Aburage-zushi/Inari-zushi ｜ Our Regional Cuisines

Aichi Prefecture

Aburage-zushi/Inari-zushi

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mage source:Aichi's 50 Local Recipe Collection

Main lore areas

Toyokawa City and All of Aichi Prefecture
Main ingredients used

Fried thin tofu, Rice

History/origin/related events

The origin of "Aburage-zushi(Inari-zushi)" is a matter of some debate, but it is said to have originated when rice was stuffed into fried thin tofu that had been offered to "Inari-san" and made into a sushi. There are also various theories as to where it originated, and the town in front of "Toyokawa Inari Shrine", one of the three major Inari shrines in Japan, along with Edo and Nagoya, is said to be the birthplace of the dish. "Aburage-zushi(Inari-zushi)" is said to have been invented at "Toyokawa Inari Shrine" in the latter half of the Edo period (1603-1867).
Nagoya's "Aburage-zushi" is characterized by the fact that it is filled with sweet and spicy fried thin tofu and "sushi rice(=vinegared rice)", and the bottom is not closed. It is said that Nagoya was the first place to call the combination of “Aburage-zushi" and “Makizushi" “Sukeroku". There is a theory that the name "Sukeroku" comes from the main character in the Kabuki play "Sukeroku Yukari no Edozakura (Sukeroku's Relation to Edo Cherry Blossoms)" (18 plays). The name of Sukeroku's mistress, “Age-maki", may have been taken from the word "Age" and likened to "Aburage-zushi", which is made of fried thin tofu, and the fact that “Sukeroku" came wearing a "Hachimaki (a type of sushi roll)" may have been compared to “Maki-zushi", It is said that “Sukeroku" may have compared it to “Maki-zushi" since he had rolled it up.
In the town in front of "Toyokawa Inari Shrine", “Inari-zushi" has long been sold and served to visitors to the shrine. The standard “Inari-zushi" made of fried thin tofu in “Dashi (=Japanese soup stock)" and "sushi rice(=vinegared rice) is popular, but many stores also offer creative “Aburage-zushi" as part of their efforts to revitalize the town.
Opportunities and times of eating habits

It is popular on a daily basis regardless of the season. It is often included in family menus or used as the main dish in bento lunches.
How to eat

Fried thin tofu is simmered in a sweet and spicy sauce and stuffed with "Sushi rice(=vinegared rice)" to form "Tawara". The seasoning of Fried thin tofu varies from household to household. Various arrangements are made, such as mixing ingredients into the vinegared rice. If the mouth part of the fried thin tofu is turned upward so that the rice inside can be seen, the ingredients inside can be shown and the dish can be enjoyed visually.
In addition to the traditional way of making "Inari-zushi", the city of Toyokawa has also developed a wide variety of ways to enjoy "Inari-zushi", such as by creating menus that include miso pork cutlet and eel on top of "Inari-zushi".
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
Toyokawa City has formed the "Toyokawa Inari-zushi Promotion Group," and is proposing new ways to eat "Inari-zushi" as well as traditional ways of making "Inari-zushi". The city also offers "Inari-zushi" as a snack at nursery schools, holds "Inari-zushi" contests, and makes a variety of other efforts.

RECIPE

Ingredients (4 servings)

Sushi rice(=vinegared rice) 480g
Fried thin tofu 8 seets
[seasoning A] Sugar 2 tbsp.
[seasoning A] Soy sauce 2 tbsp.
[seasoning A] Mirin(=sweet rice wine) 1 tbsp.
[seasoning A] Dashi (=Japanese soup stock) 100 ml

How to cook

1. Cut fried thin tofu in half, peel the inside out to make a bag, boil quickly to remove oil, and squeeze out the water.
2. Simmer 1 in [seasoning A] until all the liquid is absorbed, and let cool.
3. Divide the sushi rice into 16 equal portions, fill the fried thin tofu with the mixture, and shape into the desired shape.

Recipe Arrangements

Fried thin tofu can be lightly squeezed of its juice and stuffed with sushi rice(=vinegared rice)/ Sushi rice(=vinegared rice) can be mixed with ingredients of your choice. Examples: sesame seeds, carrots, shiitake mushrooms, lotus root, broiled egg, etc.

provider : Aichi's 50 Local Recipe Collection

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Aburage-zushi/Inari-zushi ｜ Our Regional Cuisines

Aichi Prefecture