The Culinary Journey of Meat Dishes
Japanese meat dishes have diverse influences, including “tonkatsu” influenced by Western cuisine, “pork kakuni” influenced by Chinese cuisine, and traditional home-cooked dishes like “nikujaga” (meat and potato stew). Among Japanese meat dishes, there are also less commonly consumed meats like offal, horse meat, and whale meat. Each region has its own traditional meat dishes, known as local specialties.
Karaage
Karaage involves lightly coating meat (typically chicken) in flour or potato starch and frying it in high-temperature oil. It is a popular dish enjoyed at home, in restaurants, and as a bento item.
Tonkatsu
Tonkatsu, a Japanese Western-style dish, consists of pork loin or fillet sliced, coated in flour, beaten egg, and breadcrumbs, then deep-fried. It was invented in 1899 at the Tokyo Western food restaurant “Rengatei.” Worcestershire sauce is commonly used, but in the Nagoya region of Aichi Prefecture, a miso-based sauce is popular.
Chicken Nanban
Chicken Nanban is a local dish from Nobeoka, Miyazaki in the Kyushu region, consisting of chicken coated in flour and beaten eggs, fried, then marinated in a mixture of vinegar, sugar, and salt, and served with tartar sauce.
Pork Kakuni
Pork Kakuni is a dish similar to Chinese cuisine, local to Okinawa, involving bite-sized pork belly simmered with aromatic vegetables and seasonings like soy sauce, miso, mirin, sake, and sugar.
Pork Ginger
Pork Ginger involves marinating pork in ginger, soy sauce, mirin, and sugar, then grilling it. Ginger is used to reduce the meat’s gaminess. Originally a regional dish from the Kanto area, it is now widely served in national restaurant chains as a representative pork dish.
Nikujaga
Nikujaga is a traditional Japanese dish that involves stewing meat, potatoes, carrots, onions, and shirataki noodles with soy sauce and sugar, creating a sweet and savory flavor. The ingredients and seasoning can vary from household to household, making it a symbol of home cooking.
Sanzoku-yaki
Sanzoku-yaki, a local dish from Nagano Prefecture, consists of chicken thighs marinated in soy sauce with garlic and onions, then coated in potato starch and deep-fried. This dish is a staple in izakayas (Japanese pubs) and is widely enjoyed at home as well. The name comes from the pub called “Sanzoku,” where the dish was first created.
Motsu-ni
Motsu-ni involves stewed beef or pork offal, known as “Horumonni” in the Kansai region. The name “Horumon” comes from the Osaka dialect, meaning “to discard,” indicating its origins from discarded parts.
Beef Tendon Stew
This dish features beef Achilles tendons stewed for an extended period, popular particularly in the Kansai and Kyushu regions. The long cooking process makes the meat tender and removes any unwanted smells.
Whale Cuisine
Whale was widely consumed post-1945, when beef and pork were scarce. However, with the ban on commercial whaling and the increased availability of other meats, the consumption of whale meat has greatly declined, making whale dishes a rarity today.
Chicken Sashimi
Chicken sashimi consists of thinly sliced raw chicken seasoned with garlic, ginger, and soy sauce. It’s a regional dish in Kagoshima and Miyazaki Prefectures in Kyushu, but the risk of food poisoning from raw chicken limits its consumption outside these areas.
Horse Sashimi
Horse sashimi is thinly sliced raw horse meat served with ginger, garlic, chopped green onions, and soy sauce. It is commonly eaten in Fukushima, Nagano, Yamanashi, Shizuoka, and Kumamoto Prefectures.
Yukhoe
Yukhoe is finely chopped raw beef seasoned with soy sauce, sesame oil, sugar, gochujang, and fruit juice. This dish, originally from Korea, is popular in Japanese yakiniku restaurants.
Chicken Cartilage Karaage
This dish involves deep-frying chicken cartilage coated in potato starch and seasoned with garlic and soy sauce. It’s a popular staple in izakayas.
A Journey Through Japanese Meat Hot Pot Cuisine
Japanese hot pot dishes involve simmering various ingredients in a broth made from kombu and bonito flakes, seasoned with soy sauce or miso. Thinly sliced beef, pork, vegetables, and tofu are commonly added, making it a popular dish for strengthening bonds among family and friends during the colder seasons.
Sukiyaki
Sukiyaki is a quintessential Japanese meat dish, first documented in 1854 in Nagasaki, though it wasn’t common then due to a lack of beef-eating culture. By the Meiji era, beef consumption had spread among the populace, making sukiyaki widely popular. Japanese Wagyu beef, known for its high fat content and tenderness, is a prized ingredient in this dish.
Shabu-shabu
Shabu-shabu involves thinly sliced meat cooked quickly in boiling water or broth at the table, then dipped in sauces such as citrus-based ponzu or sesame sauce. Its light flavoring makes it a favorite among all ages.
Kiritanpo
Originating as a hunter’s meal, kiritanpo is a local dish from Akita Prefecture in the Tohoku region. It involves grilling cylindrical mochi, then simmering it in chicken broth with Hinai chicken, a local specialty.
Botan Nabe
Botan Nabe, using wild boar meat, is a regional hot pot dish from mountainous areas. It includes boar meat, mushrooms, potatoes, konnyaku, and tofu, simmered in a miso or soy sauce-based broth. The thinly sliced meat is arranged like a peony flower, hence the name.
Sakura Nabe
Sakura Nabe involves simmering horse meat sukiyaki-style. Since horse meat isn’t widely available, it’s a specialty in regions like Aomori, Nagano, and Kumamoto. The dish is also traditional in Tokyo, especially in places like Asakusa.
Chanko Nabe
Chanko Nabe is primarily eaten by sumo wrestlers, with variations in seasoning like miso, soy sauce, or salt base. Ingredients typically include meatballs, Chinese cabbage, and udon noodles. Ryogoku in Tokyo, the heartland of sumo, has many restaurants offering this dish.
Motsu Nabe
Motsu Nabe features stewed beef or pork intestines with chives, cabbage, and tofu, a specialty of Hakata in Fukuoka Prefecture, Kyushu. The dish is also known as Horumon-nabe in the Kansai region, where “Horumon” in Osaka dialect means “to discard,” referring to its origins from utilizing otherwise discarded offal.
