Aneko, Amy (2007). Let's Cook Japanese Food!: Everyday Recipes for Home Cooking. Chronicle Books. p. 101. ISBN 0-8118-4832-9.
Jennifer Ellen Robertson, ed. (2005). A companion to the anthropology of Japan. Wiley-Blackwell. p. 421. ISBN 0-631-22955-8.
Tsuji, Shizuo; Fisher, M. F. K. (2007). Japanese Cooking: A Simple Art. Kodansha International. p. 240. ISBN 4-7700-3049-5.
Hosking, Richard (1995). A Dictionary of Japanese Food - Ingredients and Culture. Tuttle. p. 159. ISBN 0-8048-2042-2.
"Katsu" (in Japanese). Dictionary of etymology. Difference between katsu and furai is not defined explicitly; however, cuisine made of fish or vegetables are not called katsu}} but called furai
