Whenever we find ourselves in Japan, our number one pick for crispy and juicy tonkatsu is invariably Katsukura from Kyoto.
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Sometimes all you need is some deep-fried pork
My plate of negi miso rosu arrived with the pork drenched in thick black miso and topped with a big handful of roughly chopped leeks. It seems like a waste to drown the fried pork in sauce, but the meat was hearty enough to stand up to the miso, especially with the well-distributed pockets of fat that come with a good cut of rosu.
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