http://www.yongfook.com/index.phpIn Japan, deep-frying anything is like giving it an inventive new twist that everyone sees as a heroically bold challenge to the boundaries of modern cuisine. Much like the application of an attractive mayonnaise lattice or the presence of any kind of small, raw egg, the culinary device of deep-frying something is seen as a kind of sex-up tool for Japanese gourmets. I can just imagine the scene at the 22nd Annual World Championship Fine Cooking Tournament when the world?s top chefs show off their respective wares:
Japanese Cook: TODAY I DEEP FRY SANDWICH FOR YOU. CRISPY! COLD NOW BUT STILL CAN EAT!
Perhaps the origin of all this is the king of the deep-frieds, the mighty KATSU. Katsu is a bastardisation of the word ?cutlet? and usually refers to some kind of meat that has been deep fried in breadcrumbs. Tonkatsu, a popular Japanese dish, is a deep-fried pork cutlet, served with a sour plum-based sauce, rice and usually some salad and miso soup.
Sample flavors of JapanThey began with sake, plum wine and sushi rolls and moved on to miso soup, salad with ginger dressing, spring rain salad, spring rolls, teriyaki chicken, gyoza, negima, tempura, and plum ice cream.
