Korokke (コロッケ), the Japanese take on the classic croquette, is a beloved and affordable comfort food found across Japan. Inspired by French croquettes and introduced during the Meiji era (1868–1912), korokke quickly adapted to local tastes and ingredients, becoming a staple in home cooking and a common sight in everything from convenience stores to department store food halls.
The origins of korokke date back to the late 19th century, when Western cuisine was gaining popularity in Japan. The word “korokke” itself comes from the French “croquette,” but Japanese cooks transformed it into something uniquely their own — more rustic, humble, and suited to local palates and ingredients. Over time, korokke became a regular part of yōshoku (Western-style Japanese food), and its popularity soared in the post-war period as an inexpensive and filling dish.
Common Varieties
There are several types of korokke, each with its own twist:
- Potato Korokke (Jagaimo Korokke): Mashed potatoes mixed with sautéed onions, minced meat (usually beef or pork), and seasoning. This is the most common and widely available version.
- Cream Korokke (Kurīmu Korokke): A rich and creamy version made with béchamel sauce, often combined with crab (kani), prawns, or corn. This version is more delicate and typically served in restaurants.
- Kabocha Korokke: Made with mashed Japanese pumpkin (kabocha), these have a naturally sweet flavour and a golden colour.
- Curry Korokke: Potato-based, but flavoured with Japanese curry powder or filled with a curry meat mixture — a hearty twist.
- Vegetable Korokke: Filled with a variety of vegetables like carrots, peas, and corn, often found in vegetarian-friendly spots.
Each korokke is usually coated in panko breadcrumbs, deep-fried until golden brown and crispy on the outside, with a soft and savoury centre.
How Korokke is Eaten
Korokke is often served simply with a drizzle of Kewpie mayonnaise or tonkatsu sauce (a tangy-sweet brown sauce), and sometimes with a side of shredded cabbage or rice. It can be eaten as a snack, part of a meal, or even inside a sandwich — the korokke pan (コロッケパン) is a popular choice at bakeries, with korokke served inside a soft roll, often with a bit of sauce and shredded lettuce.
Where to Find Korokke
Korokke is easy to find and very affordable, making it a popular choice for both locals and travellers:
- Convenience Stores (konbini) like 7-Eleven, FamilyMart, and Lawson often have korokke in their hot snack section for under ¥150.
- Supermarkets usually have a bento section where freshly fried korokke is sold either on its own or as part of a combo meal.
- Butchers and Delis: Traditional neighbourhood meat shops often sell korokke as a ready-to-eat snack. Some of the best korokke come from these small, family-run shops.
- Department Store Food Halls (Depachika): Found in the basement levels of major department stores, these high-end food courts offer gourmet korokke with premium ingredients like wagyu beef or Hokkaido crab.
- Yōshoku Restaurants: Casual diners serving Western-style Japanese food will often include korokke on their set menus.
Whether it’s a quick bite at a convenience store or a hearty side in a restaurant, korokke is one of Japan’s most accessible and delicious comfort foods — crispy, satisfying, and packed with flavour. If you’re travelling in Japan, don’t miss the chance to grab one hot and fresh for the road.
