🍱 Kushikatsu (Stick Katsu)
"Kushikatsu" is a dish where a variety of ingredients such as beef, vegetables, and seafood are skewered, coated with batter, and deep-fried. It is commonly eaten right after being fried and dipped into a container of sauce. There is a well-known rule among diners that sharing the sauce is allowed, but "double-dipping" is strictly prohibited. The origin of "kushikatsu" has various theories, but one account suggests that it originated in the "Shinsekai" district of Osaka, home to the Tsutenkaku Tower, during the late Taisho and early Showa eras. It was created to quickly satisfy the hunger of nearby workers with an affordable and filling option―thin slices of beef coated in a thick batter and deep-fried. Post-World War II, when food supply was unstable, restaurants offering kushikatsu, which minimized concerns about food poisoning, became more prevalent. In the 2000s, nationwide chain restaurants specializing in "kushikatsu" emerged, contributing to the dish's popularity across Japan by promoting it as an Osaka specialty. "Kushikatsu", known for being "cheap, fast, and tasty", is often found in standing-eating establishments. However, in recent years, upscale versions with premium ingredients like matsutake mushrooms and stylish restaurants suitable for young people's dates have also become popular.