|This article does not cite any references or sources. (December 2009)|
Tenkasu (天かす?, lit. "tempura refuse") are crunchy bits of deep fried flour-batter used in Japanese cuisine for example in soba, udon, takoyaki and okonomiyaki. Hot plain soba and udon added tenkasu are called tanuki-soba and tanuki-udon (haikara-soba and haikara-udon in Kansai region).
It is also called agedama (揚げ玉?, lit. "fried ball"). According to the NHK Broadcasting Culture Research Institute, 68% Japanese call it tenkasu and 29% call it agedama in 2003. Tenkasu is more common in western Japan and agedama is more common in eastern Japan.
|This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it.|