Korokke, the Japanese version of the breaded and deep-fried morsel that’s known in France and elsewhere as croquettes, are a familiar sight in Japan. Even the etymology of the word “korokke” is uncertain; although most food historians say it comes from the French “croquette,” there are those who claim it comes from the Dutch “kroket.” There are actually two types of korokke: the down-to-earth mashed potato-based version with ground meat, corn kernels or other inexpensive items mixed in, and the bechamel sauce-based kuriimu korokke (cream korokke) that usually contain crabmeat or shrimp and are considered to be fancier. Read The Japan Times for a classic potato korokke recipe. (Makiko Itoh photo)
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