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Japanese professional kitchen — agemono systematized as a category in Edo period teahouse cooking Techniques

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Japanese professional kitchen — agemono systematized as a category in Edo period teahouse cooking
Agemono Japanese Deep-Frying Principles
Japanese professional kitchen — agemono systematized as a category in Edo period teahouse cooking
Agemono (揚げ物, fried things) is the Japanese category encompassing all deep-fried preparations, governed by distinct principles beyond Western frying. The four main agemono categories: karaage (direct flour/starch coating), tempura (batter), panko-age (breadcrumb coating), and suage (no coating, ingredient fried naked). Japanese frying uses clean neutral oil (sesame in traditional restaurants, canola commonly) maintained at precise temperatures per application: karaage 170-175°C first fry, 185°C second fry; tempura 160-175°C. The tsuyu dipping sauce system and fresh grated daikon (daikon-oroshi) to aid digestion are essential serving components.
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