GN.59.0001
Kakiage — Mixed Tempura Fritter
Kakiage is a specific form of tempura in which multiple ingredients (typically small shrimp, thin-sl…
Tokyo, Japan — tempura tr
GN.59.0002
Kakiage — The Vegetable-Shrimp Tempura Fritter (かき揚げ)
Kakiage is a style of tempura where small pieces of mixed ingredients — typically shrimp, vegetables…
Japan, Edo period (1603–1
GN.59.0003
Kushikatsu — Osaka-Style Deep-Fried Skewers (串カツ)
Kushikatsu (串カツ) is the Osaka street food and izakaya staple — skewered ingredients (meat, seafood, …
Osaka, Japan — kushikatsu
GN.59.0004
Tempura Batter — The Science of Transparency
Japanese tempura batter achieves its distinctive delicacy — light, sheer, and glassy rather than thi…
Tokyo (Edo), Japan — adap
GN.59.0005
Tonkatsu — Breaded Pork Cutlet Tradition
Tonkatsu (pork cutlet, breaded and deep-fried) is one of Japan's most beloved yōshoku (Western-influ…
Tokyo, Japan — developed
GN.59.0006
Tonkatsu — The Panko Pork Cutlet Technique (とんかつ)
Tonkatsu (とんかつ, 'pork cutlet') is Japan's most beloved yoshoku (Western-influenced) preparation — a …
Japan — tonkatsu was crea