Tenkasu
Template:Short description Template:More sources needed Template:Infobox prepared food
File:Tanuki soba by rhosoi in Cupertino, CA.jpg
A bowl of Tanuki-soba
Template:Nihongo<ref>Template:Cite book</ref> 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 with added tenkasu are called tanuki-soba and tanuki-udon, respectively (haikara-soba and haikara-udon in the Kansai region).
They are also called Template:Nihongo. According to the NHK Broadcasting Culture Research Institute, 68% of Japanese people called them tenkasu and 29% agedama in 2003. Tenkasu is more common in western Japan and agedama in the east.