Miyako Inari Seasoned Fried Bean Curd 2.07lbs (940g)


Inari is the one of the popular form of Sushi in Japan. Inari sushi is popular since Edo-era (around year 1542). Inari also known for "Fox God" who is in charge of harvest. Fox supposedly likes Oage (which is fried tofu without flavor - before making it as Inari).
We call udon with Oage is Kitsune (fox) Udon.

• Manufacturer: Ahjikan
• Size: 2.07lbs (940g)
• Country of Origin: Japan

Menu & Applications
[Thawing Directions]
Leave inari in its packaging and place it in the refrigerator for natural thawing.
You may also defrost it by placing it under running water or by submerging the inari in a bowl of warm water.
[Cooking Directions]
After thawing open the fried inari pouch and stuff it with sushi rice to make inari sushi.
・ To make udon or soba, simply place the inari on top of the dish.
・ For chirashi and cold noodle dishes, cut inari into strips and use as a topping.
You may also use inari as an ingredient for sushi rolls!

How to Cook
After thawing and opening the package, you may enjoy as is.

Background Story
This deep-fried tofu is handmade, capturing an "old-fashioned tofu shop" feeling. It is characterized by its firmness, its delicious umami flavor, and shiny luster. By analyzing the original recipe and checking the taste, it became possible to recreate this style of inari for you to enjoy.

Product Requirements
This item is perishable, so you must put in the freezer or refrigerator immediately after receiving.
Fried Soybean, Curd(Soybean, Rapeseed Oil), Water, Sugar, High Fructose Corn Syrup, Soy Sauce(Water, Defatted Soybeans, Wheat, Salt, Soybeans), Brewed Vinegar(Water, Sugarcane, Corn, Tapioca, Mandarin Orange), Corn Starch, Caramel Color.
Milk -
Eggs -
Fish -
Crustacean Shellfish -
Tree Nuts -
Peanuts -
Wheat YES
Soybeans YES
Food Allergy Disclaimer
Dietary Needs
Organic -
Non GMO -
Gluten Free -
No MSG added -
Kosher -
Sustainably Sourced -
Vegan -

Please call (213)-626-9458 (Press 3 for Home Delivery), or use contact form if you have any questions.