Kakiage Day

What Is Kakiage Day?

November 4th is "Kakiage Day" in Japan, established by Ajino Chinuya Co., Ltd., based in Mitoyo City, Kagawa Prefecture, and certified and registered by the Japan Anniversary Association.

Why November 4th?

The date was set exactly one week before "Noodle Day" (Men no Hi) on November 11th, landing on the same day of the week. This is because kakiage is so often eaten alongside noodle dishes like udon and soba.

• Its link to Noodle Day: the date promotes kakiage as the perfect partner to noodle dishes
• Purpose: to introduce kakiage's popular crispy texture to as many people as possible

The Appeal of Kakiage

Kakiage is a style of tempura made by binding several ingredients — vegetables, seafood, and more — together in a single batter-coated fritter.

• Texture: a light, crispy batter lets the flavor of each individual ingredient come through at once
• Flexible ingredients: onion, carrot, dried baby shrimp, squid, and more can all be combined to taste
• Versatility: equally at home as a noodle topping, over a bowl of rice, or as a standalone side dish

Tips for Marking This Day

• Try making kakiage at home
• Enjoy freshly fried kakiage alongside udon or soba
• Use up leftover vegetables in your fridge to make your own original kakiage
• Head out to try a kakiage rice bowl at a specialty restaurant

A Single Bite, Bringing Ingredients Together

Vegetables and seafood that might otherwise play a supporting role come together inside kakiage's crispy batter, creating a brand-new flavor as a team. Let November 4th be a chance to savor that harmony of ingredients in a freshly fried kakiage.