Ageh (food)

Japanese deep-fried tofu dish

Ageh (揚げ) is a traditional Japanese dish consisting of deep-fried tofu. It is a versatile ingredient used in various Japanese dishes, known for its ability to absorb flavors and its crispy texture when fried. Ageh is a staple in many Japanese households and is commonly found in supermarkets across Japan.

Preparation

Ageh tofu pieces

Ageh is made by taking blocks of tofu and cutting them into smaller pieces, typically cubes or rectangles. The tofu is then deep-fried in oil until it develops a golden-brown crust. The frying process gives the tofu a crispy exterior while maintaining a soft and creamy interior. The oil used for frying is usually vegetable oil, such as canola or soybean oil.

Types of Ageh

There are several variations of ageh, each with its unique characteristics:

• Atsuage (厚揚げ): Thick slices of tofu that are deep-fried. Atsuage retains more of the tofu's original texture and is often used in stir-fry dishes or simmered in broths.

• Aburaage (油揚げ): Thin slices of tofu that are deep-fried until they puff up. Aburaage is commonly used in inari sushi, where it is stuffed with sushi rice, and in miso soup.

• Ganmodoki (がんもどき): A type of ageh made by mixing tofu with vegetables and other ingredients before frying. It is often served as a side dish or added to soups.

Culinary Uses

Ageh is a versatile ingredient that can be used in a variety of dishes. It is often added to soups, stews, and salads to provide texture and flavor. In Japanese cuisine, ageh is frequently used in dishes such as:

• Kitsune Udon: A noodle dish featuring udon noodles in a hot broth, topped with aburaage.
• Oden: A Japanese hot pot dish where various ingredients, including ageh, are simmered in a light, soy-flavored broth.
• Nimono: A simmered dish where ageh is cooked with vegetables and meat in a seasoned broth.

Nutritional Information

Ageh is a good source of protein and contains essential amino acids. It is also low in calories and cholesterol, making it a healthy addition to many diets. However, because it is deep-fried, ageh can be high in fat, so it should be consumed in moderation.

Cultural Significance

In Japanese culture, ageh is not only a food item but also a symbol of simplicity and versatility. It is a common ingredient in Buddhist cuisine, where it is used as a meat substitute. Ageh's ability to absorb flavors makes it a popular choice for vegetarian and vegan dishes.

Related pages

• Tofu
• Japanese cuisine
• Deep frying
• Vegetarian cuisine