Schumacher, Mark (September 1995). "Oinari". A to Z Photo Dictionary of Japanese Buddhist & Shinto Deities . Retrieved 2007-02-17. Smyers, Karen A. “Inari Pilgrimage: Following One’s Path on the Mountain.” Japanese Journal of Religious Studies 24, no. 3/4 (1997): 432. Smyers, Karen A. “Inari Pilgrimage: Following One’s Path on the Mountain.” Japanese Journal of Religious Studies 24, no. 3/4 (1997): 431. Cool: Remove the pot from the heat and allow it to cool in the pot.This will help allow the aburaage to absorb more of the seasoning.

For the Inarizushi with toppings, I made cooked prawns with diced avocado and seasoned pork mince (ground pork) with Iri Tamago (finely scrambled egg). You can find how to cook seasoned mince (ground meat) and Iri Tamago in my post, Sanshoku Bento (Tri-coloured Rice Bowl). The thing that we like about inari sushi is that it brings a lot of different flavors to one mouthful. A lot of sushi dishes are seemingly about the combination of one or two textures and similar flavors. Inari sushi combines the softness of tofu with the crispy outer shell, as well as the rich and fluffy texture of the internal rice. This combination is unique and fascinating, which is one of the wonderful reasons that Inari is still adored today. My Own Inari’: Personalization of the Deity in Inari Worship.” Japanese Journal of Religious Studies 23, no. 1/2 (1996): 87-88

How to make Inari Sushi

Smyers, Karen A. “Inari Pilgrimage: Following One’s Path on the Mountain.” Japanese Journal of Religious Studies 24, no. 3/4 (1997): 433. Use a large bowl (I use a sushi oke or hangiri here) or a baking sheet to cool and season the cooked rice. Pour it over a strainer and then rinse with cold water to cool. Squeeze the excess water out of the aburaage between the palms of your two hands. Remove from the oil again and allow to cool down completely. Slice a half down the middle to create a pouch.

Smyers, Karen A. “Inari Pilgrimage: Following One’s Path on the Mountain.” Japanese Journal of Religious Studies 24, no. 3/4 (1997): 428. As the tofu pouches are cooked gently in the savory dashi-based broth, they absorb the amazing umami flavor and capture some of the juices for the best enjoyment. Homemade vs. Store-Bought Inari Age After a government decree mandated the separation of Buddhist and Shinto beliefs, many Inari shrines underwent changes. At Fushimi Inari, for instance, structures that were obviously Buddhist were torn down. Among the populace, however, the blended form of worship continued. [19] Some Buddhist temples, such as Toyokawa Inari, maintained Inari worship by arguing that they had always been devoted to a Buddhist deity (often Dakiniten), which the common folk had mistaken as Inari. [20]If you have an extra hour, I recommend making homemade Inari age. You can even make it in advance and freeze it! Homemade vs. Store-Bought Inari Age

It’s a bit difficult to eat Inarizushi with toppings compared to the traditional one but they certainly look gorgeous. As I mentioned earlier, I often find the store-bought Inari Age too sweet to my liking. Therefore, if you can find the aburaage in your Japanese grocery store, I highly recommend making your own Inari Age. Remove the pan from the heat and allow the inari pouches to cool in the liquid. Once cooled, drain and set the pouches aside.A: If you don’t have Miso, you can omit the secret ingredient or as one of the readers suggested in the comments below, if you have oyster sauce, you could try it too. Add only a tiny amount. Inari is definitely used and made all over the world today, but there’s an interesting little competition happening in Japan between Tokyo and Osaka. Because tofu and rice are such versatile ingredients, there have been a number of different recipes and methods of manufacture which have resulted in slight differences in the final product.