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Yamato Inari Zushi no Moto, deep fried Tofu for Sushi, 12 pieces 240g
Yamato Inari Zushi no Moto, deep fried Tofu for Sushi, 12 pieces 240g
- Seasoned deep-fried tofu pockets, essential for preparing traditional Inari Zushi.
- Contains 12 uniformly sized pieces, providing ample portions for a meal or gathering.
- Characterized by a perfectly balanced sweet and savory soy sauce flavor.
- Ready-to-use product, requiring only the addition of vinegared sushi rice (Shari).
Unleash the flavor of Japan & Korea: Yamato Inari Zushi no Moto, deep fried Tofu for Sushi, 12 pieces 240g!
Authentic, Ready-Made Inari Pockets
Yamato Inari Zushi no Moto provides perfectly seasoned and ready-to-use deep-fried tofu pockets, the traditional foundation for delicious Inari Zushi. Each pack contains 12 meticulously prepared pieces, saving considerable time and effort compared to preparing aburaage from scratch. These soft, spongy pockets absorb the flavouring deeply and are essential for recreating the authentic, subtly sweet taste of traditional Japanese cuisine at home.A Perfect Balance of Sweet and Savoury Umami
The deep-fried tofu is carefully simmered in a traditional Japanese marinade consisting of soy sauce, mirin, and a hint of sugar. This balanced seasoning results in a deeply satisfying flavour profile that is predominantly savoury and rich in umami, complemented by a delicate, palatable sweetness. This preparation ensures that the rice filling, when added, becomes a harmonious blend of textures and complementary tastes.How to Enjoy
To prepare instant Inari Zushi, simply open the package and gently separate the tofu pockets. We recommend mixing warm, freshly cooked short-grain rice with a splash of sushi vinegar, allowing it to cool slightly. Firmly but gently stuff the prepared rice mixture into the opening of each tofu pocket. Serve immediately as a quick snack, lunch component, or as part of a traditional Japanese bento box.Nutrition & Ingredients
| Energy | 1210KJ / 289Kcal |
| Fat - of which saturated |
15g 2.8g |
| Corbohydrate - of which sugar |
29g 29g |
| Protein | 9.1g |
| Natrium (Salt) | 1.5g |
Fried tofu pockets 45 % (SOYBEANS, rapeseed oil, stabilizer: E509), sugar, fructose syrup, water, SOY SAUCE (SOYBEANS, WHEAT, salt, alcohol), rice-based alcoholic beverage (glucose-fructose syrup, rice, fermented rice, alcohol, salt), salt, acidity regulators: E330, E621; flavor enhancer: E621.
Details & Importer
Manufacturer: Yamato
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
Often bought together
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
Often bought together
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
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Frequently asked questions
What is the ideal ratio of cooked rice to one packet of Inari Zushi no Moto (12 pieces)?
For 12 pieces of Inari sushi, approximately 2 to 2.5 cups of uncooked short-grain rice (yielding about 600g to 750g of cooked sushi rice) is recommended for a balanced filling.
What technique should be used to separate the tofu pockets without causing them to tear?
Gently squeeze the packet before opening to distribute the seasoning liquid, then carefully peel the edges apart using your fingers or chopsticks. Avoid pulling quickly, especially near the sealed bottom edge.
If I find the pockets too sweet, how can I adjust the flavor profile without cooking them further?
Lightly dab the surface of the pockets with a paper towel to remove excess seasoning, or briefly soak them in hot water and then quickly pat dry before filling.
How does using this pre-seasoned Inari Zushi no Moto differ from seasoning standard unflavored aburaage myself?
Pre-seasoned kits save significant time by skipping the necessary steps of boiling, draining, and simmering the aburaage in dashi, soy sauce, mirin, and sugar for several hours to achieve the proper texture and flavor depth.
Should Inari sushi be served immediately, or does it require chilling or heating for the best texture?
Inari sushi is traditionally served at room temperature or slightly warm. Chilling it causes the rice to harden and the tofu pockets to lose some of their soft, yielding texture.
