(Contents)<\/h2>\n\n- What is Kushikatsu, This Piping Hot Dish Originating in Osaka’s Shinsekai Area?<\/a><\/li>\n
- What\u2019s the Difference Between \u201cKushikatsu\u201d and \u201cKushiage\u201d?<\/a><\/li>\n
- The Reason Behind the Double-dipping Rule<\/a><\/li>\n
- September 4 is Kushikatsu Memorial Day! Let’s Celebrate with Kushikatsu!<\/a><\/li>\n
- Sharing Kushikatsu with the World\u2014Recruiting Apprentices from Overseas<\/a><\/li>\n<\/ul>\n<\/div>\n
\u25cfWhat is Kushikatsu, This Piping Hot Dish Originating in Osaka’s Shinsekai Area?<\/h2>\n
Meat, vegetables, and seafood wrapped in crispy batter, that is kushikatsu.
\nOnce you dip it in the sauce and take a bite, you’ll definitely fall in love with kushikatsu\u2661 That’s why we Osakans love kushikatsu and we want you to try it too!<\/p>\n
![\"tons](\"https:\/\/maido-storage.oss-cn-hongkong.aliyuncs.com\/maido\/uploads\/2024\/09\/japan-kushikatsu-img01.jpg\")
<\/p>\n
Kushikatsu comes from Shinsekai, the area around Tsutenkaku Tower. According to most accounts, the dish was created about 100 years ago. There were many laborers in Shinsekai who needed a quick bite to eat at a reasonable price. And to satisfy the demand, people started dipping pieces of beef in batter and then deep-frying it. That is the origin of kushikatsu!<\/p>\n
These cheap, thickly battered beef skewers satisfy the stomach and they are so easy to eat since you just dip them in sauce from a jar or tray. This is the perfect for Osakans since we are impatient, but also love food.
\nKushikatsu became very popular and eventually large restaurants started skewering all sorts of vegetables, seafood, and other foods to deep-fry. Because of this history, the Japan Kushikatsu Association has designated Shinsekai as the \u201csacred place for kushikatsu.”<\/p>\n
![\"Shinsekai](\"https:\/\/maido-storage.oss-cn-hongkong.aliyuncs.com\/maido\/uploads\/2024\/09\/japan-kushikatsu-img02.jpg\")
<\/p>\n
I\u2019ve never counted them properly, but there are apparently between 300 and 400 kushikatsu restaurants in Shinsekai alone. It’s true that when you go to Shinsekai, you\u2019ll notice there are a lot of kushikatsu restaurants!<\/p>\n
\u25cfWhat\u2019s the Difference Between \u201cKushikatsu\u201d and \u201cKushiage\u201d?<\/h2>\n
In Osaka, we say, \u201ckushikatsu,\u201d but in Tokyo and other parts of the Kanto region, many people call it \u201ckushiage.\u201d
\nIn contrast to Kansai-style kushikatsu, where there is one ingredient per skewer, the kushiage-style often uses multiple ingredients on one skewer, like a combination of meat and vegetables.<\/p>\n
![\"kushikatsu](\"https:\/\/maido-storage.oss-cn-hongkong.aliyuncs.com\/maido\/uploads\/2024\/09\/japan-kushikatsu-img03.jpg\")
<\/p>\n
General differences between Kushikatsu and Kushiage:<\/b><\/p>\n\n\n\n<\/th>\n Kushikatsu<\/th>\n Kushiage<\/th>\n<\/tr>\n \nRegion<\/th>\n Primarily Osaka and the greater Kansai region<\/td>\n Tokyo and Kanto area<\/td>\n<\/tr>\n \nIngredients<\/th>\n One ingredient per skewer<\/td>\n Multiple ingredients on one skewer<\/td>\n<\/tr>\n \nBreading<\/th>\n Thick<\/td>\n Thin<\/td>\n<\/tr>\n \nSauce<\/th>\n Worcestershire sauce based<\/td>\n Varies depending on skewer ingredients<\/td>\n<\/tr>\n \nPreparation method<\/th>\n Varies depending on skewer ingredients<\/td>\n Coated in panko bread crumbs and deep-fried<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nHowever, these are generalizations, and opinions seem to vary person to person.
