It's like the size of a Fiat, but way believe in you.

Yeah, yeah.

Number for rodeo Oil batter.

Fire.

Since the dawn of time, almost every culture on Earth has come to understand this one universal rule of cooking.

If you fry it, they will come.

But in Japan, the love affair with fried food borders on a national obsession to truly understand the heart of fried food.

In Japanese cooking, it's best to begin with the delicate centuries old art of temporal I'm heading to set to Yokota, an eight seed temporal counter on the lower east side of Manhattan where Chef at Yokota is using fresh seasonal ingredients to build a fried food.

Or Mukasa that bridges flavors from the east and the West.

Wait.

You tell me that you know, we got plenty.

Wait.

I mean, they give you any more?

Wait.

Hey, wait.

I wait.

No, no, wait, wait, wait.

Yes, I e anything you must like us.

No company.

She doesn't know.

I've never enjoyed a white asparagus more in my life.

It was so perfect and so soft inside rather than frying.

The concept of temporal is actually almost air frying within itself and almost like steaming wall frying, which gives it that really, really specific batter and texture.

And I just don't know how he got rid of the strangeness of it.

I'm amazed, I think.

Wow, So I just had a temper of fried scallops for the first time in my life, and all the scallop I've been eating previously have been alive.

It's so unbelievably fresh, and the way Chef prepared it where he incorporates, cooking it very quickly and calmly in the oil to make sure that the inside is still partially raw.

That kind of tartar style I've never seen done in temporary before, so I'm absolutely mesmerized right now.

And he told me it was straight from Hokkaido.

So very spoiled.

Tony Timber may represent the lighter, more fine side of Japanese fried foods, but there's also a time and a place for a greasy bucket of fast food.

Fried chicken might come as a surprise to customers in the U.

S.

Kentucky Fried Chicken is incredibly popular throughout Japan, particularly around Christmastime.

Millions of Japanese families choose to celebrate the holiday with Colonel often reserving Casey's lead and white buckets weeks in advance.

Tradition of eating KFC on Christmas begins in 1970 with a man named Takeshi Okada, the manager of Japan's very first Kentucky Fried Chicken.

Though the details are murky, legend has it that Ogata overheard a foreign couple at the restaurant complaining that they couldn't get a roast turkey on Christmas.

The conversation sparked something in Oklahoma, and one night a vision of a party barrel filled to the brim with fried chicken came to him in a dream.

Well, come on.

His location began offering fried chicken as a substitute for Turkey during the holidays, and by Christmas 1974 KFC Japan had started offering the popular Party barrel promotion across the country.

Could you zoom us and you Can G or Kentucky for Christmas was officially born Today, eating caves.

Their Christmas remains a beloved tradition.

According to the BBC, more than three million people celebrate Christmas with KFC in Japan, accounting for roughly 1/3 of the company's yearly sales in the country.

What began as a clever marketing scheme is now a hugely important part of Japanese life.

Come December, KFC both hold a special place in Japan's heart.

There is, of course, a happy medium told us.

It is a crispy pork cutlet that's been covered in panko breadcrumbs, dunked in a deep fryer and laid next to amount of shredded cabbage.

Town.

Casillas can be found in almost every neighborhood in Japan, but in New York cuts a home.

A on West 55th Street is one of the only restaurants that focuses specifically on the dish.

Tell me.

Connect the dots from temporary to Tom Katsu.

I'm meeting Friend and restaurant or security Adi for lunch.

Joining us is TV icon and Japanese food, obsessive Adam Richman, who's always ready to dig into a plate of fried food no matter what country he finds himself in.

Sandra Adam, thank you so much for joining me.

Today.

We are at Katayama to enjoy some tone katsu.

And since everyone has a different dish, I thought maybe we could share because okay, so Dong traditional Katsu, and would you just do they call it Katsu Parmer?

What?

Well, that's just what we started calling.

It's just tomato and cheese.

They probably don't serve this.

Hey, Japan loves cheese and tomato sauce, but from my experience.

Like Katsu.

Yeah.

Like so told cuts of shops in Japan generally serve it like this where you have your choice of what kind of pork that you like, whether it's like a loin or a different part of exactly.

