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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.
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