\nSome people think that kushikatsu<\/em> are only skewered meat, and they consider anything else to be kushiage<\/em>.
\nAlthough there are general differences between the two, they both share a common theme: deep-fried food on a skewer. That’s why I think it doesn\u2019t matter too much what you call it, as long as I can eat it.
\nFor example, would you call fried chicken on a skewer \u201ckushikatsu\u201d?
\nWhen I checked with the Japan Kushikatsu Association, they said, \u201cSure, it’s OK to call that kushikatsu.\u201d<\/p>\nMe: What about fried corn dogs?
\nThem: Yes, those are kushikatsu.
\nMe: How about fried takoyaki on a skewer?
\nThem: It\u2019s takoyaki, but it\u2019s also kushikatsu!
\nMe: Really!?
\nThem: Don\u2019t you think? After all, they are all fried!<\/p>\n
The Japan Kushikatsu Association, is surprisingly accepting. How very on brand for Osaka!<\/p>\n
\u25cfThe Reason Behind the Double-dipping Rule<\/h2>\n
So you\u2019ve heard about the \u201cno double-dipping rule\u201d right? I think everyone knows, but they talk about it so much, I want to make sure.
\nAt kushikatsu restaurants, there\u2019s usually a container of sauce on the table. And customers share the container, so it’s obviously a problem if you dip a half-eaten skewer in there. That’s it\u2014that\u2019s the rule!<\/p>\n
![\"kushikatsu](\"https:\/\/maido-storage.oss-cn-hongkong.aliyuncs.com\/maido\/uploads\/2024\/09\/japan-kushikatsu-img04.jpg\")
<\/p>\n
I’ve seen someone get in trouble with the restaurant for dipping a half-eaten skewer in the sauce. Apparently, they didn’t know about this rule\u2026
\nSo why do you think this rule exists?<\/p>\n
Well, it\u2019s because it’s not hygienic to dip your something your mouth has touched into a shared sauce.
\nPlus, introducing saliva into the sauce on half-eaten skewers can cause it to spoil.<\/span><\/p>\nIf everyone follows the rule, we can all comfortably enjoy Kushikatsu, the way it is supposed to be eaten. Does that make sense?
\nBy the way, the Japan Kushikatsu Association has set forth the following K2K Rules* for eating kushikatsu.<\/p>\n
*K2K is an acronym for Kushikatsu 2dozuke Kinshi. Translation: Double-dipping kushikatsu is prohibited.<\/p>\n
K2K Rules:<\/b>
\n![\"K2K](\"https:\/\/maido-storage.oss-cn-hongkong.aliyuncs.com\/maido\/uploads\/2024\/09\/japan-kushikatsu-img05.jpg\")
<\/p>\n\n- First, you must wash\/sterilize your hands<\/li>\n
- You must only dip your kushikatsu in the shared sauce 1 time<\/li>\n
- Once you have dipped your kushikatsu, you must place it your own plate (some sauce will pool on your plate at this point)<\/li>\n
- Salt or other seasonings must only be applied to kushikatsu on your own plate, not the tray<\/li>\n
- You must not contaminate the sauce<\/li>\n
- You must eat your kushikatsu while it is still hot<\/li>\n
- You must place your skewers in the designated holder after eating your kushikatsu<\/li>\n
- You must teach others who do not know the rules of kushikatsu eating in a kind manner<\/li>\n<\/ol>\n
Some people think the ban on double-dipping is annoying or too troublesome. And recently a number of kushikatsu restaurants have stopped using shared sauces altogether.
\nBut the no double-dipping of kushikatsu rules are a part of the food culture that has been cultivated here in Osaka. Essentially, eating kushikatsu according to the rules is a unique cultural experience.
\nSo, if you visit a kushikatsu restaurant in Osaka, I hope you can enjoy this dish and the rules that go along with it.
