Why Did the Chef Yell at Me for Dipping My Food? (The “Kushikatsu” Rule)

 The Soul Food of Osaka

If you travel to Osaka, you must try “Kushikatsu.” It is the ultimate working-class soul food: various meats and vegetables skewered on bamboo sticks, coated in breadcrumbs, and deep-fried until golden and crispy. It is cheap, fast, and pairs perfectly with a cold beer.

A Sign of Mutual Trust

This strict rule might seem intimidating, but it is actually a beautiful system of mutual trust and respect among strangers in Osaka. It allows restaurants to provide a deep, rich sauce experience quickly and cheaply!

The History of Japanese Fast Food (Related Articles)

Kushikatsu was created as a fast, cheap, and filling meal for the working class in Osaka. Interestingly, this is the exact same reason why Japan’s most famous dish—Sushi—was created in Tokyo!!

1. The “McDonald’s” of Old Japan

Today, Sushi is fancy, but in the 19th century, it was actually street food for impatient carpenters who wanted to grab a quick bite at a roadside stall! Because it was for manual laborers, one piece of ancient Edo-style sushi was the size of a giant rice ball or a tennis ball!

👉 Why did it shrink?

Check out: “Why Was Ancient Sushi the Size of a Fist? (The ‘Fast Food’ Origin)”

Why Was Ancient Sushi the Size of a Fist? (The “Fast Food” Origin)

2. The European Connection

Kushikatsu uses deep-fried meat, similar to another famous Japanese dish: Tonkatsu (Pork Cutlet). Did you know that “Katsu” is actually a Japanese evolution of a French veal recipe? In the 19th century, Japanese chefs took the French “Cotelette,” used pork, deep-fried it Tempura-style, and served it with rice!

👉 Why do they serve it with thick sauce?

Check out: “Why Is Japan’s Famous Pork Cutlet Actually French? (The ‘Katsu’ History)”

Why Is Japan’s Famous Pork Cutlet Actually French? (The “Katsu” History)

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