Fried Tofu

Fried Tofu introduction

Fried Tofu (油揚げ, Aburaage) holds a special place in Fukui Prefecture, which boasts the highest consumption of fried tofu in Japan. In Fukui, where Jodo Shinshu Buddhism flourishes, it’s said that dishes featuring fried tofu—considered a luxury ingredient in the past—were always included in meals during "Hoonko," a Buddhist memorial service. It was only in the mid-Edo period that cooking oil became more widely available to the general public, leading to the increased production and enjoyment of fried tofu. Interestingly, in Fukui, the term "fried tofu" typically refers to "Atsuage" (thick-fried tofu). While often confused, there’s a distinct difference between the two: Atsuage is made by lightly frying thick cuts of tofu, leaving the inside in its original tofu state. On the other hand, Fried Tofu (Aburaage) is fried all the way through, resulting in a fluffy texture inside. Biting into a freshly fried piece is a delightful experience—the exterior is crispy, the inside is juicy and airy, and the delicate aroma of soybeans fills your senses. It’s a taste that redefines the very idea of fried tofu and leaves you wholly satisfied.

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Other information

• NameFried Tofu
• Area Fukui
• Kind of food Local cuisine

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