\nBy the way, when I asked a cook how much sauce should be applied to the kushikatsu, they recommended dipping it 70-80% into the sauce. This way you can taste the parts of the batter that aren’t covered in sauce, which apparently brings out the flavor of what\u2019s inside!<\/p>\n
\u25cfSeptember 4 is Kushikatsu Memorial Day! Let’s Celebrate with Kushikatsu!<\/h2>\n
The Japan Kushikatsu Association is striving to protect the culture of kushikatsu and to revitalize the kushikatsu industry, with initiatives like re-establishing the rules against double dipping.
\nOne of the other accomplishments is the establishment of Kushikatsu Memorial Day.
\nIn recognizing September 4 (which can be read kushi<\/em> in Japanese) as a special day, both kushikatsu chefs and kushikatsu fans are encouraged to make the day wonderful with kushikatsu. Restaurants that support the association celebrate with different events, so be sure to look for them on the Japan Kushikatsu Association website!
\nhttps:\/\/japan-kushikatsu.jp\/kinenbi.html<\/a>
\nOh, and they\u2019ve also created a kushikatsu fairies called Kushi-Nyoro to sprinkle a little more magic and energy into the kushikatsu industry.<\/p>\n![\"illustrated](\"https:\/\/maido-storage.oss-cn-hongkong.aliyuncs.com\/maido\/uploads\/2024\/09\/japan-kushikatsu-img06.jpg\")
<\/p>\n
Kushi-Nyoro are fairies are like spirits that live inside kushikatsu and only appear when kushikatsu are deep-fried and have been prepared with lots of love. The creatures can only be seen by people who love kushikatsu, and they bring tremendous luck to those who see them.<\/p>\n
Kushi-Nyoro are fairies of good fortune who can bring business prosperity and sterilize bad bacteria at the same time. Can everyone see them?<\/p>\n
![\"kushikatsu](\"https:\/\/maido-storage.oss-cn-hongkong.aliyuncs.com\/maido\/uploads\/2024\/09\/japan-kushikatsu-img07.jpg\")
<\/p>\n
Here you can see the Kushi-Nyoro smartphone cases made by the Japan Kushikatsu Association.
\nYou can buy them through the URL listed below, so have a look!
\nhttps:\/\/caseplay.shop\/collections\/kushinyoro?utm_source=referral&utm_medium=hp&utm_campaign=kushinyoro<\/a><\/p>\n\u25cfSharing Kushikatsu with the World\u2014Recruiting Apprentices from Overseas<\/h2>\n
Furthermore, the Japan Kushikatsu Association is recruiting cooks from overseas to help spread the word even further about how good kushikatsu is. Kushikatsu is Osaka, or rather Japan\u2019s comfort food and one of its most beloved dishes and they want everyone to know!<\/p>\n
They are recruiting chefs who are already active as professionals, and also people who are thinking about learning the art of kushikatsu to start out on their own. Japan Kushikatsu Association will teach them how to make a kushikatsu hybrid, which combines the latest cooking utensils, the association’s technical know-how, and Japan’s chemistry-based knowledge.
\nHybrid kushikatsu techniques actually decrease oil absorption and improve the overall taste by using quality oil that leads to changes at the molecular level. In other words, this kushikatsu is healthy and delicious!
\nIf this sounds like something you\u2019d be interested in, check out the details here.<\/p>\n
\u25cfWhat is Kushikatsu, This Piping Hot Dish Originating in Osaka’s Shinsekai Area?<\/h2>\n
Meat, vegetables, and seafood wrapped in crispy batter, that is kushikatsu.
\nOnce you dip it in the sauce and take a bite, you’ll definitely fall in love with kushikatsu\u2661 That’s why we Osakans love kushikatsu and we want you to try it too!<\/p>\n
<\/p>\n
Kushikatsu comes from Shinsekai, the area around Tsutenkaku Tower. According to most accounts, the dish was created about 100 years ago. There were many laborers in Shinsekai who needed a quick bite to eat at a reasonable price. And to satisfy the demand, people started dipping pieces of beef in batter and then deep-frying it. That is the origin of kushikatsu!<\/p>\n
These cheap, thickly battered beef skewers satisfy the stomach and they are so easy to eat since you just dip them in sauce from a jar or tray. This is the perfect for Osakans since we are impatient, but also love food.
