Last update October 15, 2025
Japanese Food - Atsu Age -
Atsu Age
[ah-tsuh-ah-geh]
あつあげ, 厚揚げ
Shallow-Fried Tōfu or bean curd
Apparently not an essential ingredient but something you'll miss if there isn’t in a dish like Oden! Looking like Tōfu but not so silky or slippery, with a little resemblance to Abura Age, or possibly called a hybrid of both, Atsu Age is made from the first with its four surfaces shallow-fried. Probably because it’s not well-done like the latter, its another name is Nama Age (Nama: raw or half-done). Enjoy its juicy spongy texture together with a deep sugar and Shōyu or Miso Shiru.
Cooked Atsu Age as Nimono.
|
Baked Atsu Age with Shōyu and grated ginger.
|
Nimono of Atsuage and a leaf vegetable.
|
Atsu Age sautéed with leafy greens.
|
|
|
Cooked Atsu Age as Nimono.
Baked Atsu Age with Shōyu and grated ginger.
Nimono of Atsuage and a leaf vegetable.
Atsu Age sautéed with leafy greens.
|
|
