Kari Kari (カリカリ)! Get to Know Japan’s Beloved Crispy Chicken Karaage

Golden fried chicken with a side of a leafy salad and a slice of lemon

Karaage, also known as Japanese fried chicken, is a simple yet delicious dish that is loved for its signature soy and ginger flavor and light and crispy texture. Often associated with the words “kari kari” or “crispy”, in Japanese. The history of these golden brown, bite-size portions of crunchy chicken date back hundreds of years, becoming a core part of Japanese cuisine and culture today.

In appreciation of this ultimate Japanese comfort food, we’ll be exploring some of the lesser-known facts about chicken karaage to showcase its influence and popularity around the world.

White plate with crispy fried chicken over a green leaf lettuce with a small white plate with spicesWhere Does Karaage Come From?

There are a few theories on how karaage came to be in Japan. One is that the Japanese started incorporating Chinese-style fried foods into their cuisines in the Edo period, anywhere between 1600-1868.

Another theory credits the Portuguese when 16th Century missionaries arrived in Japan and brought their fried cooking methods with them.

It may come as a surprise to some, but karaage didn’t become popular across the country until after WWII, when eating more meat, and especially chicken, became the norm. Until this time, Japan was mostly pescatarian, favoring seafood or vegetarian foods due to their Buddhist beliefs.
Pan filled with hot bubbling oil and small pieces of chicken and in the foreground a pair of chopsticks holding a piece of fried chicken

Karaage’s Etymology

Karaage was originally called “tsuage” in Japan and was made using small pieces of chicken that were seasoned with salt and pepper before being fried in oil. Over time, the dish evolved and became known as karaage, which is derived from the Japanese character “唐 (kara)” which denotes its Chinese origin and “揚げ (age)”, which means “deep-fried”.

Who Makes the Best Karaage?

Japanese festival stand offering five different types of fried chicken karaage.

Not only is chicken karaage a staple for festivals and events in Japan, but there are also dedicated competitions around this specific dish to determine who has the best karaage recipe in the whole country! Every year, hundreds of thousands of people vote in a country-wide competition called the Karaage Grand Prix where over 1,000 shops compete!

Nakatsu City, a small city located in the Oita prefecture on the southern island of Kyushu, usually wins the most awards, with more than 50 karaage restaurants dedicated to the dish.

The Japan Karaage Association

So highly regarded is karaage in Japan that there is a dedicated Japan Karaage Association that focuses on training and certifying karaage specialists. One of the goals of the Japan Karaage Association is to create a comprehensive map of the best fried karaage establishments, so that anyone can find delicious karaage in Japan.

To become an association member and “Karaagenist,” applicants must pass a written test about karaage knowledge. If you pass the exam, you will receive an official business card issued by the association, deeming you fit to work as a certified karaage specialist.

Make Chicken Karaage at Home with Zojirushi

Plate with golden and crispy fried chicken karaage served with a bowl of white riceAll this talk of juicy fried chicken making you hungry? Make karaage at home in a few easy steps by following our Zojirushi Karaage Recipe. We like to add dark sesame oil and marinate our chicken in a plastic bag to lock in all of the flavors.

For more tips and tricks on how to perfect your karaage recipe, read our Mom’s Home Cooked 唐揚げ (Karaage): Japanese Fried Chicken article.

How do you like to enjoy Japanese karaage? Did you learn anything new about this dish today? Remember to share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan

Mother’s Home Cooking in Japan: Miso Soup

It’s a new year and a new series of posts on the Zojirushi blog! In our “Mother’s Home Cooking in Japan” series, we explore Japanese foods that moms often cook at home, beloved by young and old alike. For our past series such as “Japanese Street Food” and “B-kyu Gurume”, click on the categories on the right!

When you think of Japanese comfort food, it is natural to think of miso soup. Warm and delicious, and as nutritious as it is delicious – a staple dish prepared by moms across Japan – that can now be found all over the world. Today we take a closer look at miso soup and consider its origins, the traditional way to eat it, and how to make it at home.

The Origins of Miso Soup

Miso soup is said to be originated during the Kamakura period (1185-1333), serving as a daily meal for samurais. The soup has low calories, is high in protein, and is easy to make with an instant paste, so military commanders were able to enjoy it without much preparation while they were on the move.

