Food · Fermented foods
Abura-age (Fried Thin Tofu)
油揚げ (Abura-age)
Also known as: Abura-age, Fried thin tofu, Inari-age, 油揚げ, あぶらあげ
Looking for a Japanese supplier of Abura-age (Fried Thin Tofu)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | 油揚げ |
| Common Japanese notations | 油揚げ, あぶらあげ, ABURAAGE |
| Origin | Twice-fried thin tofu sheet; principal modern producers Sagamiya, Asahimatsu, regional tofu makers; the foundation for inari-zushi |
| Typical functions | Inari-zushi (sweet-marinated abura-age sushi) — defining application, Miso soup ingredient, Kitsune-udon / kitsune-soba topping, Ohitashi and ingredient applications |
| Regulatory status in Japan | Standard food labeling. **Soybean is JAS-recommended-disclosure allergen.** Frying oil disclosure. |
Abura-age (油揚げ) is twice-fried thin tofu sheet — the foundation for inari-zushi (sweet-marinated abura-age sushi), kitsune-udon/soba topping, and miso soup ingredient.
Find OEM manufacturers
Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh abura-age retail (volume household)
- Pre-marinated inari-age retail (sushi-grade)
- Frozen abura-age
Ingredient profile
Twice-fried thin tofu sheet.
OEM applications
Inari-zushi defining application.
Kitsune-udon/soba topping.
Miso soup ingredient.
For OEM: pre-marinated inari-age production OEM, fresh retail OEM.
Regulatory classification in Japan
Standard food labeling. Soybean allergen recommended.
Regulatory classification in other markets
| EU | Established Japanese-cuisine retail. |
|---|---|
| USA | Established US Japanese-cuisine retail (inari sushi). |
| China | Established trade. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- Source soybeans harvested October – November; tofu / aburaage production continuous
- Peak supply
- Continuous
- Off-season
- None
Source: 農林水産省 豆腐統計. Industrial production runs year-round; refrigerated shelf life 7–14 days; deep-frozen aburaage extends to ~3 months.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 4°C; frozen −18°C for stock
- Conditions
- Vacuum-packed for retail; oil-fried surface
- Shelf life
- Chilled 7 days; frozen 3 months
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Production nationwide; soybean source ~80% imported (US, Brazil, Canada)
- Import dependence
- Soybean: ~80% imported; aburaage processing: 100% domestic
農林水産省 大豆統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | On-request | |
| Non-GMO | Common | |
| Halal | On-request | Must verify oil used for frying (most use rapeseed which is permissible) |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Abura-age (Fried Thin Tofu)?
- Abura-age (油揚げ) is twice-fried thin tofu sheet — the foundation for inari-zushi (sweet-marinated abura-age sushi), kitsune-udon/soba topping, and miso soup ingredient.
- What is the regulatory status of Abura-age (Fried Thin Tofu) in Japan?
- Standard food labeling. **Soybean is JAS-recommended-disclosure allergen.** Frying oil disclosure.
- What products typically use Abura-age (Fried Thin Tofu)?
- Fresh abura-age retail (volume household) / Pre-marinated inari-age retail (sushi-grade) / Frozen abura-age
- Where does Abura-age (Fried Thin Tofu) come from?
- Twice-fried thin tofu sheet; principal modern producers Sagamiya, Asahimatsu, regional tofu makers; the foundation for inari-zushi
- What is the INCI / JSCI labeling name for Abura-age (Fried Thin Tofu)?
- JSCI: 油揚げ
Related ingredients — substitutes, pairings, processing chain
Often used with
Ingredients frequently paired in the same recipe or formulation.
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Akagai (Ark Shell / Blood Clam)
あかがい
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
Related guides & how-to
Related case studies
Regulatory guidance
Take the next step
Search the academic literature
Pre-filled queries for the major research databases. Opens in a new tab.
Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- Editorial — Japan abura-age production reference
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.