Foods with a sense of place.

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Cross-catalog editorial themes bring together dishes by form rather than prefecture. Tags cover the dishes explicitly reviewed for each theme.

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Fried dishes — Karaage, kakiage, croquettes and other fried specialties.

12 dishes in this themeClear theme

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Autumn · Sep–Nov

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Editorial tags highlight reviewed ingredients and flavor notes. They are helpful clues, not a complete recipe or allergen list.

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B-class classics
An Fry
- 29Nara
A simple Nara snack of sweet bean paste wrapped in dough and deep-fried.
Local specialties
Kujira Tatsuta Age
- 30Wakayama
A local dish of Wakayama Prefecture made by cooking whale meat as tatsuta-age.
Local specialties
Sakura Ebi no Kakiage
- 22Shizuoka
A Shizuoka Prefecture kakiage of raw sakura shrimp from Suruga Bay bound with wheat flour and water and deep-fried.
B-class classics
Sanzoku Yaki
- 20Nagano
A fried dish from the Chushin region of Nagano Prefecture in which chicken thigh is marinated in a garlicky soy sauce marinade, coated with katakuriko (potato starch) and deep-fried.
B-class classics
Satsuma Age
- 46Kagoshima
A fish-paste product called "tsukeage" in Kagoshima, made by mixing ground fish with tofu and local sake and deep-frying it.
B-class classics
Sauce Katsudon
- 07Fukushima
A katsudon from Aizu, Fukushima Prefecture, in which a tonkatsu pork cutlet coated in sauce is placed on rice lined with shredded cabbage.
Local specialties
Shimane Wagyu Korokke
- 32Shimane
Croquettes fried fresh with Shimane wagyu beef.
B-class classics
Shimonoseki Fuku Karaage
- 35Yamaguchi
Karaage from the Shimonoseki area and elsewhere, in which seasoned pufferfish meat is coated in flour and quickly deep-fried.
B-class classics
Tare Katsudon
- 15Niigata
A Niigata City katsudon in which a freshly fried cutlet is dipped in a sweet-savory soy sauce tare and placed on rice.
B-class classics
Tochio Aburage
- 15Niigata
Tochio's specialty fried tofu from Echigo, larger and thicker than ordinary aburaage, carrying on a tradition dating from the Edo period.
Local specialties
Tori Ten
- 44Oita
An Oita dish of seasoned chicken fried as tempura and eaten with vinegared soy sauce served with hot mustard paste.
B-class classics
Utsunomiya Gyoza
- 09Tochigi
The local gyoza of Utsunomiya City, Tochigi Prefecture, based on pan-fried gyoza, with deep-fried and boiled gyoza also popular.