Kushikatsu And Beer: The Perfect Pairing

Beer and kushikatsu are a match made in Osaka. The deep-fried meat and vegetable skewers are a type of soul food in the city, and beer is the nation's favourite alcoholic drink. The most common beer to pair with kushikatsu is a Japanese rice lager, but a pilsner or Kölsch-style beer will also complement the dish's salty-sweet and earthy flavours. In Osaka, you'll find kushikatsu served everywhere from cosy hole-in-the-wall bars to upmarket restaurants, and it's best washed down with a cold beer.

Japanese lagers vs craft beers

When it comes to Japanese beer, the country's top four producers are Asahi, Sapporo, Kirin, and Suntory. Typically, Japanese beer is crisp, clean, and delicious, made using quality ingredients, fresh running waters from mountains, and an unbeatable craftsmanship mindset.

Japanese beer is often associated with rice lager, and while this is true to an extent, not all Japanese beer is made using rice. Most Japanese beer is made with a blend of malt, hops, yeast, and water, often sourced locally.

Japanese Lagers

Japanese lagers are typically light, refreshing, and subtle. They tend to be less bitter than their European or American counterparts, with a lower malt content and an alcohol percentage of around 5%. The rice used in the brewing process gives Japanese lagers a lighter and cleaner flavour. Some popular Japanese lagers include:

• Asahi Super Dry
• Sapporo Premium
• Kirin Ichiban
• Orion Draft Beer

Japanese Craft Beers

The craft beer scene in Japan has been rapidly growing, especially in bigger cities like Tokyo and Osaka. Japanese craft beers tend to showcase local ingredients and regional influences or brewing techniques. They are often more bitter than lagers and may have a higher alcohol content. Some popular Japanese craft beers include:

• Yona Yona (American-style Japanese Pale Ale)
• Lucky Dog Pale Ale (made by a Kyoto-based sake producer)
• Yebisu (a premium Japanese Pale Lager)
• Tokyo Black (a dark porter-style beer)

Beer and Kushikatsu

Kushikatsu is a popular Japanese delicacy, especially in Osaka. It consists of bite-sized chunks of meat and vegetables that are battered and deep-fried, then dipped in a dark, sticky sauce. It is often served as fast food and is considered a more casual snack than tempura.

When it comes to pairing beer with kushikatsu, a Japanese lager is a classic choice. The crisp, dry, and refreshing qualities of a lager complement the rich and crunchy flavours of kushikatsu. Asahi Super Dry, in particular, is a popular choice, as its light body and clean finish pair well with fried foods.

However, a craft beer could also be a good option, especially if you prefer something with more bitterness or a higher alcohol content. A pale ale or an IPA could stand up to the strong flavours of kushikatsu, while a darker craft beer, like a stout or porter, could also be an interesting choice to explore.

The best beers to complement kushikatsu

Kushikatsu, a popular delicacy in Osaka, Japan, consists of bite-sized chunks of meat and vegetables that are battered and deep-fried before being dipped in a dark sauce. The perfect beer to complement this mouth-watering dish depends on individual preferences, but here are some options to consider:

Asahi

Asahi is one of the dominant beer companies in Japan, and its draft beer pairs well with kushikatsu. The crisp Japanese lager's savoury crunch perfectly complements the deep-fried skewers. The floral character of the Continental hops in Asahi blossoms when paired with wasabi, creating a delightfully intense combination.

Kirin Lager

Kirin lager is another popular Japanese beer that can be enjoyed with kushikatsu. It has a similar crisp and refreshing taste to Asahi, which makes it a great choice for cutting through the richness of the deep-fried dish.

Japanese Rice Lager

When it comes to sushi, a dish that shares some similarities with kushikatsu, Japanese rice lager is often the go-to choice. While it can work with kushikatsu, you may want to opt for a proper pilsner instead. The added bitterness and hops of a pilsner enhance the rich salty-sweet and earthy flavours of the dish.

