Yutaka Inari Sushi Pockets / Fried tofu Pockets / Seasoned Soybean Curd for Inari Sushi 100g

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Homemade Inari age are the best, in my opinion, especially because store-bought ones tend to be a lot sweeter. However, there are benefits for store-bought Inari age. Let’s compare the two. Homemade Inari Age: Savory, sweet, and full of juicy mouthfeel, Inari Age is the key ingredient to make Inari Sushiand as a topping for Kitsune Udon. Richly Seasoned: I make this version for when making soba inari, topping noodle soups, over rice and for miso soup since it is more concentrated in flavour. Sushi vinegar ( sushizu 寿司酢) is made with just three ingredients–rice vinegar, sugar, and salt. It gives the rice a beautiful shine and delicious flavor, perfect for all kinds of sushi. You can find my detailed technique for preparing sushi rice in the recipe card.

The name of this sushi is associated with a type of shrine called ‘ Inari Shrine’, which used to worship the deity, Inari. It is said that the favourite food of the fox, the messenger of Inari, was aburaage (deep fried thin tofu) so people offered aburaage to the shrine. If someone has lost someone, the pilgrim claps loudly and if they hear an echo, it signifies that the person they lost shall return. Leftover seasoning liquid: keeps in the refrigerator for up to 3 days and in the freezer for up to 2 months.Sometimes, they’re in the frozen section by the frozen fish and sushi supplies. They’re also occasionally found canned in the Japanese food section. How to make Inari Sushi

Open the pouch and place the rice ball in it. The rice should fill about half or two thirds of the pouch. Cover the opening by folding one side of the aburaage, then fold both edges inwards. Fold the other side over and place the Inarizushi folded side down. Inari Sushi Variations The most common traditional Inarizushi is a very simple rice dish that is basically the oval-shaped or triangle-shaped sushi rice ball wrapped in a seasoned aburaage (deep-fried thin tofu). Sometimes the sushi rice contains roasted sesame seeds, cooked vegetables and/or hijiki seaweed. However, I’ve heard it’s very difficult to find aburaage as the majority of Asian grocery stores don’t carry it. In that case, you may find the store-bought Inari Age very convenient when you want to make Inari Sushi and Kitsune Udon. Schumacher, Mark (September 1995). "Oinari". A to Z Photo Dictionary of Japanese Buddhist & Shinto Deities . Retrieved 2007-02-17.Because the aburaage (tofu pouch) is lightweight and floats on the liquid, you will need a drop lid called Otoshibuta (落し蓋) when you simmer them in the pot. If you have an extra hour, I recommend making homemade Inari age. You can even make it in advance and freeze it! Homemade vs. Store-Bought Inari Age Smyers, Karen A. “Inari Pilgrimage: Following One’s Path on the Mountain.” Japanese Journal of Religious Studies 24, no. 3/4 (1997): 433.