Basic Croquettes

About Croquette

Croquette is a beloved Japanese Western-style dish, cherished for its satisfyingly crispy exterior and soft, fluffy interior.It is a humble yet enduring favorite that appeals to all ages, commonly found on Japanese dinner tables, in bento boxes, and in the deli sections of butcher shops and supermarkets. The roots of the Japanese croquette actually trace back to the French "croquette." Originating in 17th-century France, the croquette was a dish made by mixing chopped meat into a béchamel sauce, coating it with breadcrumbs, and deep-frying. It was introduced to Japan during the Meiji era when Western dress, culture, and fare were imported at rapid speed and all things Western enjoyed a boom of popularity. Initially served as a high-class Western dish, it underwent unique adaptations to become the Japanese potato croquette we know today. The custom of using potatoes is, in fact, a uniquely-Japanese development. It emerged from the fusion of Western culinary techniques, the deep-rooted tempura culture of Japanese households, and the accessibility and ease of preparing potatoes at the time. There are several theories regarding the birth of the potato croquette. One theory suggests that the founders or apprentice chefs of Japan's first Western-style restaurant, "Jiyutei," were inspired by a Dutch potato dish. Another theory posits that its spread nationwide was linked to the popularization of the "Danshaku" (Irish Cobbler) potato, given that Japan’s northernmost island, Hokkaido, was acquired in the Meiji era and its climate was well-suited for potato cultivation. During the Taisho era, croquettes rose to become one of the "Three Great Western Dishes," alongside curry rice and tonkatsu (pork cutlet), solidifying its widespread reputation as the quintessential Western dish in Japan. Today, croquettes come in a wide array of versions, including cream and creamed crab,with preferred flavors and ingredients passed down through generations and varying by the regions of Japan.