Abura-age

Abura-age (油揚げ, lit. 'oil-fried') is a Japanese food product made from tofu. Thin slices of tofu are deep-fried, and the product can then be split open to form pouches.^[1] Abura-age is often used to wrap inari-zushi (稲荷寿司), and it is added to miso soup. It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu. Abura-age can also be stuffed, e.g. with nattō, before frying again. There is a thicker variety known as atsu-age (厚揚げ) or nama-age (生揚げ).

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  Inarizushi (bottom)
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  Kitsune udon
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  Inari udon
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  Kinchaku, stuffed tofu pouch in soup
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  With katsuobushi flakes
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  Atsu-age, a thicker variant

• Tofu skin
• Tempura – Japanese dish of battered, deep-fried fish or vegetables
• List of deep-fried foods
• List of soy-based foods
• Food portal
• Fu (麩)

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• Kenkyusha's New Japanese-English Dictionary, Kenkyusha Limited, Tokyo 1991, ISBN 4-7674-2015-6

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Soy (Glycine max)

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Soy sauce based	Ganjang Ponzu Sweet soy sauce Tamari Teriyaki Tsuyu Yìn yóu
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Biochemicals

Phytoestrogens	Genistein Genistin Glycitein Glycitin Ononin Daidzein Equol (metabolite) O-DMA (metabolite) Daidzin (leaves)
Globulins (proteins)	Beta-conglycinin Glycinin
PHAs (lectins)	Soybean agglutinin (lectin)
Enzymes	Beta-amylase Lipoxygenase Cysteine proteases
Trypsin inhibitors	Kunitz inhibitor Bowman-Birk inhibitor
Other	Soy lecithin (mix of Phospholipids) Lunasin Unsaponifiables Tocopherols Sterols Antinutrients Phytates Protease Inhibitors Cystatins

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 Category: Soybeans