At stand-up-eating soba/udon noodle shops, it is a common practice to serve kakiage east and north of the Tokai region while tenpura made from small shrimp (less than five centimeters long) with a thick batter is used west of the Kansai area, to keep the cost down.
立ち食いそば・うどん店では安価に供するため、東海以東・以北ではかき揚げ、関西以西では小さな海老（体長5cm未満）と大きな衣の天ぷらを用いるのが一般的である。