toriten
Sign in to save{| class="wikitable" style="float: right;" |+ style="font-weight: bold; font-size: 110%;"|Toriten |- !colspan="2" style="background-color=:#ffdead;"|center|260px |- !Origin |Oita prefecture, Japan |}
In the Vinony graph
Within Vinony's link graph, toriten is referenced by 4 other articles, and connects out to chicken, Wayback Machine and Ōita Prefecture.
Vinony files it under Deep fried foods of Japan and Japanese chicken dishes.
Its subject is documented across 8 Wikipedia language editions.
Wikidata facts
- Subclass of
- tempura
- Country of origin
- Japan
- Material used
- Brassica oleracea var. capitata
- Image
- Toriten Sengokuya ac (1).jpg
Show 2 more facts
- Commons category
- Toriten
- native label
- とり天
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
1 sectionsContents
- References
{| class="wikitable" style="float: right;" |+ style="font-weight: bold; font-size: 110%;"|Toriten |- !colspan="2" style="background-color=:#ffdead;"|center|260px |- !Origin |Oita prefecture, Japan |}
Toriten is a Japanese tempura style fried chicken. It originated food in Ōita Prefecture, and is very popular there. Any part of the chicken can be used. The meat is cut into small pieces, dipped in soy sauce, sake and garlic powder, rolled in tempura powder and deep fried. Toriten is commonly served with fresh greens, and eaten hot immediately after frying. The most common sauce is Ponzu sauce (made with soy sauce and vinegar) with mustard. In Oita, it is also popular to eat with a Kabosu-based sauce.
Excerpted from Wikipedia’s “toriten” article, available under the CC BY-SA 4.0 licence.