Aburaage

Aburaage is a type of Japanese cuisine made from soybeans. It is a product of deep frying soybeans which results in a versatile ingredient used in various dishes.

History

The history of Aburaage dates back to the Edo period in Japan. It is believed to have been influenced by Chinese cooking methods introduced during this era. The name "Aburaage" translates to "oil-fried" in English, which describes its preparation process.

Preparation

Aburaage is prepared by cutting tofu into thin slices and then deep frying it twice. The first fry is at 110 to 120 degrees Celsius, and the second fry is at 180 to 200 degrees Celsius. This process results in a product that has a spongy texture and is capable of absorbing flavors well.

Uses

Aburaage is used in a variety of dishes in Japanese cuisine. It is often used as a wrapper for sushi and is a key ingredient in Inarizushi, a type of sushi where sushi rice is filled into Aburaage pockets. It is also used in kitsune udon, a type of udon noodle soup, where it is added as a topping. In addition, it can be found in miso soup and stir-fry dishes.

Nutritional Value

Aburaage is a good source of protein and dietary fiber. It also contains iron, calcium, and other essential nutrients. However, due to the deep frying process, it is also high in fat and calories.

Cultural Significance

In Japanese folklore, Aburaage is often associated with kitsune, or foxes. This is because foxes are believed to have a fondness for fried tofu, and Aburaage is often used in dishes named after kitsune.

See Also

• Japanese Cuisine
• Tofu
• Inarizushi
• Kitsune Udon