Tenkasu  (天かす, lit. “tempura refuse”)  are crunchy bits of deep fried flour-batter used in Japanese cuisine for example in soba, udon, takoyaki and okonomiyaki. Hot plain soba and udon added tenkasu are called tanuki-soba and tanuki-udon (haikara-soba and haikara-udon in Kansai region).

Close-up view of Tenkasu

Close-up view of Tenkasu

It is also called agedama  (揚げ玉, lit. “fried ball”). Tenkasu is more common in western Japan and agedama is more common in eastern Japan.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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