What tofu product forms the pouch in inarizushi?

The tofu pouch in inarizushi is made from abura-age, thin slices of tofu that have been deep-fried. The fried tofu develops a hollow interior that can be opened, seasoned, and filled with sushi rice.

Abura-age is usually simmered in a sweet-savory liquid containing ingredients such as soy sauce, sugar, and dashi before it is used for inarizushi. This gives the pouch its soft texture and characteristic flavor while helping it hold the rice securely.

The name inarizushi is linked to Inari Ōkami, a Japanese kami traditionally associated with rice, agriculture, and prosperity. Folklore says foxes, regarded as Inari’s messengers, favor fried tofu, helping explain the dish’s name and symbolism.

Atsuage is the common mix-up: it is a thicker fried tofu product and does not normally form the delicate pouch. Yuba is tofu skin, while kōya-dōfu is freeze-dried tofu; neither is the canonical answer here.