Kakogawa Katsumeshi
At a glance
| Name | Kakogawa Katsumeshi (Katsumeshi) |
|---|---|
| Prefecture | Hyogo |
| Region | Kansai |
| Type | White rice topped with beef cutlet and brown sauce |
What is it?
Katsumeshi places sliced beef cutlet, or sometimes pork cutlet, over plain white rice and covers it with a shop-specific brown sauce, usually serving boiled or shredded cabbage alongside.
History and local context
A Kakogawa restaurant is credited with creating it around 1953 as Western-style food easy to eat with chopsticks. Local cafés developed versions ranging from thin beef and demi-glace to thick cutlet and tangy tonkatsu-style sauce.
How to enjoy it
Cut the crisp cutlet into the rice and sauce while keeping some crust dry for contrast. Compare shops by meat, sauce sweetness and cabbage, and note that unlike Hokkaido escalope it normally uses plain rice rather than butter rice.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Kakogawa Katsumeshi from?
It is associated with Hyogo, in the Kansai region of Japan.
What kind of food is Kakogawa Katsumeshi?
This guide classifies it as white rice topped with beef cutlet and brown sauce. See the overview for its defining ingredients and texture.
Can I order Kakogawa Katsumeshi online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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