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唐揚げ (からあげ) Japanese meaning | Kotomora
Freq. Frequency Top 100,000 Conjugation Meanings 1
noun, noun or participle which takes 'suru', transitive verb
deep-fried food coated in flour or starch (esp. chicken)
food / cooking
A popular Japanese dish where bite-sized pieces of meat, fish, or vegetables are lightly coated with flour or potato starch and deep-fried. Often refers to fried chicken unless specified otherwise.
店みせ
の
唐から
揚あ
げ
は
外そと
が
カリッ
と
し
て
い
て
美味おい
しい
。
The karaage at this shop is crispy on the outside and delicious.
Written forms 唐から 揚あ げ Usage 51%
ateji (phonetic kanji usage)
Most common spelling; 唐 is ateji. Used in menus and everyday writing.
から 揚あ げ Usage 30%
Mixed kana-kanji spelling, also widely seen.
からあげ Usage 10%
空から 揚あ げ Usage 5%
rarely-used kanji form
Rare kanji form; 空 is sometimes used for 'empty' or 'plain' frying, but not standard.
唐から 揚あげ Usage 2%
ateji (phonetic kanji usage)
Abbreviated form, common in product names and casual writing.
カラアゲ Usage 1%
空から 揚あげ Usage <1%
rarely-used kanji form
Rare abbreviated kanji form.
Similar words フライドチキン Western-style fried chicken, often with a thicker, seasoned batter. 唐揚げ uses a lighter coating and is typically marinated in soy sauce and ginger.
天てん ぷら Tempura uses a light batter and is fried at a lower temperature; 唐揚げ is coated with dry flour/starch and fried at a higher temperature, resulting in a different texture.
Etymology The term 唐揚げ combines 唐 (Tō, referring to Tang China, but used here as ateji for 'foreign' or 'exotic') and 揚げ (deep-fried). The exact origin is uncertain, but it likely derives from Chinese-style fried foods introduced to Japan, later evolving into the distinct Japanese dish.