The Ingredients of Miso Soup

The instant paste that is used in miso soup is from a fish stock called Dashi, made from dried sardines, dried kelp seaweed, and smoked bonito or shitake mushrooms. The paste also includes fermenting grain and the longer this paste ages, the richer the flavor profile of the soup. Miso paste can also be found in different colors and deepness in flavor (based on the fermenting process). There are also variations of this paste that are not made with any fish, suitable for vegetarians to enjoy.

This paste is the umami core of the dish, providing the bowl most of its flavor. Many chefs or home cooks work to layer in additional flavors, textures, or ingredients to update the dish or customize it to their preference. Some options of these customizations include: sliced onions, tofu, spinach, mushrooms, egg, or various fish.

How to Enjoy the Soup

Once prepared, miso soup is prepared in a small portion as a side dish to complement a meal. Common main dishes might be rice, sashimi, steak, and other meal options. While some restaurants and households enjoy the side dish with a soup spoon, traditionally miso soup is consumed by lifting the small bowl directly to your mouth. Miso soup is enjoyed throughout the day, as breakfast, lunch, dinner or even a snack.

Making Miso Soup at Home

If you love miso soup and want to make this dish at home yourself, take a look at this recipe from Japanese Cooking 101 here, or try this Vegetarian Miso Nabe recipe that you can make right in your Gourmet d’Expert® Electric Skillet (EP-PBC10)!

You can also make miso soup right in your food jar to take for a warm lunch, or give this savory Tonjiru, aka pork miso soup packed with tons of veggies a try!

To learn more about miso, also see our blog post “Essentials of Japanese Cooking: Miso.”

Let us know if you try any of these recipes at home by tagging Zojirushi on your photos with #zojirushi on Twitter, Facebook or Instagram!

Essentials of Japanese Cooking: Wagashi

wagashi01

Throughout the year, we’ve focused on the essentials of Japanese cooking, from basic pantry items to the principles of washoku, Japan’s culinary tradition. From the basic ingredients of sa shi su se so (sugar, salt, vinegar, soy sauce and miso) to the more complex creation of dashi and umami tastes, we’ve explored how to prepare appetizers, soups, pickles and main dishes. This month, our post focuses on wagashi, or traditional Japanese sweets.

Wagashi, which literally means “Japanese sweet snack”, are bite-sized confections. They are traditionally made with simple, plant-based ingredients. The simplicity of the ingredients, however, is deceptive, as wagashi are created based on washoku principles of the Five Tastes and the Five Senses and take into account the seasonality of the natural world.

dorayaki

Dorayaki, or sweet pancakes filled with red bean paste

Wagashi is said to have originated in Japan during the time Japanese emissaries returned to the country from visiting China in the 8th century.  The first truly Japanese form of wagashi was a mochi and azuki bean dumpling sweetened with the juice of various vines. As this delicacy became more popular and spread to cities influenced by the aristocracy along the west coast of Japan, such as Matsue and Kanazawa, wagashi creation and design flourished. In the 12th century, wagashi became part of formal tea ceremonies and was paired with bitter matcha tea. When sugar was introduced to Japan in the 16th century, wagashi became easier and less expensive to produce, making it available to the general population.

The variety of wagashi is vast, and it is classified using a few criteria: formal vs. every day, production method, moisture content and shape.

hinamatsuriwagashi

Girl’s day wagashi

Formal wagashi are served at tea ceremonies or special events and are sculpted to represent a seasonal motif for the particular event, such as cherry blossoms in the spring to celebrate Girl’s Day. Every day wagashi are found at street vendors and shops and come in the form of dumplings or cakes or specialized shapes, with various fillings and toppings, usually made in the morning to be eaten that day.

Some of the formal wagashi are crafted based on the seasons. Their base flavors include the five tastes–sweet, salty, sour, bitter and spicy–with a particular taste emphasized according to what is seasonally available. For example, in the spring, when people gravitate towards sour flavors, wagashi are flavored with oranges. Each piece is also crafted to appeal to the five senses, from the seasonal motifs of each shape, to the fragrance of the ingredients, to the taste, to the texture to the sounds of nature that are evoked when eating a piece.

mizuyoukan

Mizuyoukan, or soft sweet bean jelly

Making wagashi is considered a craft, and wagashi makers can be awarded the title of “Contemporary Master Craftsman”. Wagashi craftsmen take pride in creating confections that balance seasonal flavors and motifs, from traditional cherry blossoms to modern Santa Clauses, appealing to the tastes of all generations. Going to a wagashi shop will make you anticipate the season or special event or festival to come!

