Tenkasu

Close up of tenkasu.
Place of origin	Japan
Main ingredients	Batter
Media: Tenkasu

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[edit]

• Scraps (batter)
• Youtiao
• Cak-Cak
• Fried dough
• Fried dough foods
• Boondi

References[edit]