Tenkasu vs Amedama : The Difference between the 2 Tempura Bits

Tempura is a traditional Japanese food made by deep-frying one piece of ingredient covered in the batter made from egg and flour.

It seems that the scraps of deep-fried leftover Tempura batter made in the cooking process are generally referred to as Tempura bits or Tempura crumbs in many overseas countries.

In Japan, the deep-fried Tempura batter bits are called “Tenkasu (天かす)” or “Agedama (揚げ玉)”, so the crunchy Tempura flake has 2 Japanese given names. Then, are there any differences between Tenkasu and Agedama?

The Difference between Tenkasu and Agedama crumbs

Actually, Tenkasu and Agedama are basically the same thing, but there are several slight differences between them. Therefore, I want to explain it this time.

Tenkasu (天かす)

Tenkasu (天かす) originally refers to the bits of deep-fried leftover flour batter made in the cooking process of Tempura. Since Tempura restaurants generate lots of Tenkasu bits that aren’t suitable for preserving, those bits are often disposed of as food wastes.

However, sometimes the Tempura crumbs are used as a topping in udon and soba noodles in addition to being put in Onigiri rice balls. Actually, Tenkasu is the word for Tempura bits that those who live in western Japan often use.

Agedama (揚げ玉)

On the other hand, Agedama (揚げ玉) generally refers to the Tempura bits that are intentionally produced in oder to use as a product.

Therefore, the ingredient of Agedama bits sometimes includes chopped shrimp to add a flavor, and it takes time to make Agedama. In contrast to Tenkasu, Agedama is the word for Tempura bits that those who live in eastern Japan often use.

Otafuku Tenkasu 120g

(Reference page of this article : Wikipedia 天かす )


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. I want to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures and trivia.

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