Katsu Then and Now
Originally, katsu, a shortened version of katsuretsu was traditionally made using beef. During the Meiji period (1868 – 1912), the Japanese technique of cooking tempura was applied to meat coated with breadcrumbs and deep fried in oil. The forward-looking Emperor Meji wanted to to see Japan become a modern westernized country to lead in development, and that included embracing some new world cuisine. It was the western adaptation that introduced pork into the mix.