A few tricks from Korea can spice up Japan's otherwise plan "inari-zushi" pockets. | SIMON DALY
Aug 2, 2026
Hidaka, Hokkaido – One of my favorite Korean dishes for summer is seasoned rice stuffed into tofu pockets. In the same way that “sushi” is originally a contraction of the words “su” (vinegar) and “meshi”(cooked rice), the Korean name for this dish, “yubuchobap,” combines the words “yubu” (fried tofu), “cho” (vinegar) and “bap” (rice).
However, the Japanese version of the dish is known as “inari-zushi” — a name that takes a little more explaining.
In Shinto folklore, Inari is the primary god of rice and agriculture, fertility and worldly success. The deity is often depicted in the form of a fox, though the animal also serves as the deity’s heavenly messenger. Whether or not the animals actually like fried tofu, the food is often used as an offering at shrines, such as the famous Fushimi Inari Shrine in Kyoto with its dense rows of vibrant torii.
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