What is Inari Age?
Inari age is a Japanese soy product, they are sometimes referred to as tofu skins, or tofu pockets. These pockets are used in sushi to make inari; a rice stuffed tofu skin eaten as a snack or part of a main course. The tofu pockets have a wrinkly appearance, are golden-brown in color and have a thin texture. The flavor is savory and lightly sweet.
What does Inari Age Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
...Dashi is a clear, thin soup stock used in Japanese dishes, especially in ramen. It is sea-based and made from one, or all of the following ingredients: Kombu seaweed, sardines/anchovies, and bonito flakes; which are tissue-paper-thin flakes of dried skipjack tuna. The broth simmers with for about 15 minutes and is strained. The result is a sea-flavored broth with a more fishy, or more vegetal edge, depending on the amount of fish used.
...Abura-age is a Japanese food product made from tofu; a food item produced from soybeans. The tofu us cut into thin slices and deep fried twice. First at a lower temperature and then at a higher temperature. This process puffs the tofu and gives it a pouch-like appearance. It is used to make inari sushi and is added to soups and noodles dishes. The color is a light golden-brown, the texture is thin and creased and the flavor is mild and nutty.
...Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
...Soy sauce is a liquid condiment and seasoning made from fermented soybeans. Traditionally it was been made with just soy, many versions and brands use wheat as well. Soy sauce is dark brown with a thin viscosity. The flavor is intensely salty and umami. Soy sauce is used to season meats, seafood and vegetables, it is also used in sauces to perk up the flavor of the food and enhance other tastes.