Filipinos love ‘tusok’ or street foods which makes Osaka's kushikatsu a must-try when in Japan. Both delicacies are fried, served on a stick, and matched with a dipping sauce, but Kushikatsu’s distinct preparation method and flavor will definitely offer a different taste profile that’ll delight even the most seasoned street food fan.

 

 

Kushikatsu’s rich history

 

People often overlook kushikatsu for more popular Osaka specialties like okonomiyaki and takoyaki. However, the charm of the kushikatsu lies in its simplicity, which allows even those who get easily overwhelmed by savory and foreign flavors enjoy this Japanese street food. 

 

This humble snack traces its roots back to 1929 when food vendors started selling skewered meat dipped in batter to local laborers for a cheap, convenient but filling meal. It grew in popularity as years passed and now Shinsekai district in Osaka has lines of stalls dedicated to serving kushikatsu. 

 

 

Not a tempura

 

Upon first glance, kushikatsu may seem no different from the deep-fried tempura we’re all used to in many Japanese and Japanese fusion restaurants in the Philippines. However, kushikatsu’s batter is a lot lighter; it’s made with water, flour, and eggs to give the snack its crispy golden exterior without overpowering the fresh flavors of the filling. 

 

Kushikatsu’s main ingredients can be eggs, mochi, innards, meat, seafood, and a wide assortment of vegetables — proving that anything really does taste better when fried.

 

 

How to properly eat kushikatsu

 

Kushikatsu is cooked upon ordering to ensure it remains crispy and hot so make sure you order a nice batch according to what you and your company can eat at a nice pace. The skewers are often served in a metal tray with the dripping grid to get rid of any excess oil. It also typically comes with crunchy raw cabbage as a side dish.

 

 

Prior to the pandemic, shops that serve kushikatsu put one dipping tray filled with the sweet-savory kushikatsu sauce for each table and the golden rule is to not double dip. This was essential to the kushikatsu experience. However, these traditional dipping trays are now replaced with sauce bottles for safety and health measures. 

 

Kushikatsu is best paired with a nice cold drink, so we recommend ordering some beer or melon soda to go with it. 

 

District of Shinsekai Around Ebisuhigashi, Naniwa-ku, Osaka Prefecture, 556-0002