And then they have an option.

Like chicken, white meat, dark meat.

I really I couldn't feel more American right now.

That's why you got you got you got garlic nuts.

What's your opinion of the house?

The flavor?

Yeah.

How's the permission cuts?

You know what?

It's a fine tomato sauce.

But if I if I want one katsu like I want the cutlet, I love the irregularity.

Nor panco has much better surface area than find the ground Italian bread crumbs.

So you get a much more profound crunch, but lighter.

That's what that is.

Suck sucker.

Oh, yeah, just an automatic.

How crunchy and crisp something is.

And that's how you would like absolute describe.

This is so suck sucker.

Yeah, I'm trying my best here, folks.

I'm just tread water.

You're very good.

What would you say?

Makes the perfect fried food not greasy, not greasy.

Okay, which is interesting because all greasy, it's it's made in oil or grease, but it doesn't mean it has to transfer onto the dish.

Look at this subtlety.

Serving the fried food on the wire rack and having that air around is allowing toe actually be dry.

Be crispy when it actually makes contact.

If I may be honest, I mean, I think that the Japanese who fried food, in my opinion better than most, and I think that it's because it's about that sucks soccer.

It's about the mouth feel, and not about how thick the batter is.

I still want to taste what's underneath it, and it's got to be a type of food that's going to retain its crunch from first bite toe last, even when you dip it in sauce.

Anything that's also the big thing to that in Japan, sauces are on this side, not drizzled on tie a squirt bottle.

It's like delicate.

I appreciate that very much.

Try yours.

Yes, please.

Where's the party?

It's supposed to be cracked and just laid on top.

I'd say in Japan we use a lot of raw eggs, but in the U.

S.

Like that's not really a thing.

It's a little bit more like, kind of scrambled and draped on more like 1/2 raw omelet.

I'm gonna try to take this whole thing to the head right now.

It's like the size of a Fiat.

But we believe in you.

Yeah, yeah, number rodeo.

So Japanese uses a lot of puns, and we are very creative about our terminology and phrasing, but told is actually a lucky food that we eat sometimes before we go either into competition or before, maybe we take a test.

Something Weird's exams.

Yeah, so cuts it means to wait.

So even though cuts in this case, it's coincidence it as in a short form of cutlet.

It also is a pun for wanting to win.

So you usually eat something like this.

You need cuts before you go into something that you must win at.

Did you have any rituals of your own before going into competitions?

Hell, you.

So the least macho of all well doing man versus food was calling my mom.

But it's funny how she would downshift from my Jewish mom to like Nikki and Rocky like I'm sure you two the same thing she goes.

Be smart, be safe.

Be strong.

Let him know you come from you show them with Brooklyn's in the house.

I have a question for you guys.

Do you guys have rituals before you eat?

Certainly lucky Moss, for sure, for sure.

Yeah, you must before you receive a meal.

And then other than that, I guess she body is kind of a part of it.

Like, were you telling your hands with a hot towel?

So that what is the actual definition?

With questions of some of the documents and ghosts Osama go hand in hand.

But it does.

Look, Amos, can I mean to the person who prepared it, and I'm going to consume this, but also it has this connotation of I'm going to thank the cabbage for exist exist.

Yeah, or I'm gonna take this pork.

I think it's Osama.

The term gorgeous soul is like a meal and was so some of the styles, like just like thank you for the meal.

It's poetry, and that's the thing that's so so fascinating to me is that when you see people dedicated so much time, energy and effort into just a breaded pork cutlet, there's a gratitude for the opportunity to eat something so delicious and gratitude for the animal that gave its life.

The chef, that Gale's his or her work.

It's one of the things that I will always love.

So much about Japanese culture as it relates to food, is that there is a godliness.

There is a soulful next to it that I find so beautiful.

Well, that was delicious.

I had an incredible meal.

I hope you enjoyed yours is well, I didn't do it so much for joining us.

Both of you.

And also, I was just so delighted to speak so much Japanese with you.

Yeah, it was so fun.

Thank you so much for watching goji gig.

I so appreciate it, Shawn.

Should they like and subscribe like and subscribe.

Thank you.