Tenkasu

 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" ("haikara-soba" and "haikara-udon" in Kansai region).
They are also called . According to the NHK Broadcasting Culture Research Institute, 68% Japanese called it "tenkasu" and 29% called it "agedama" in 2003. "Tenkasu" is more common in western Japan and "agedama" is more common in eastern Japan.