Tenkasu (天かす, lit. "Tempura waste") 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 it tenkasu and 29% called it agedama in 2003. Tenkasu is more common in western Japan and agedama is more common in eastern Japan.
| Attributes | Values |
|---|
| rdf:type
| |
| rdfs:label
| - Tenkasu (de)
- Tenkasu (es)
- Tenkasu (fr)
- Tenkasu (it)
- 天かす (ja)
- Tenkasu (en)
|
| rdfs:comment
| - Tenkasu (jap. 天かす) ist das, was nach der Zubereitung von Tempura übrig bleibt: frittierter Tempurateig.In der japanischen Küche wird Tenkasu zum Beispiel für die Zubereitung von Takoyaki und Okonomiyaki benutzt. (de)
- Le tenkasu (天かす) est de la pâte à beignets pour tempura (friture). Il présente un aspect de riz soufflé. En cuisine japonaise, le tenkasu est utilisé pour la préparation du takoyaki et de l'okonomiyaki. (fr)
- Se llama tenkasu (天かす ''tenkasu''?) a unos trocitos crujientes de masa de harina presentes en la cocina japonesa, por ejemplo en el takoyaki, el okonomiyaki y el udon. El tenkasu también puede llamarse agedama (揚げ玉 ''agedama''?). (es)
- Tenkasu (天かす, lit. "Tempura waste") 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 it tenkasu and 29% called it agedama in 2003. Tenkasu is more common in western Japan and agedama is more common in eastern Japan. (en)
- 天かす（てんかす、天カス、天滓とも書く）とは、天ぷらを揚げる時に生じる揚げかす（天ぷらのカス）のことである。食品廃材として廃棄される一方、揚げ物と同様の風味、油のコク、食感があるため、他の料理の添え物や材料として利用されることもある。 揚げ玉（あげだま）とも呼ばれるが、天かすと揚げ玉では細かな違いがある（違いに関しては後述を参照）。 (ja)
- Il tenkasu (天かす tenkasu?) è una porzione della pastella (senza verdure e pesce), frutto della sola frittura di farina e acqua. Si ottiene con lo scarto del tempura. Ha un aspetto molto simile al comune riso soffiato.Nella cucina giapponese il tenkasu ha molti usi in altrettanti piatti e specialità, quali soba, udon, takoyaki e okonomiyaki. (it)
|
| foaf:name
| |
| name
| |
| foaf:depiction
| |
| dct:subject
| |
| Wikipage page ID
| |
| Wikipage revision ID
| |
| Link from a Wikipage to another Wikipage
| |
| sameAs
| |
| dbp:wikiPageUsesTemplate
| |
| thumbnail
| |
| caption
| - Close up of tenkasu. (en)
|
| country
| |
| main ingredient
| |
| has abstract
| - Tenkasu (jap. 天かす) ist das, was nach der Zubereitung von Tempura übrig bleibt: frittierter Tempurateig.In der japanischen Küche wird Tenkasu zum Beispiel für die Zubereitung von Takoyaki und Okonomiyaki benutzt. (de)
- Le tenkasu (天かす) est de la pâte à beignets pour tempura (friture). Il présente un aspect de riz soufflé. En cuisine japonaise, le tenkasu est utilisé pour la préparation du takoyaki et de l'okonomiyaki. (fr)
- Se llama tenkasu (天かす ''tenkasu''?) a unos trocitos crujientes de masa de harina presentes en la cocina japonesa, por ejemplo en el takoyaki, el okonomiyaki y el udon. El tenkasu también puede llamarse agedama (揚げ玉 ''agedama''?). (es)
- Tenkasu (天かす, lit. "Tempura waste") 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 it tenkasu and 29% called it agedama in 2003. Tenkasu is more common in western Japan and agedama is more common in eastern Japan. (en)
- 天かす（てんかす、天カス、天滓とも書く）とは、天ぷらを揚げる時に生じる揚げかす（天ぷらのカス）のことである。食品廃材として廃棄される一方、揚げ物と同様の風味、油のコク、食感があるため、他の料理の添え物や材料として利用されることもある。 揚げ玉（あげだま）とも呼ばれるが、天かすと揚げ玉では細かな違いがある（違いに関しては後述を参照）。 (ja)
- Il tenkasu (天かす tenkasu?) è una porzione della pastella (senza verdure e pesce), frutto della sola frittura di farina e acqua. Si ottiene con lo scarto del tempura. Ha un aspetto molto simile al comune riso soffiato.Nella cucina giapponese il tenkasu ha molti usi in altrettanti piatti e specialità, quali soba, udon, takoyaki e okonomiyaki. (it)
|
| gold:hypernym
| |
| prov:wasDerivedFrom
| |
| page length (characters) of wiki page
| |
| ingredient name (literal)
| |
| country
| |
| ingredient
| |
| foaf:isPrimaryTopicOf
| |
| is Link from a Wikipage to another Wikipage
of | |
| is Wikipage redirect
of | |
| is foaf:primaryTopic
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)
