Ingredients, dishes and drinks from Japan by Ad Blankestijn

Sunday, July 10, 2011


Thick-sliced tofu broiled briefly in hot oil. 厚揚げ。

The inside remains soft and white. Referring to this, an other name for this type of food is nama-age.

Difference with aburage: aburage is thinner and fried through.

  • Eaten "as such" in izakaya etc. with flavoring of soy sauce and ginger.
  • Used in oden
  • As nimono
  • As aemono

[Atsu-age, photo Japanese Wikipedia]