\nKushikatsu became very popular and eventually large restaurants started skewering all sorts of vegetables, seafood, and other foods to deep-fry. Because of this history, the Japan Kushikatsu Association has designated Shinsekai as the \u201csacred place for kushikatsu.”<\/p>\n
<\/p>\n
I\u2019ve never counted them properly, but there are apparently between 300 and 400 kushikatsu restaurants in Shinsekai alone. It’s true that when you go to Shinsekai, you\u2019ll notice there are a lot of kushikatsu restaurants!<\/p>\n
\u25cfWhat\u2019s the Difference Between \u201cKushikatsu\u201d and \u201cKushiage\u201d?<\/h2>\n
In Osaka, we say, \u201ckushikatsu,\u201d but in Tokyo and other parts of the Kanto region, many people call it \u201ckushiage.\u201d
\nIn contrast to Kansai-style kushikatsu, where there is one ingredient per skewer, the kushiage-style often uses multiple ingredients on one skewer, like a combination of meat and vegetables.<\/p>\n
<\/p>\n
General differences between Kushikatsu and Kushiage:<\/b><\/p>\n However, these are generalizations, and opinions seem to vary person to person. Me: What about fried corn dogs? The Japan Kushikatsu Association, is surprisingly accepting. How very on brand for Osaka!<\/p>\n So you\u2019ve heard about the \u201cno double-dipping rule\u201d right? I think everyone knows, but they talk about it so much, I want to make sure. I’ve seen someone get in trouble with the restaurant for dipping a half-eaten skewer in the sauce. Apparently, they didn’t know about this rule\u2026 Well, it\u2019s because it’s not hygienic to dip your something your mouth has touched into a shared sauce. If everyone follows the rule, we can all comfortably enjoy Kushikatsu, the way it is supposed to be eaten. Does that make sense? *K2K is an acronym for Kushikatsu 2dozuke Kinshi. Translation: Double-dipping kushikatsu is prohibited.<\/p>\n K2K Rules:<\/b> Some people think the ban on double-dipping is annoying or too troublesome. And recently a number of kushikatsu restaurants have stopped using shared sauces altogether. The Japan Kushikatsu Association is striving to protect the culture of kushikatsu and to revitalize the kushikatsu industry, with initiatives like re-establishing the rules against double dipping. Kushi-Nyoro are fairies are like spirits that live inside kushikatsu and only appear when kushikatsu are deep-fried and have been prepared with lots of love. The creatures can only be seen by people who love kushikatsu, and they bring tremendous luck to those who see them.<\/p>\n Kushi-Nyoro are fairies of good fortune who can bring business prosperity and sterilize bad bacteria at the same time. Can everyone see them?<\/p>\n Here you can see the Kushi-Nyoro smartphone cases made by the Japan Kushikatsu Association. Furthermore, the Japan Kushikatsu Association is recruiting cooks from overseas to help spread the word even further about how good kushikatsu is. Kushikatsu is Osaka, or rather Japan\u2019s comfort food and one of its most beloved dishes and they want everyone to know!<\/p>\n They are recruiting chefs who are already active as professionals, and also people who are thinking about learning the art of kushikatsu to start out on their own. Japan Kushikatsu Association will teach them how to make a kushikatsu hybrid, which combines the latest cooking utensils, the association’s technical know-how, and Japan’s chemistry-based knowledge.\n\n
\n <\/th>\n Kushikatsu<\/th>\n Kushiage<\/th>\n<\/tr>\n \n Region<\/th>\n Primarily Osaka and the greater Kansai region<\/td>\n Tokyo and Kanto area<\/td>\n<\/tr>\n \n Ingredients<\/th>\n One ingredient per skewer<\/td>\n Multiple ingredients on one skewer<\/td>\n<\/tr>\n \n Breading<\/th>\n Thick<\/td>\n Thin<\/td>\n<\/tr>\n \n Sauce<\/th>\n Worcestershire sauce based<\/td>\n Varies depending on skewer ingredients<\/td>\n<\/tr>\n \n Preparation method<\/th>\n Varies depending on skewer ingredients<\/td>\n Coated in panko bread crumbs and deep-fried<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\nSome people think that kushikatsu<\/em> are only skewered meat, and they consider anything else to be kushiage<\/em>.
