Английская Википедия:Abura-age

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Шаблон:Short description Шаблон:Italic title Шаблон:Unsourced

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Шаблон:Transliteration
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Шаблон:Transliteration

Шаблон:Nihongo is a Japanese food product made from twice-fried soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at Шаблон:Cvt, and then again at Шаблон:Cvt. Шаблон:Transliteration is often used to wrap Шаблон:Nihongo, and is added to miso soup. It is also added to udon noodle dishes, which are called Шаблон:Transliteration because of legends that foxes (Шаблон:Transliteration) like deep-fried tofu. Шаблон:Transliteration can also be stuffed, e.g. with Шаблон:Transliteration, before frying again. There is a thicker variety known as Шаблон:Nihongo or Шаблон:Nihongo.

The Japanese were the first to develop tofu pouches.Шаблон:CN

See also

References

Шаблон:Reflist

Bibliography

Шаблон:Commons category

  • Kenkyusha's New Japanese-English Dictionary, Kenkyusha Limited, Tokyo 1991, Шаблон:ISBN

Шаблон:Soy Шаблон:Inari Faith