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Tenkasu(Thiên かす,lit. "tempurawaste ")[1]are crunchy bits ofdeep-friedflourbatterused inJapanese cuisine,specifically in dishes such assoba,udon,takoyaki,andokonomiyaki.Hot, plainsobaandudonwith addedtenkasuare calledtanuki-sobaandtanuki-udon,respectively (haikara-sobaandhaikara-udonin theKansai region).
 Close-up of tenkasu | |
| Place of origin | Japan |
|---|---|
| Main ingredients | Batter |
They are also calledagedama(Dương げ ngọc,literally "fried ball" ).According to theNHKBroadcasting Culture Research Institute, 68% of Japanese people called themtenkasuand 29%agedamain 2003.Tenkasuis more common in western Japan andagedamain the east.
See also
editReferences
edit- ^Inada, Sanae (2012). Limocu, Jolene (ed.).Simply Onigiri: fun and creative recipes for Japanese rice balls.Singapore: Marshall Cavendish International. p. 56.ISBN978-981-4484-95-4.
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