Japanese Food Tips

Abura-age is a food made by thinly slicing tofu and deep-frying the slices in oil. Most of the abura-age is square and some is triangular. It is said that abura-age was created about 500 years ago in the Muromachi period (1333-1573) by monks for Buddhist cuisine as a substitute for meat. It seems that abura-age spread throughout Japan in the mid-Edo period (about the 18th century). Most Japanese people today buy abura-age at supermarkets and tofu specialty stores. The products sold are usually deep-fried twice. Abura-age is first dehydrated and puffed up at a low temperature of 110 to 120 degrees Celsius, and then at a high temperature of 180 to 200 degrees Celsius, finally becoming elastic and fluffy on the inside and crispy on the outside. It has five times more calories than tofu because it is deep-fried. However, it contains soy saponin, which has strong antioxidant properties, lecithin, which activates brain functions, and isoflavone, which improves menopausal symptoms in women and prevents osteoporosis. Abura-age is not eaten as is. It is either simmered or baked in such recipes as miso soup, udon and soba noodles, inarizushi (sushi wrapped in fried bean curd), simmered vegetables, and seasoned rice. There is a recipe for making abura-age and also many other recipes using abura-age as an ingredient on our website, so please cook them.