Korokke (Croquette) Day (Korokke no Hi)

What Is Korokke Day?

Every year on May 6th is "Korokke Day." It was established by Ajinochinuya Co., Ltd., a frozen-food maker headquartered in Mitoyo, Kagawa Prefecture, and is certified and registered by the Japan Anniversary Association. The date comes from a wordplay on numbers -- "5" (ko) and "6" (ro), followed by "kke," together forming "korokke" (croquette) -- and from the wish that families would enjoy korokke, long loved as an affordable everyday dish, during the spring outing season. It's a day to enjoy a familiar "national dish" with a surprisingly deep history.

A Uniquely Japanese Evolution

Korokke is a dish that transformed from the Western "croquette" to suit Japanese tables.

• Westernization and the "croquette": Its roots are said to lie in the French croquette. The French croquette was made with white sauce -- closer to what Japan now calls a "cream korokke." Introduced to Japan as Western cuisine in the Meiji era, the name "korotsuke" and recipes using potatoes already appeared in cookbooks by around the late 1880s.
• The Taisho-era "Korokke Song": In 1917, the "Korokke no Uta" (Korokke Song), with lyrics about a newlywed husband whose wife always serves korokke, became a huge hit. At the time, korokke is said to have been a Western dish that could cost more than pork cutlets or beefsteak.

How the "Butcher Shop Korokke" Began

Even the korokke sold at butcher shops -- now taken for granted -- has an origin story.

• Becoming a butcher-shop staple: Korokke as an inexpensive side dish is said to have spread after Abe Seiroku, a cook at a Tokyo Western-style restaurant, began selling it in 1927 at "Choshiya," the butcher shop he opened after the Great Kanto Earthquake.
• One of the "Three Great Western Dishes of Taisho": Korokke is counted, along with cutlets and curry rice, among the "three great Western dishes of the Taisho era." From the late Taisho to the early Showa era, Western-style food spread widely among ordinary people.

Interesting Facts About Korokke

• The origin of the name: It is said to come from the French verb "croquer" (to crunch). The name itself comes from a word describing its texture.
• "Korokke" abroad: Having evolved in its own way in Japan, korokke is sometimes called "Korokke" when introduced abroad as a Japanese dish.
• A wide variety of local korokke: From Mishima korokke (Shizuoka) to Ryugasaki korokke (Ibaraki) and Takaoka korokke (Toyama), towns across Japan use korokke made with local specialties to promote their communities.
• The taste of butcher-shop korokke: Some shops fry with beef tallow (hetto), which is said to give their korokke a distinctive richness.
• Endlessly versatile: Leftover korokke can be reborn as korokke sandwiches, korokke udon, egg-simmered korokke, and more.

Tips for Spending Korokke Day

• Pick up a freshly fried korokke from a local butcher or supermarket. Enjoy the crispy coating and sweet potato filling as a little reward on the last day of the holidays.
• Make your own creative korokke at home. Wrap leftovers like hijiki seaweed, cheese, or curry in mashed potato and fry them for an original dish.
• Look up local korokke. Checking out famous korokke at your next travel or business-trip destination gives you one more thing to look forward to.
• Share "nostalgic stories" with family or friends over korokke. Buying one on the way home from school and other memories -- korokke is full of them for many people.

Simple Goodness Wrapped in a Golden Coating Gives You Energy for After the Holidays

May 6th is a day to savor korokke -- unpretentious, yet truly comforting. One bite of its simple goodness brings a smile and reminds us how rich everyday life can be. The end of the holidays can feel a bit lonely, but a warm, fluffy korokke is sure to lift your spirits. Shake off the fatigue from a busy April in a new environment, and step lightly into tomorrow.