How to pronounce Miso katsu

Miso katsu is written 味噌カツ where it comes from. In the International Phonetic Alphabet it is /miso katsɯ/. In plain English letters that is MEE-so KAHT-soo, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Miso katsu?

Miso katsu is a main dish of Japan. Where it comes from: Nagoya, Aichi. People usually eat it at lunch or dinner. Its main ingredients are pork and wheat & flour. It tastes savory, rich and sweet.

Where Miso katsu comes from

Miso katsu is one of 65 signature dishes of Japan on this map.

• Hitsumabushi ひつまぶし · Rice dish · Nagoya, Aichi

  Hitsumabushi is grilled eel on rice served in a wooden tub, and it is one of the representative dishes of Nagoya.

• Sushi 寿司 · Main dish · Edo (Tokyo)

  Sushi began as a way to keep fish, not as a fresh delicacy.

• Ramen ラーメン · Noodles & pasta · Tokyo and Yokohama

  Ramen arrived with Chinese cooks.

• Okonomiyaki お好み焼き · Street food · Osaka and Hiroshima

  The name means "grilled as you like it", and that is the whole idea: a batter of wheat flour and shredded cabbage cooked on a hot iron plate with whatever the cook has, then brushed with a thick sweet-savoury sauce, mayonnaise, seaweed flakes and bonito.

• Tempura 天ぷら · Main dish · Edo (Tokyo)

  Deep-frying in batter came to Japan with Portuguese traders and missionaries who reached Nagasaki in the 16th century.

• Jingisukan ジンギスカン · Main dish · Hokkaido

  Jingisukan, named after Genghis Khan, is grilled mutton or lamb cooked on a dome-shaped iron pan.

Food of Japan

Dishes like Miso katsu in other countries

Same type of dish and similar main ingredients as Miso katsu:

• Luzhu huoshao 卤煮火烧 · Main dish · Beijing, China

  Luzhu huoshao is a pork stew with bread that Beijing treats as its own; local accounts trace it to Nanheng Street in the south of the old city.

• Kalduny калдуны · Main dish · All Belarus, Belarus

  Kalduny are dumplings of wheat dough, or in some versions of grated potato, stuffed with minced meat, mushrooms or curd cheese, boiled and served with butter, sour cream or fried onions.

• Tollatsch · Main dish · Western Pomerania, Germany

  Tollatsch is a dumpling in the style of blood sausage from Pomerania and Western Pomerania, traditionally made at the pig-slaughtering feasts.

• Żymlok · Main dish · Silesia, Poland

  Żymlok, also spelled żemlok or zemlok, is a traditional Silesian offal sausage.