\nAlthough there are general differences between the two, they both share a common theme: deep-fried food on a skewer. That’s why I think it doesn\u2019t matter too much what you call it, as long as I can eat it.
\nFor example, would you call fried chicken on a skewer \u201ckushikatsu\u201d?
\nWhen I checked with the Japan Kushikatsu Association, they said, \u201cSure, it’s OK to call that kushikatsu.\u201d<\/p>\n
\nThem: Yes, those are kushikatsu.
\nMe: How about fried takoyaki on a skewer?
\nThem: It\u2019s takoyaki, but it\u2019s also kushikatsu!
\nMe: Really!?
\nThem: Don\u2019t you think? After all, they are all fried!<\/p>\n\u25cfThe Reason Behind the Double-dipping Rule<\/h2>\n
\nAt kushikatsu restaurants, there\u2019s usually a container of sauce on the table. And customers share the container, so it’s obviously a problem if you dip a half-eaten skewer in there. That’s it\u2014that\u2019s the rule!<\/p>\n<\/p>\n
\nSo why do you think this rule exists?<\/p>\n
\nPlus, introducing saliva into the sauce on half-eaten skewers can cause it to spoil.<\/span><\/p>\n
\nBy the way, the Japan Kushikatsu Association has set forth the following K2K Rules* for eating kushikatsu.<\/p>\n
\n<\/p>\n\n
\nBut the no double-dipping of kushikatsu rules are a part of the food culture that has been cultivated here in Osaka. Essentially, eating kushikatsu according to the rules is a unique cultural experience.
\nSo, if you visit a kushikatsu restaurant in Osaka, I hope you can enjoy this dish and the rules that go along with it.
\nBy the way, when I asked a cook how much sauce should be applied to the kushikatsu, they recommended dipping it 70-80% into the sauce. This way you can taste the parts of the batter that aren’t covered in sauce, which apparently brings out the flavor of what\u2019s inside!<\/p>\n\u25cfSeptember 4 is Kushikatsu Memorial Day! Let’s Celebrate with Kushikatsu!<\/h2>\n
\nOne of the other accomplishments is the establishment of Kushikatsu Memorial Day.
\nIn recognizing September 4 (which can be read kushi<\/em> in Japanese) as a special day, both kushikatsu chefs and kushikatsu fans are encouraged to make the day wonderful with kushikatsu. Restaurants that support the association celebrate with different events, so be sure to look for them on the Japan Kushikatsu Association website!
\nhttps:\/\/japan-kushikatsu.jp\/kinenbi.html<\/a>
\nOh, and they\u2019ve also created a kushikatsu fairies called Kushi-Nyoro to sprinkle a little more magic and energy into the kushikatsu industry.<\/p>\n<\/p>\n<\/p>\n
\nYou can buy them through the URL listed below, so have a look!
\nhttps:\/\/caseplay.shop\/collections\/kushinyoro?utm_source=referral&utm_medium=hp&utm_campaign=kushinyoro<\/a><\/p>\n\u25cfSharing Kushikatsu with the World\u2014Recruiting Apprentices from Overseas<\/h2>\n
\nHybrid kushikatsu techniques actually decrease oil absorption and improve the overall taste by using quality oil that leads to changes at the molecular level. In other words, this kushikatsu is healthy and delicious!
\nIf this sounds like something you\u2019d be interested in, check out the details here.<\/p>\n
![\"dipping](\"https:\/\/maido-storage.oss-cn-hongkong.aliyuncs.com\/maido\/uploads\/2024\/09\/japan-kushikatsu-img08.jpg\")
<\/p>\n