Deep-fried tofu

About Deep-fried tofu

Fukui prefecture has the highest consumption of deep-fried tofu in Japan.
It seems that in Fukui, where the belief in the Jodo Shinshu sect is popular, dishes using deep-fried tofu, which were high-class products at the time, were always served with lunch at the devotional event “Hoon-ko” for believers.
It was around the middle of the Edo period, and cooking oil finally spread among the common people. Also, a lot of deep-fried tofu was made, so many people were able to eat it.
In Fukui Prefecture, when it comes to deep-fried tofu, it means “atsuage.” There is a clear difference between deep-fried tofu and deep-fried tofu, where tofu is cut into thick pieces and deep-fried so that only the surface is deep-fried so that the inside remains in the state of tofu is called atsuage. When abura-age is cooked all the way to a fluffy state, it is called abura-age.
If you take a bite of hot deep-fried food, the outside is crisp, the inside is juicy and fluffy, the aroma of soybeans spreads slightly, and you can get a sense of satisfaction that overturns the general concept of deep-fried tofu.

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