Furai
Furai (フライ) is a form of yōshoku (Western-influenced Japanese cuisine) developed in the late 19th and early 20th century.[1] The term refers to breaded seafood or vegetables, while breaded meats such as pork and chicken are considered to be another form of yōshoku known as katsu (cutlets).[2][3]
The main types of furai are:
- Ebi furai (エビフライ, 海老フライ) - breaded shrimp
- Kaki furai (カキフライ, 牡蠣フライ) - breaded oyster
- Aji furai (アジフライ, あじフライ, 鰺フライ) - breaded Japanese horse mackerel
They are usually served with shredded cabbage and/or shredded lettuce, Japanese Worcestershire sauce or tonkatsu sauce, and lemon.
Furai differs from tempura in that the latter is fried in a light batter, rather than breading, and is typically served with tentsuyu.[4] Tempura is generally classified as washoku (traditional Japanese cuisine) due to the fact that it was integrated into the cuisine several centuries earlier.[5]
References
- ^ "Furai (ryouri)" フライ (料理) [Fry (cooking)]. Encyclopedia Nipponica web version (in Japanese) (constantly updated ed.). Shogakukan. Retrieved 2024-08-04 – via kotobank.jp.
- ^ "Katsuretsu" カツレツ [cutlet]. Nihon Kokugo Daijiten Concise edition, web version (精選版 日本国語大辞典) (in Japanese). Shogakukan. Retrieved 2024-08-04 – via kotobank.jp.
- ^ "katsuretsu" カツレツ. 新修百科大辭典 (in Japanese). Tokyo, Japan: Hakubunkan. 1934-04-14 [1934-04-05]. p262 row 4 – via Google Books.
- ^ "Tempura" 天麩羅 テンプラ. Digital Daijisen (デジタル大辞泉) (in Japanese) (constantly updated ed.). Shogakukan. Retrieved 2024-08-04 – via kotobank.jp.
- ^ Peter Hum (15 August 2019). "What makes restaurant food 'authentic,' and who gets to decide?". Ottawa Citizen.
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