Cannabaceae

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Tenkasu
Close up of tenkasu.
Place of originJapan
Main ingredientsBatter
A bowl of Tanuki-soba

Tenkasu (天かす, lit. "Tempura waste")[1] are crunchy bits of deep fried flour-batter used in Japanese cuisine, specifically in dishes such as soba, udon, takoyaki and okonomiyaki. Hot plain soba and udon with added tenkasu are called tanuki-soba and tanuki-udon (haikara-soba and haikara-udon in Kansai region).

They are also called agedama (揚げ玉, literally "fried ball"). According to the NHK Broadcasting Culture Research Institute, 68% Japanese called them tenkasu and 29% agedama in 2003. Tenkasu is more common in western Japan and agedama is more common in eastern Japan.

See also

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References

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  1. ^ Inada, Sanae (2012). Limocu, Jolene (ed.). Simply Onigiri: fun and creative recipes for Japanese rice balls. Singapore: Marshall Cavendish International. p. 56. ISBN 978-981-4484-95-4.


source: Https://en.wikipedia.org/wiki/Tenkasu

One thought on “Cannabaceae”

  1. Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
    View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction

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