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> the third option, the skewered kushi-katsu is an inferior cut Them's fighting words: kushikatsu is a quintessential Osakan dish, and while originally cheap f
by jpatokal 8y ago
> the third option, the skewered kushi-katsu is an inferior cut
Them's fighting words: kushikatsu is a quintessential Osakan dish, and while originally cheap food, there are plenty of gourmet places serving things like foie gras kushikatsu these days.
https://en.wikipedia.org/wiki/Kushikatsu https://en.wikipedia.org/wiki/Kushikatsu
- dfxm12 8y agoAdding foie gras to an "inferior cut" doesn't make the meat itself any better.
- SECProto 8y agoThe article doesn't claim the foods originate in Tokyo (it talks fairly broadly about nanban influenced food, etc). I'd be more annoyed generally, that kushikatsu is stuffed in a footnote of the tonkatsu section :)
- GuB-42 8y agoIt is not uncommon for "inferior cuts" to end up being highly sought after gourmet food. For example bouillabaisse was made by fishermen from bony rockfish that couldn't be sold. It is now considered gourmet food and you probably won't find proper (chartered) bouillabaisse in Marseille for less than 50 euros per person, and you need to order at least a day in advance and as a group.