Tonkatsu, a beloved Japanese dish, consists of breaded and deep-fried pork cutlets served with shredded cabbage, rice, and tonkatsu sauce. The name “tonkatsu” is derived from the Japanese words “ton” (pork) and “katsu” (cutlet), reflecting the dish’s main ingredient and cooking method. The preparation of tonkatsu involves thinly sliced pork loin or fillet, which is tenderized, coated in flour, dipped in beaten eggs, coated in breadcrumbs, and then deep-fried until golden brown and crispy. The result is a juicy and flavorful pork cutlet with a crunchy exterior that contrasts beautifully with the soft cabbage and steamed rice. Tonkatsu sauce, a thick and tangy condiment similar to Worcestershire sauce, is drizzled over the pork cutlet to enhance its savory flavor profile. In Tokyo, tonkatsu is enjoyed in specialty tonkatsu restaurants, where diners can choose from various cuts of pork and enjoy the dish alongside traditional sides like miso soup and pickles. Tonkatsu is not just a meal; it’s a culinary experience that celebrates the rich flavors and textures of Japanese cuisine.

Oden, a comforting winter dish, is a beloved staple of Japanese cuisine enjoyed for its warm and savory flavors. In Tokyo, oden is often served at izakayas, convenience stores, and specialty shops, where diners gather to savor the hearty broth and tender ingredients of this iconic dish. The preparation of oden involves simmering various ingredients such as fish cakes, tofu, boiled eggs, and daikon radish in a light soy-flavored broth seasoned with dashi, mirin, and soy sauce. The result is a comforting and nourishing stew that warms the body and soul on cold winter days. Oden is typically enjoyed with a side of hot mustard for dipping, adding a spicy kick to each bite. Whether enjoyed as a quick snack on the go or a leisurely meal with friends, oden is a beloved culinary tradition that captures the essence of Tokyo’s vibrant street food culture.