There are countless dishes among Japanese cuisine that have been imported from abroad and become popular everyday foods in Japan and even considered Japanese food internationally after evolving into unique foods of their own.
One such example is the croquette, one of the three most popular Western foods imported during the Taisho era.
Today, croquette, or pronounced korokke in Japanese, is an essential side dish in any Japanese home, considered by many to be Japanese food.
There are countless types of korokke made in Japan, including potato, meat, vegetable, gratin, and rice.
There are truly many different types and ways of eating korokke, so in a future posting I hope to cover a few examples—one being korokke soba.
For this posting, I’ll take a closer look at the staple and everyone’s favorite potato korokke.
Whenever I eat korokke, I always marvel at the explosion of flavor in my mouth from the sweet and starchy potato and juicy ground meat and the contrasting textures of crunchy coating and soft delectable inner filling.
Korokke can be eaten myriad ways. You can smother them in sauce, dip them in soy sauce, eat them plain, or add some other topping. This makes korokke a quick and easy favorite used in a host of local gourmet foods.
Korokke was born in the West, but raised in Japan, which has all but transformed it into a Japanese food for all intents and purposes. I invite you try one to see what all the fuss is about.