Kölsch-style Beers

If you prefer a softer beer, Kölsch-style beers are a great option. They bring out a more subdued salty sweetness and round out the rough edges left by sharper pilsners. The hoppy floral burst is replaced by an intensification of the yeast-derived fruitiness.

Hefeweizen

Hefeweizen is another beer style that pairs well with kushikatsu. These beers are light enough to let the flavours of the dish come through, but have a thick mouthfeel that complements the texture of the deep-fried food. The light citric acidity of hefeweizen also pumps up the saltiness of the sauce.

Craft Beers

In recent years, craft beers have become popular in Japan, especially in big cities like Osaka. Exploring the local craft beer scene can be a fun way to discover unique brews that complement kushikatsu. Look for dedicated bars that sell beer from a particular brewery or offer a selection of beers from multiple breweries.

The history of beer in Japan

Although beer is now immensely popular in Japan, it was first introduced to the country in the 17th century during the Edo period by Dutch traders. In 1613, a British trading ship arrived in Hirado, Nagasaki, one of the few Japanese ports open to the world at the time. However, in 1639, Japan adopted a strict policy of national isolationism, which meant that only a few countries, such as the Netherlands and China, were allowed to trade with Japan. This policy ended in 1854, with the signing of the Treaty of Kanagawa, which opened Japan to foreign trade.

In 1853, a Japanese scholar named Kawamoto Komin is said to have successfully test-brewed beer in Japan for the first time, inspired by a description he found in a Dutch book. Then, in 1869, the Yokohama Brewery was established in Yokohama as Japan's first beer brewery. It was founded by a man named Rosenfeld, who had a Jewish background and was not Japanese. Beer production in Japan at this time was dominated by foreigners, as it was not widely recognised and accepted by the Japanese.

In 1870, another brewery, the Spring Valley Brewery was established in Yokohama by an American brewer, William Copeland. Their beer quickly became popular among foreigners living in the area, and they soon began exporting it to other countries. The same year, an American, W. Copeland, founded the Spring Valley Brewery in the settlement of Yamate, Yokohama. This would later become the Kirin Brewery Company.

In 1872, Shibutani Beer, founded by a Japanese man, Shibutani Shozaburo, opened in Osaka. Although the business closed in 1881, Shozaburo is noted as the first Japanese person to brew and sell beer. Japan's first beer garden was also built around the same time by William Copeland, located right next to his brewery.

In 1876, the Hokkaido Kaitakushi Beer Brewery, the first brewery under governmental management, was established in Sapporo, Hokkaido. The Sapporo Brewery was founded as part of a government-directed development plan for Hokkaido.

In 1886, the amount of domestically produced beer exceeded the amount of imported beer for the first time. The 1890s marked a prosperous time for the Japanese beer industry, with the Osaka Beer Brewing Company launching the Asahi Beer brand in 1892.

In 1901, the Beer Tax Law was enacted, and in 1906, major consolidation took place in the industry to prevent excessive domestic competition, promote exports and concentrate capital. In 1908, a change in the Beer Tax Law made it more difficult for small-scale enterprises to obtain a manufacturing license.

In 1916, the Japanese beer industry progressed into Asia. In 1920, the enforcement of Prohibition in the United States allowed surplus brewing equipment to be imported into Japan, resulting in the establishment of the Nitiei Brewery and Toyo Brewery.

During the Second World War, restrictions on the use of rice for making sake boosted beer consumption. By the 1950s, beer was Japan's most popular alcoholic drink. Beer consumption and production were significantly affected by the economic depression and World War II. During the war, the serving of alcohol at shops and restaurants was strictly restricted, and beer prices were controlled by the government.

After World War II ended in 1945, Japan's beer sales showed a recovery thanks to a new policy that allowed people to serve beer freely at shops and restaurants. Beer halls that had been forced to close during the war resumed business, and Japan experienced high economic growth from the mid-1950s to the early 1970s. With the invention of the refrigerator, the popularity of beer spread across Japan as a casual alcoholic beverage that could be enjoyed at home.

