article.
- Aburaage type Dish.
- Aburaage type Ingredient.
- Aburaage type Product.
- Aburaage type Term.
- Aburaage comment "Aburaage (油揚げ, abura-age or aburage) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. Aburaage is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup. It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu. Aburaage can also be stuffed, e.g. with nattō, before frying again.".
- Aburaage label "Abura'age".
- Aburaage label "Aburaage".
- Aburaage sameAs Category:Aburaage.
- Aburaage sameAs Aburaage.
- Aburaage sameAs Aburaage.
- Aburaage sameAs Aburaage.
- Aburaage sameAs آبوراآگه.
- Aburaage sameAs Aburage.
- Aburaage sameAs Aburaage.
- Aburaage sameAs 油揚げ.
- Aburaage sameAs Aburage.
- Aburaage sameAs Абураге.
- Aburaage sameAs 유부.
- Aburaage sameAs m.07x770.
- Aburaage sameAs Абураагэ.
- Aburaage sameAs Q336039.
- Aburaage sameAs Q336039.
- Aburaage wasDerivedFrom Aburaage?oldid=681274258.
- Aburaage wasDerivedFrom Aburaageoldid=643974562.
- Aburaage depiction Abura-age.jpg.
- Aburaage isPrimaryTopicOf Aburaage.