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Gyū-katsu
is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsu curry and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word "cutlet", which was in turn adopted from the French word . History Tonkatsu originated in Japan during the Meiji era in the late 19th century, a dish derived from a French dish known as ''côtelette de veau'', a veal cutlet coated in breadcrumbs and fried in a pan with butter. European ''katsuretsu'' (loanword/gairaigo for 'cutlet') was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods named Rengatei in Tokyo, Japan. It is a type of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea in the south. The Japanese archipelago consists of four major islands—Hokkaido, Honshu, Shikoku, and Kyushu—and List of islands of Japan, thousands of smaller islands, covering . Japan has a population of over 123 million as of 2025, making it the List of countries and dependencies by population, eleventh-most populous country. The capital of Japan and List of cities in Japan, its largest city is Tokyo; the Greater Tokyo Area is the List of largest cities, largest metropolitan area in the world, with more than 37 million inhabitants as of 2024. Japan is divided into 47 Prefectures of Japan, administrative prefectures and List of regions of Japan, eight traditional regions. About three-quarters of Geography of Japan, the countr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meiji Era
The was an Japanese era name, era of History of Japan, Japanese history that extended from October 23, 1868, to July 30, 1912. The Meiji era was the first half of the Empire of Japan, when the Japanese people moved from being an isolated feudalism, feudal society at risk of colonization by Western world, Western powers to the new paradigm of a modern, industrialized nation state and emergent great power, influenced by Western scientific, technological, philosophical, political, legal, and aesthetic ideas. As a result of such wholesale adoption of radically different ideas, the changes to Japan were profound, and affected its social structure, internal politics, economy, military, and foreign relations. The period corresponded to the reign of Emperor Meiji. It was preceded by the Keiō era and was succeeded by the Taishō era, upon the accession of Emperor Taishō. The rapid modernization during the Meiji era was not without its opponents, as the rapid changes to society cause ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karashi
, also known as '' oni karashi'', is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ''Karashi'' is made from the crushed seeds of '' Brassica juncea'' (brown mustard) and is usually sold in either powdered or paste form. ''Karashi'' in powdered form is prepared by mixing with tepid water to a paste and leaving it covered for a few minutes. ''Karashi'' is often served with '' tonkatsu'', '' oden'', ''nattō'', and '' shumai''. It can be used as part of a dipping sauce when mixed with mayonnaise Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ..., called ''karashi mayonnaise'' or with vinegar and '' miso'', called ''karashi su miso''. It is also used to make pickled Japanese eggplant, called ''karashi-nasu''. One of Kumamoto's best-known meibutsu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu Sauce
Tonkatsu sauce or katsu sauce is a Japanese food, Japanese sauce served with tonkatsu (pork cutlet). It is a thick (viscosity over 2.0 Poiseuille (unit), pascal-second, per Japanese Agricultural Standard, JAS Standard) Worcestershire sauce#Japan, Japanese Worcestershire-type sauce. It is similar to the British and Irish brown sauce, and can include a fish sauce, Tomato, tomatoes, Prune, prunes, Date palm#Fruits, dates, Apple, apples, Lemon#Culinary uses, lemon juice, Carrot, carrots, Onion, onions, and celery among its Ingredient, ingredients. History and varieties The first tonkatsu sauce was made in 1948 by Oliver Sauce Co., Ltd. of Hyōgo Prefecture. The Bull-Dog brand of tonkatsu sauce, for example, is made from malt vinegar, yeast, and vegetable and fruit purees, pastes, and extracts. In the United States, Kikkoman brand sells a fruity tonkatsu sauce with applesauce as the main ingredient. See also * Soy sauce * Tare sauce * Mayonnaise#Japan, Japanese mayonnaise * Worces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Worcestershire Sauce
Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins. Worcestershire sauce has been a generic term since 1876, when the High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire". Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar. It is also frequently used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and devilled eggs. As both a background flavour and a source of umami (savoury), it is also added to dishes such as beef stew and baked beans. History Fish-based fermented sauces, such as garum, date back to antiquity. In the seventeenth centur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Loin
Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage. Chops and steaks Pork loin may be cut into individual servings, as chops ( bone-in) or steaks (boneless) which are grilled, baked or fried. Joints or roasts A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: 'bone in', which still has the loin ribs attached, or 'boneless', which is often tied with butchers' string to prevent the roast from falling apart. Pork rind may be added to the fat side of the joint to give a desirable crackling which the loin otherwise lacks. Back bacon Loin can be cut with the side and cured to make back bacon, which is particularly popular in the United Kingdom and Canada. ''Lonzino'' ''Lonzino'' is a type of ''salume'' produced in Italy with cured pork loin. It is distinct from cured pork loin, which is known as ''lonza''. See also * Cuts of pork File:British Pork Cuts.svg, 4 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Fillet
Pork tenderloin, also called pork fillet, pork steak or Gentleman's Cut, is a long, thin cut of pork. As with all (mammalian) quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae, the most tender part of the animal, because those muscles are used for posture rather than locomotion. Products and uses In some countries, such as the United States and the Netherlands ('varkenshaas'), pork tenderloin can be bought as a processed product, already flavored with a marinade. A regional dish of the Midwestern United States is a pork tenderloin sandwich, also called a tenderloin – a very thinly sliced piece of pork, which is the larger, tougher loineye - or longissimus - muscle, which is battered or breaded, deep fried, and served on a small bun, often with garnishes such as mustard, pickle and onions. This sandwich is relatively common and popular in the U.S. Midwest, especially in the states of Iowa and Indiana. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonkatsu Japan - 2014 12 12
is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsu curry and ''katsudon''. Etymology The word ''tonkatsu'' is a combination of the Sino-Japanese word ''ton'' () meaning "pig", and ''katsu'' (), which is a shortened form of ''katsuretsu'' (), an old transliteration of the English word "cutlet", which was in turn adopted from the French word . History Tonkatsu originated in Japan during the Meiji era in the late 19th century, a dish derived from a French dish known as ''côtelette de veau'', a veal cutlet coated in breadcrumbs and fried in a pan with butter. European ''katsuretsu'' (loanword/gairaigo for 'cutlet') was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods named Rengatei in Tokyo, Japan. It is a typ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Cuisine
European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe. The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions.Kwan Shuk-yan (1988). ''Selected Occidental Cookeries and Delicacies'', p. 23. Hong Kong: Food Paradise Pub. Co. Compared to traditional cooking of East Asia, meat holds a more prominent and substantial role in serving size.Lin Ch'ing (1977). ''First Steps to European Cooking'', p. 5. Hong Kong: Wan Li Pub. Co. Many dairy products are utilised in cooking. There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats. Those better-off would also make pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yōshoku
In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an example of fusion cuisine. History At the beginning of the Meiji Restoration (1868–1912), national seclusion was eliminated and the Meiji Emperor declared Western ideas helpful for Japan's future progress. As part of the reforms, the Emperor lifted the ban on red meat and promoted Western cuisine, which was viewed as the cause of the Westerners' greater physical size. ''Yōshoku'' thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. Additionally, many of the Westerners who started to live in Japan at that time refused to touch traditional Japanese food ('' washoku''), so their private Japanese chefs learned how to cook them Western-style cuisine, often with a Japanese spin. The first recorded print ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rengatei
Rengatei (Japanese: 煉瓦亭) is a yōshoku restaurant in Ginza, Tokyo established in 1895. The pork version of tonkatsu was invented there in 1899. On March 16, 2023, Prime Minister Fumio Kishida held a summit meeting and other events with President Yoon Suk Yeol, Yoon Seok-yeol of the Republic of Korea, and afterwards had dinner at Rengatei. ''The Guardian'', Justin McCurry, 16 March 2023 References 1895 establishments in Japan Japanese restaurants {{japan-stub ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
