Rosu vs. Karubi vs. Menchi: Japanese Meat
Rosu (ロース), Karubi (カルビ), and Menchi (メンチ) are all Japanese words relating to meat. Rosu and Karubi are cuts of meat, usually from the pig or cow, whereas Menchi is not a cut. Rosu...
Tagged: Tonkatsu
Ebi Katsu vs. Ebi Fry vs. Ebi Tempura (Ebiten)
As I wrote before, Katsu (カツ) is the generic term for Japanese cutlet dishes, and the representative variety is Tonkatsu, including Hire Katsu and Rosu Katsu. While the Katsu using pork is Tonkatsu, we...
Tsuminaki Karaage/Tonkatsu: Japanese High Protein Snacks
When I was a kid, I used to eat Dagashi, such as Big Katsu and Kabayaki-san Taro, as almost every child raised in Japan loves it. Big Katsu (Price: 30 yen/ about 0.3 USD)...
Tonkatsu Ramen vs. Tonkotsu Ramen: What’s the Difference?
As you know, ramen is a noodle dish that represents Japan, and in recent years, instant ramen has been a staple in homes in many countries. Ramen comes in many different types and countless...
Japanese Worcester Sauce vs. Chuno Sauce vs. Noko Sauce
Based on the official website of the Ministry of Agriculture, three brown sauces are considered Worcester sauce in Japan. As you might already know, they are Worcester Sauce, Chuno Sauce, and Noko Sauce. Japanese...
The Difference: Oyakodon vs Katsudon
As you may know, the word “Donburi (丼)” has two meanings. One refers to a bowl called “Donburi-Bachi (丼鉢)”, which is deep and usually made from ceramic material, while the other stands for a...
Tokujo vs Jo vs Nami in Sushi, Yakiniku, and Tonkatsu
If you have dined at restaurants in Japan before, you may have noticed that the name of some dishes on the menu has such prefixes as “Tokujo (特上)”, “Jo (上)”, and “Nami (並)”, like...
Karaage vs. Katsu: What’s the Difference?
Karaage (から揚げ) and Katsu (カツ) are representative types of Agemono (揚げ物: meaning deep-fried thing), which is the generic name for deep-fried foods in Japanese cuisine. These Agemono dishes have long been staples in households...
