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Croquettes, a staple of Japanese Western cuisine, come in a variety of types depending on the ingredients used to fill them, but they are mainly made by mashing boiled potatoes, rolling them into bales or ovals, battering them with flour, eggs, and breadcrumbs, and frying them in a large amount of lard or cooking oil.

Croquettes, which spread along with bean-jam buns, curry, and pork cutlets with the opening of Japan to civilization in the Meiji era, were a new and surprising dish for the Japanese people, who at that time had a simple diet consisting mainly of rice, vegetables, and fruits. The origin of croquette is believed to be "croquette," one of the appetizers in French cuisine, which was brought to Nagasaki by the Dutch.

French croquettes come in many variations, sometimes with crab, shrimp, chicken, foie gras, or truffles. The French croquettes, however, did not contain potatoes, and the "potato croquette" most familiar to Japanese people was born in Japan as a menu that goes well with white rice. Unfortunately, it is not known when and by whom potatoes came to be used in croquettes. There are many theories, such as the first potato croquettes sold at a butcher shop in Osaka, or the first croquettes served at the Shiseido Parlor in Ginza.

In addition to the standard potato croquettes, there are also vegetable croquettes, curry and pumpkin, crab cream croquettes, shrimp cream, and gratin. Some of the more advanced cooks have also come up with their own creative arrangements, using yakisoba, natto (fermented soybeans), and red potatoes.

If you are making potato croquettes at home, please use the functional Azmaya's Cutting Board and Sori Yanagi's Stainless Steel Bowl for preparation. We offer various frying tools as well, including FD Style's Frying Pan, which is not only beautiful but which hardly erodes.

Azmaya's Cutting Board
Sori Yanagi's Stainless Steel Bowl
Nakamura Douki's Tempura Pot
FD Style's Frying Pan
Yamada Kogyosho's Uchidashi Katatenabe
Noda Horo's Enamel Preservation Container