In the 1980s, Japan gained renown for its "dry" beer, pioneered by brewers like Asahi. In 1994, Japan's strict tax laws were relaxed, allowing smaller breweries to obtain licenses, which resulted in the establishment of a number of smaller breweries throughout Japan.

Today, there are over 200 microbreweries in Japan, and the country's beer scene continues to grow and evolve, with new types of beer being produced by big companies and local breweries.

Beer and food pairings

Kushikatsu, a delicacy from Osaka, Japan, is a simple yet delicious dish of bite-sized chunks of meat and vegetables. The food is battered, deep-fried, and served on skewers, and is often accompanied by a rich dipping sauce.

Kushikatsu is considered a soul food in Osaka and is best paired with beer. The most common beer served with this dish is a Japanese rice lager, which complements the crispy coating of panko (Japanese breadcrumbs) and the rich sauce.

For a more enhanced experience, a proper pilsner is recommended. The added bitterness and hops bring out the rich, salty-sweet, and earthy flavours of the dish. The floral character of Continental hops also pairs delightfully with the sinus-clearing wasabi that often accompanies sushi, another Japanese delicacy.

Kölsch-style beers are like a softer version of pilsner and bring out a more subdued salty sweetness. The hoppy floral burst is replaced by an intensification of the yeast-derived fruitiness, creating a refreshing fruitiness when paired with kushikatsu.

A yeasty hefeweizen is also a good match for this dish. These beers are light enough to let the food shine through, but have a thick mouthfeel that complements the texture of the fried food. The light citric acidity also pumps up the saltiness of the sauce.

When pairing beer with kushikatsu, it is best to opt for Japanese rice lager, pilsner, Kölsch, or hefeweizen. These beers enhance the flavours of the dish and create a delightful combination of tastes and textures.

The different types of beer

Beer is the most popular alcoholic drink in Japan and is consumed widely at homes and in drinking establishments across the country. The standard type of beer sold at bars and restaurants is light lager beers with an alcohol content of around 5%. In addition, regional craft beers have become popular in recent years.

The Dutch started brewing beer for their own use in Nagasaki during the Edo Period. The first brewery to serve the Japanese market was founded in 1869 in Yokohama, and after changes in ownership, it started producing Kirin-branded beer in 1888. Meanwhile, in Sapporo, the government built a beer brewery and established the Sapporo Beer brand in 1876 as part of its efforts to develop the island of Hokkaido.

Four companies currently dominate the market: Asahi, Kirin, Suntory, and Sapporo. However, there are also hundreds of microbreweries across the country selling high-quality regional beers domestically and abroad.

• Regular Beer: Beer with regular malt content. Due to higher taxation, it is more expensive than low-malt and non-malt beer.
• Happoshu: Also known as low-malt or "sparkling alcohol" beer, happoshu has a similar flavour and alcohol content as regular beer but is made with less malt, giving it a lighter taste.
• New Genre/Third Beer: A recent development in the Japanese beer industry, this beer contains no malt and is made with pea, soy, or wheat spirits. It is taxed differently and sold at a lower price than regular beer.
• Japanese Rice Lager: The most common type of beer paired with sushi and Japanese dishes like Kushikatsu.
• Pilsner: A proper pilsner bumps up the bitterness and hops of a Japanese rice lager, bringing out the rich salty-sweet and earthy flavours in sushi and similar dishes.
• Kölsch-style Beers: Like a softer version of a pilsner, Kölsch beers bring out a more subdued salty sweetness in food. They round out the rough edges left by sharper pilsners.
• Hefeweizen: A yeasty, light beer with a thick mouthfeel that pairs well with sushi and similar dishes. The light citric acidity pumps up the saltiness of soy sauce, and the clovey spice plays well with wasabi.

Frequently asked questions