Aburage
By: Sheri Wetherell

About

Aburage is a Japanese food made from soybeans. It is made by thinly slicing tofu then deep frying twice. It is often added to miso soup and used as a wrapper for inarizushi.

Information
Other names: Aburaage
Translations: Абураге


Physical Description
Aburage are little blocks of tofu that have been made from soybeans.  Blocks are generally of a small size.
Colors: White, light brown


Tasting Notes
Flavors: Plain, seasoned
Mouthfeel: Soft, Squishy
Food complements: Miso soup
Wine complements: White wines
Beverage complements: Milk
Substitutes: Tofu


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Look for Aburage of a healthy and colorful quality that has no bad smell to it.
Buying: Aburage is available in grocery stores in the can or in the fresh food section of your local Asian market.


Preparation and Use
Aburage is deep-fried tofu.
Cleaning: Aburage doesn't necessarily need to be cleaned.


Conserving and Storing
Store canned aburage in the pantry, frozen aburage in the freezer, and fresh aburage in the refrigerator.


Social/Political

History: The Japanese were the first to develop these tofu pouches.