Miso Katsu, Nagoya’s Number One ‘Soul Food’

Ask anyone around the country what springs to mind when you think of Nagoya, and you might be surprised to learn that it’s not the castle. Nor is it Toyota or the TV Tower. No, when Japanese people think of Nagoya, many think of miso katsu. From International Cuisine to a Nagoya Staple Today, miso katsu is very much considered to be Nagoya’s soul food, but it has its origins in the ‘yo-shoku,’ or international-inspired, food movement of the late nineteenth century. The word ‘katsu’ has been over time shortened from ‘katsureto,’ taken from the English word ‘cutlet,’ and generally describes a two centimeter-thick, deep-fried breaded pork cutlet. Katsu (or tonkatsu, literally ‘pork cutlet’) can be found served all over Japan, and usually comes served with a thick, sweet sauce, which is pretty much just ketchup mixed with Worcester sauce. But this being Nagoya, the ‘sauce’ is rejected in favor of a miso-based flavor. Make it Miso! Ah yes, because Nagoyans love their miso, and not just any miso, but hacchoumiso, a red, thick miso that, when it comes to flavor, knocks all other misos out of the park. It’s only popular in this area, but in this area, it’s VERY popular! Miso katsu is usually served sliced into strips on a bed of breaded cabbage, with the miso slathered on top. However, it may also be found in the form of ‘miso katsudon,’ in which the katsu is served on top of a bowl of rice, or ‘miso kushi katsu’,…
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Miso Katsu, Nagoya’s Number One ‘Soul Food’
Original Source: www.JapanInfoSwap.com
Miso Katsu, Nagoya’s Number One ‘Soul Food’

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