Because tofu and rice are such versatile ingredients, there have been a number of different recipes and methods of manufacture which have resulted in slight differences in the final product. It an essential ingredient for making Inari Sushi (Inarizushi), Soba Inari and for topping noodle soups like Kitsune Udon or Kitsune Soba.

Eventually, newly harvested rice was added as a filling to the fried tofu pockets to show gratitude for good crops towards the Inari god. Aburaage: Deep fried tofu pouches made by sling tofu into thin slices, removing the water and frying it in oil. When I share a link to a product you can rest assured that I have tested the item and genuinely love it!When I go back to Japan to visit my family and relatives, I always visit my favourite Uncle and Aunt who live in Ise city, Mie Prefecture. I always like to have some on hand for convenience so I usually make a big batch at once ahead o time and freeze them! Again, you need to lightly press any excess liquid out of the aburaage, or it’s going to be too watery to make tofu musubi rolls that don’t fall apart!

We are committed to respecting your privacy and protecting your personal information in accordance with the Privacy Act 1988 (Cth). To decorate Inarizushi with toppings, leave the pouch open without covering and place a couple of toppings on the rice. Richly Seasoned: I make this version for when making soba inari, topping noodle soups, over rice and for miso soup since it is more concentrated in flavour. Before filling aburaage with sushi rice, the aburaage needs to be cut in half and cooked in a sweet soy-flavoured broth until the liquid almost evaporates.One Shinto priest argued that the impulse to worship 'my own Inari' arose during the late Edo period and accounted for the great spread of Inari shrines at that time. In the United States, these pouches are widely available in the refrigerated aisle in Asian supermarkets, but can also be bought canned from online retailers.