Tenkasu

Tenkasu (天かす^?, lit. "tempura refuse") are crunchy bits of deep fried flour-batter used in Japanese cuisine, specifically in dishes such as 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^?, literally "fried ball"). According to the NHK Broadcasting Culture Research Institute, 68% Japanese called it tenkasu and 29% called it agedama in 2003. Tenkasu is more common in western Japan and agedama is more common in eastern Japan.

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