VOL.206 AUGUST 2025
THE APPEAL OF YOSHOKU: JAPANESE-STYLE WESTERN CUISINE (PART 1)
Korokke: A Beloved Dish in Japanese Households
An example of classic korokke made with potatoes, beef, and onions.
Widely loved in Japan, the potato-based korokke, or croquettes, is a fried dish that originated from Europe and has since evolved uniquely within Japanese cuisine. We spoke with a member of an association established to promote the popularity of korokke.
Korokke is a uniquely Japanese food that evolved from the French dish known as croquettes. A typical korokke is made by boiling and mashing potatoes, then mixing them with sautéed ground meat and vegetables. The mixture is shaped, coated with breadcrumbs, and deep-fried. Following the opening of relations with Western countries in 1854, Western food culture rapidly entered Japan, and it is believed that korokke was created during this period.
FUJII Kodai, chairperson of the Japan Croquette Association, shares insights on the history of korokke: “While there are several theories about the origins of korokke, they are generally believed to have evolved from the French appetizer ‘croquettes,’ introduced to Japan in the late 19th century. In France, croquettes are fried dishes made with béchamel sauce1; however, because dairy processing technology was not well developed in Japan at that time, a version using potatoes instead of cream sauce was created.
“Initially, korokke was a luxury dish served in Western-style restaurants for affluent customers. Then, in 1895, a women’s magazine made a distinction between ‘cream croquettes’—referring to the Western-style dish—and ‘korokke,’ meaning potato croquettes, featuring recipes for the latter aimed at the general public. This helped popularize potato korokke in Japanese homes.”
Photo: Japan Croquette Association
Furthermore, it is said that Korokke no Uta2 (The Korokke Song), a comic song3 that became a huge hit in 1917, helped spark nationwide popularity of korokke. “Then, in 1953, the development of frozen korokke for school lunches drove demand for mass production. Additionally, the spread of pre-cooked foods like these helped establish the habit of buying korokke to eat at home, which also contributed to its popularity in ordinary households,” FUJII explains.
What makes korokke, which has uniquely evolved in Japan, so appealing? “I believe the secret to its popularity lies in the use of Japanese potatoes, which are fluffy and naturally sweet, as the main ingredient. Another appeal is korokke’s versatility—while the basic ingredients are potatoes, ground beef, and onions, you can easily incorporate other ingredients as well. For example, seasonal varieties like pumpkin korokke or edamame korokke are delicious, and local specialty versions made with regional ingredients are also used to showcase the charm of each area.”
Korokke can be easily found at supermarkets and convenience stores across Japan. Yoshoku, or Japanese-style Western cuisine, it’s not commonly seen abroad, so if you come across korokke during your visit to Japan, don’t miss the chance to try it.
Photo: ISHIZAWA Yoji
- 1. A white cream sauce made by sautéing butter and flour, then adding milk. Originally from French cuisine.
- 2. A Japanese popular song released in 1917, with lyrics by MASUDA Taro. The composer is unknown, and the melody is believed to be of foreign origin.
- 3. A genre of Japanese music designed to make listeners laugh.
By TANAKA Nozomi
Photo: ISHIZAWA Yoji; Japan Croquette Association; PIXTA