Tenkasu
Jump to navigation
Jump to search
Template:Short description Template:More sources needed Template:Infobox prepared food
Script error: No such module "Nihongo".[1] are crunchy bits of deep-fried flour batter used in Japanese cuisine, specifically in dishes such as soba, udon, takoyaki, and okonomiyaki. Hot, plain soba and udon with added tenkasu are called tanuki-soba and tanuki-udon, respectively (haikara-soba and haikara-udon in the Kansai region).
They are also called Script error: No such module "Nihongo".. According to the NHK Broadcasting Culture Research Institute, 68% of Japanese people called them tenkasu and 29% agedama in 2003. Tenkasu is more common in western Japan and agedama in the east.
See also
References
Template:Japanese food and drink
- ↑ Script error: No such module "citation/CS1".