Hyogo Local Cuisine: Katsumeshi

Alright, folks, let me tell you about a local dish from Hyogo that’s near and dear to my heart: “Katsumeshi”! It’s a hearty and satisfying plate that shows off the best of Japanese comfort food with a bit of a Western twist. Imagine a plate of rice topped with a tender beef cutlet, smothered in a rich demi-glace sauce, and served with a side of fresh cabbage. Simple, right? But trust me, it’s the kind of dish that’ll leave you wanting more. Let’s dive in!

Dish Name: Katsumeshi

• Region / Location: Kakogawa City and surrounding areas
• Primary Area of Tradition: Kakogawa City and surrounding areas
• Main Ingredients: Beef, cabbage, rice

How It’s Eaten / Served

Katsumeshi is a Japanese take on a Western-style dish, featuring a plate of rice topped with a flat beef cutlet and a generous serving of demi-glace sauce, traditionally accompanied by a side of boiled cabbage. The key to a good Katsumeshi is to keep the rice layer relatively thin and to use a beef cutlet that’s been pounded flat before frying. While beef is the classic choice, you’ll also find variations using pork, chicken, or even shrimp cutlets. Each restaurant often has its own special take on the demi-glace, so there’s plenty of room for delicious exploration!

Cultural Background and Preservation

The story of Katsumeshi begins shortly after World War II, when beef cutlets were still a bit of a novelty in Japan. A local eatery in Kakogawa came up with the idea of serving it over rice with demi-glace, creating a Western-inspired dish that could be easily enjoyed with chopsticks. This was a stroke of genius, making it more accessible and casual than traditional knife-and-fork Western fare. Other restaurants in the area soon started offering their own versions, each with its unique twist on the sauce, and Katsumeshi quickly became a local favorite.

Today, Katsumeshi is a staple in Kakogawa and the surrounding region, enjoyed as an everyday meal. You can find it on the menu at over 100 restaurants in the area (as of 2021), and it’s even served in school cafeterias! To make it easy to enjoy at home, you can even buy the special sauce in supermarkets. The Kakogawa Tourism Association, in collaboration with Hyogo University, is actively promoting Katsumeshi, including using a publicly chosen mascot to spread the word about this beloved local dish.

Additional information:

• Demi-glace sauce: A rich brown sauce in French cuisine traditionally made with a base of meat stock, often used in Japanese 洋食 (yoshoku) dishes.
• Yoshoku (洋食): A style of Japanese cooking influenced by Western cuisine.
• Cutlet: A boneless piece of meat that has been pounded thin, breaded, and fried.