Translation guide
Abura-age is a Japanese food made from thinly sliced tofu that is deep-fried. It is used in various dishes such as miso soup, udon noodles, and inari sushi.
Referring to the deep-fried tofu pouch itself, as an ingredient or dish component.
This is the standard Japanese word for abura-age. It refers to the deep-fried tofu pouches used in many Japanese dishes.
Referring to the dish where abura-age pouches are stuffed with sushi rice.
Referring to the noodle dish topped with seasoned abura-age.
Abura-age is often blanched in boiling water to remove excess oil before using in recipes. This step is called '油抜き' (abura-nuki).
I put abura-age in miso soup.
Please slice the abura-age thinly.
This is the name of the dish consisting of abura-age pouches simmered in a sweet soy-based broth and filled with sushi rice.
I love inari sushi.
A more casual or affectionate term for inari sushi, often used in everyday conversation.
Please give me three inari sushi.
Udon noodles served in hot broth with a piece of sweet simmered abura-age on top. The name 'kitsune' (fox) comes from the folklore that foxes love abura-age.
I ordered kitsune udon.
Soba noodles with the same sweet abura-age topping. Less common than kitsune udon but still widely available.
Kitsune soba is sometimes confused with 'tanuki soba' in the Kansai region.