串揚(くしあ)げ

くしあげ
noun
deep-fried skewers, kushiage
1. deep-fried skewers, kushiage
A Japanese dish consisting of various ingredients skewered and deep-fried, typically served with sauce.
串揚(くしあ)げを食(た)べに行(い)く。
Let's go eat kushiage.
大阪(おおさか)は串揚(くしあ)げが有名(ゆうめい)だ。
Osaka is famous for kushiage.
串揚(くしあ)げの店(みせ)では二度漬(にどづ)け禁止(きんし)がルールだ。
At kushiage restaurants, double-dipping is against the rules.
野菜(やさい)や肉(にく)、海鮮(かいせん)など様々(さまざま)な串揚(くしあ)げを楽(たの)しんだ。
I enjoyed various kushiage including vegetables, meat, and seafood.

串揚(くしあ)げ is a popular Japanese fried food.

ORIGIN:
Originated in Osaka and is a specialty of the Shinsekai district.

ALSO CALLED:
串(くし)カツ (kushikatsu) - more common in Osaka

SERVING STYLE:
Typically served with a communal pot of sauce. The rule 二度漬(にどづ)け禁止(きんし) (no double-dipping) is strictly followed for hygiene.

COMMON INGREDIENTS:

  • 肉(にく): meat (pork, beef)
  • 野菜(やさい): vegetables (onion, lotus root)
  • 海鮮(かいせん): seafood (shrimp, squid)
  • 卵(たまご): quail eggs
general
Added 2026.2.4 23:18
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