Abura-Age

Thin slices of tofu are deep-fried, and the product can then be split open to form pouches. 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).

The Japanese were the first to develop tofu pouches.^{[citation needed]}

• 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)