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HomeAburage is a Japanese food made from soybeans

Aburage is a Japanese food made from soybeans

Aburage is a Japanese food made from soybeans. It is made by thinly slicing tofu then deep frying twice. It is often added to miso soup and used as a wrapper for inarizushi.

Information

Other names:  Aburaage
Translations:  ÐÐ±ÑƒÑ€Ð°Ð³Ðµ

Physical Description

Aburage are little blocks of tofu that have been made from soybeans. Blocks are generally of a small size.

Colors:  White, light brown

Tasting Notes

Flavors:  Plain, seasoned
Mouthfeel:  Soft, Squishy
Food complements:  Miso soup
Wine complements:  White wines
Beverage complements:  Milk
Substitutes:  Tofu

Selecting and Buying

Seasonality:  january, february, march, april, may, june, july, august, september, opctober, november, december
Peak:  january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing:  Look for Aburage of a healthy and colorful quality that has no bad smell to it.
Buying:  Aburage is available in grocery stores in the can or in the fresh food section of your local Asian market.

Preparation and Use

Aburage is deep-fried tofu.

Cleaning:  Aburage doesn’t necessarily need to be cleaned.

Conserving and Storing

Store canned aburage in the pantry, frozen aburage in the freezer, and fresh aburage in the refrigerator.

Social/Political

History:  The Japanese were the first to develop these tofu pouches.
Credit:  Foodista

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