Japanese Fried Food

Fried food is very popular in Japan. You can enjoy it all around the country. Here are some of our favorites.

Korokke
The Japanese name for a deep-fried dish originally related to a French dish “croquette”. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this until brown on the outside. Most supermarkets, convenient stores or meat shops offer a variety of Korokke.

Tempura
A typical Japanese dish usually consisting of seafood, meat, or vegetables that have been battered and deep fried. The dish was introduced by the Portuguese residing in Nagasaki during the 16th century. Tempura is best appreciated at restaurants with a counter where the chef will prepare tempura in front of you.

Kushikatsu
The speciality of Osaka; especially around Tsutenkaku Tower. Kushikatsu, also known as kushiage, is a Japanese dish of deep-fried skewered meat and vegetables (onions, asparagus,…). In Japanese, kushi refers to the skewers used while katsu means a deep-fried cutlet of meat. Kushikatsu restaurants are typically casual, friendly and busy, with some being stand-up style. A local beer will perfectly match your Kushikatsu.

Tonkatsu
Tonkatsu is a Japanese dish that consists of a breaded, deep-fried/tempura pork cutlet. Usually served with tonkatsu sauce, rice, and sliced cabbage.

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