Modern wagashi are made with eggs, milk and chocolate, and also come in beautiful shapes and colors.

One type of wagashi commonly found in the United States is called daifuku, which can be made at home. Pair it with Matcha Tea and you have your own homemade snack break!

We’d love to hear about your wagashi experiences, so be sure to leave us a photo and a note in the comments below!

Essentials of Japanese Cooking: Kaiseki Ryori & Shojin Ryori

kaiseki01

Refined, delicate, purposeful, seasonal, healthy, flexible… all of these words describe the essence of Japanese cuisine, or washoku. As part of our exploration of the essentials of Japanese cooking, we’ve learned about the ingredients and foundational foods at the core of this cuisine. This month, we explore the principles of the washoku tradition that guide kaiseki ryori and shojin ryori.

Washoku is often translated to mean harmony (“wa”) and food (“shoku”). According to Elizabeth Andoh, one of Japan’s premier chefs, in her book Washoku: Recipes from the Japanese Home Kitchen, “washoku, or the “harmony of food” is a way of thinking about how we eat and how [food] can nourish us. The term describes both a culinary philosophy and the simple, nutritionally balanced food prepared in that spirit.”

This philosophy is best illustrated by an ichiju sansai meal, which consists of a bowl of rice, a bowl of soup and three side dishes, typically comprised of a piece of grilled fish or meat or tofu, pickles and simmered vegetables. An ichiju sansai meal is the typical meal served at lunch and dinner in Japanese households and is loosely translated to mean “well-balanced meal”. Both kaiseki ryori, Japanese haute cuisine, and shojin ryori, Japanese temple food, rely on this framework.

ichijusansai

An example of ichiju sansai

Kaiseki ryori (as seen in the title image) offers a richer, more elaborate but no less balanced version of an ichiju sansai meal. Kaiseki meals were originally prepared as part of formal Japanese tea ceremonies, and were later served to nobles as a sign of wealth and class. A kaiseki meal consists of four courses or “sets” offered in a prescribed sequence. The starters set includes an aperitif course (skokuzen-shu) in which a small cup of sake or wine is served, followed by an appetizer course, consisting of decoratively prepared bite-sized appetizers served on a long dish called a hassun. The starters are followed by the main set, which consists of a soup course (suimono), a sashimi course (otsukuri), a simmered dish (nimono), a grilled dish (yakimono), a deep fried dish (agemono), a steamed dish (mushimono) and a pickled dish (sunomono). The third set, called a shokuji set, includes a bowl of white rice, miso soup, and pickles (tsukemono). Finally, the meal is concluded with a small dessert of fruit, confections, sorbet or ice cream.

Though there are many dishes in a kaiseki meal, each dish is served in small proportions, slowly and with great attention to detail, and with the utmost in hospitality. Even seating, tables, flowers, quiet and privacy are considered in the preparation of a kaiseki meal! Today, kaiseki meals are served in Michelin-starred and fancy Japanese-style restaurants and high-end ryokan, or Japanese-style inns.

shoujinryori

Shojin ryori

Devotional or temple cooking, known as shojin ryori, hones the concept of “harmony of food” into a set of offerings that are based on Buddhism’s inherent respect for living a life that eschews doing harm. This type of cuisine became popular in the early 11th century when Buddhist monks used this way of “earnest commitment” to procure, prepare, serve and eat their meals. At its most fundamental nature, shojin ryori is vegan, consisting of no animal products, uses gentle seasonings and reduces waste as much as possible. A typical meal consists of a few vegetables such that all parts are used, the leaf, the root, the skins, prepared using simple techniques like blanching, simmering and braising, along with rice, soup, pickles, beans, legumes and tofu. Each item is prepared simply, without strong tastes such as garlic, chilies or wasabi. The entire meal is prepared with quiet thoughtfulness and eaten with reverence. Restaurants that serve shojin ryori meals offer more creative versions of this honest, simple food and are becoming more popular as people are gravitating towards a plant-based diet.

Both kaiseki ryori and shojin ryori style meals make a conscious effort to use seasonal ingredients, taking care to respect when foods are most fresh and full of their inherent flavor. These two styles of cuisine are also deeply concerned with how food is presented, including how ingredients are cut, arranged, plated and served.

The utter refinement of washoku in these cooking styles shows you the wonderful variety of Japanese cuisine. Which ones have you tried? Which one is your favorite? Let us know in the comments below!