Food · Fermented foods
Atsu-age (Deep-Fried Thick Tofu)
厚揚げ (Atsu-age)
Also known as: Atsu-age, Deep-fried thick tofu, Nama-age, 厚揚げ, 生揚げ
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| Category | Food |
|---|---|
| Japanese labeling name | 厚揚げ |
| Common Japanese notations | 厚揚げ, 生揚げ, アツアゲ |
| Origin | Single-fried thick tofu; thicker than abura-age, with tofu-like interior |
| Typical functions | Nimono and grilled preparations, Oden ingredient, Plant-protein foodservice |
| Regulatory status in Japan | Standard food labeling. Soybean allergen recommended. |
Atsu-age (厚揚げ / 生揚げ) is single-fried thick tofu — used in nimono, grilled preparations, and oden.
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Classification
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Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh atsu-age retail
Ingredient profile
Single-fried thick tofu.
OEM applications
Nimono and grilled.
Oden ingredient.
For OEM: fresh retail OEM.
Regulatory classification in Japan
Standard food labeling. Soybean allergen recommended.
Regulatory classification in other markets
| EU | Niche specialty in Japanese-cuisine channels. |
|---|---|
| USA | Niche specialty positioning. |
| China | Established trade. |
| Korea | Niche specialty positioning. |
Market reference formulations
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Quick answers
- What is Atsu-age (Deep-Fried Thick Tofu)?
- Atsu-age (厚揚げ / 生揚げ) is single-fried thick tofu — used in nimono, grilled preparations, and oden.
- What is the regulatory status of Atsu-age (Deep-Fried Thick Tofu) in Japan?
- Standard food labeling. Soybean allergen recommended.
- What products typically use Atsu-age (Deep-Fried Thick Tofu)?
- Fresh atsu-age retail
- Where does Atsu-age (Deep-Fried Thick Tofu) come from?
- Single-fried thick tofu; thicker than abura-age, with tofu-like interior
- What is the INCI / JSCI labeling name for Atsu-age (Deep-Fried Thick Tofu)?
- JSCI: 厚揚げ
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References
- Editorial — Japan atsu-age production reference
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.