Furai (フライ) is a form of ''

yōshoku In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an ...

'' (Western-influenced Japanese cuisine) developed in the late 19th and early 20th century. The term refers to

breaded Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlet ...

seafood or vegetables, while breaded meats such as pork and chicken are considered to be another form of ''yōshoku'' known as '' katsu'' (cutlets). The main types of ''furai'' are: * Ebi furai (エビフライ, 海老フライ) - breaded shrimp * Kaki furai (カキフライ, 牡蠣フライ) - breaded oyster * Aji furai (アジフライ, あじフライ, 鰺フライ) - breaded

Japanese horse mackerel The Japanese jack mackerel (''Trachurus japonicus''), also known as the Japanese horse mackerel or Japanese scad, is a species named after its resemblance to mackerel but which is in the Family (biology), family Carangidae, the jacks, pompanos, t ...

They are usually served with shredded cabbage and/or shredded lettuce, Japanese

Worcestershire sauce Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century ...

tonkatsu sauce Tonkatsu sauce or katsu sauce is a Japanese food, Japanese sauce served with tonkatsu (pork cutlet). It is a thick (viscosity over 2.0 Poiseuille (unit), pascal-second, per Japanese Agricultural Standard, JAS Standard) Worcestershire sauce#Japa ...

, and lemon. ''Furai'' differs from ''

tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of ...

'' in that the latter is fried in a light batter, rather than breading, and is typically served with tentsuyu. ''

Tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of ...

'' is generally classified as ''

washoku Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...

'' (traditional Japanese cuisine) due to the fact that it was integrated into the cuisine several centuries earlier.

References

{{Japanese food and drink Deep fried foods of Japan Japanese seafood