Kushikatsu, also known as Kushiage, is Japanese deep-fried skewers. It is typically battered meat or veggies that are deep-fried on a stick. “Kushi” refers to the bamboo skewers and “”katsu” refers to the type of meat or cutlet. “Age” means fried.

Kushikatsu is said to have originated in the Shinsekai area of Osaka in the 1930s.  The meat, fish, and vegetables are cut into small pieces and fried in a thick batter and panko, making it crunchy in texture.

How to eat Kushikatsu

You can eat Kushikatsu straight off the stick. Sometimes it can be difficult to eat off of the stick so some people use their chopsticks and slide the Kushikatsu off of the stick and transfer it onto a small plate. People usually dunk their Kushikatsu in tonkatsu sauce (similar to Worchester sauce).

The big rule: No Double Dipping!  “Never dip your kushikatsu into the sauce twice (once you put take a bite, you must not dip it in the sauce again).” The sauce is often provided in a steel container and is communal for all customers in the restaurant to use. For politeness and hygienic reasons, double dipping is not permitted. There is often cabbage provided when eating Kushikatsu at a restaurant. Most people use the cabbage to scoop some extra sauce if they feel that the sauce wasn’t enough the fist time.


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