A Taste of the West, the Japanese Way: Unpacking Yoshoku Cuisine

What exactly is yoshoku? Is it just another word for Western food? Let’s explore the modern Japanese food scene, where two distinct cuisines combine to create gourmet magic.

Introduction to Yoshoku

Yoshoku is a Western-influenced Japanese style of cooking. The term literally translates to ”western food,” and its concept has been around since the Meiji Restoration (1868–1889).

Yoshoku is more than a word. It’s a culinary art that reinvents Western dishes using Japanese ingredients and cooking techniques. The following are examples of yoshoku dishes:

• Omurice (omelette rice)

• Korokke (potato croquettes)

• Castella (sponge cake)

• Doria (rice gratin)

There are dozens of such Japanese dishes, some of which are more popular than others. These yoshoku dishes are as important to Japanese dining as regular traditional Japanese food such as ramen and sushi.

Beloved by both locals and foreigners, they’re sold at all kinds of restaurants. The more traditional Japanese cuisine is called washoku, which means “Japanese food.” Together, yoshoku and washoku form what we know as modern Japanese cuisine.

The History of Yoshoku in Japan

During the start of the Meiji Restoration (1868–1889), Japan’s ruler, Emperor Meij, was focused on incorporating Western ideas into Japanese culture. One of his many reforms had to do with altering the Japanese vegetable-based diet.

Many believed the meat-based diet of the Westerners contributed to their larger sizes. Hence, the Emperor lifted the existing ban on red meat in the country. He also made efforts to promote Western cuisine in Japan. Today, yoshoku relies heavily on red meat.

During the same period, many Westerners in the country did not enjoy the local dishes. Hence, their personal Japanese chefs learned to cook Western-style dishes with a Japanese twist.

Those chefs were responsible for some of the early yoshoku dishes. However, the first print use of the term “yoshoku” did not happen until 1872. Today, the cooking style has become so popular that restaurants outside of Japan also use the same concepts for some of their dishes.

Iconic Yoshoku Dishes

Let’s explore some of the most popular Japanese dishes inspired by Western cuisine. Check out the following:

Omurice: Also known as Japanese omelette rice, omurice is arguably the most popular washoku dish in the country. It consists of fried rice wrapped in fried eggs and topped with tomato ketchup. The common belief is that omurice was first created in 1900 when Renga-tei, a European-style restaurant in Tokyo, tried to create a meal staff could eat with one hand while working with the other. Other stories claim it originated in Osaka in 1925. Today, it’s a popular comfort food in Japan, thanks to its savory and sweet taste.

Nikujaga: This is a Japanese-style beef stew made from thin beef slices, potatoes, and onions cooked in soy sauce, dashi, sugar, and mirin. In 1895, chefs working in the Imperial Japanese Navy created nikujaga as a Japanese alternative to British-style stew. The hearty combination of beef and potatoes, complemented by the savory sauce, made the yoshoku dish an instant hit.

Kareraisu: This is Japanese curry rice. It’s typically homemade by serving vegetables and meat with a thick curry sauce. Kareraisu was introduced to Japan by Brits from India during the Meiji Restoration. The dish is typically eaten with rice. Although its delicious taste appeals to both European and Japanese tastes, it may not be as spicy as curry dishes outside of Japan.

Korokke: Inspired by the French croquette, this yoshoku dish is made by coating pieces of meat, seafood, and vegetables with wheat flour and panko breadcrumbs before deep-frying everything in oil. Introduced to Japan as a French dish for upper-class Japanese people in 1887, korokke has evolved enough to have several regional variations. It has a fluffy and light texture that people absolutely love, either as street food or as a home-cooked meal.

Napolitan: Also known as Naporitan, this dish is named after the Italian city of Naples. It’s a Japanese itameshi pasta meal consisting of ketchup, spaghetti, onions, tomato sauce, mushrooms, green peppers, sausages, bacon, and other ingredients. It was first created by a hotel chef in Yokohama who was forced to use the limited ingredient options available in the aftermath of World War II.

Hambagu: Most people know this meal as the Japanese hamburger steak. It’s a simple dish of ground meat, typically served with rice instead of buns. Japan has lots of hambagu variations, including wafu hambagu and teriyaki hambagu. However, the first version appeared in Yokohama during the Meiji era. Hambagu is famous for its deep flavors and soft, juicy meat.

Doria: This Japanese-style rice gratin is the result of topping cooked white rice with a variety of meat, vegetable, and seafood ingredients and then baking the combination casserole-style. Most versions of Doria contain chicken or shrimp. Like many other yoshoku dishes, doria originated in Yokohama. However, its appearance came in the 1930s, long after the Meiji era ended.

Yoshoku Ingredients: A Fusion of Flavors

Certain key ingredients used in yoshoku dishes help blend Japanese and Western cuisines. You’ll often see them mentioned in recipes for such fusion cuisine. Let’s explore some of these yashoku ingredients.

• Worcestershire sauce: This is a type of fermented condiment consisting of vinegar, sugar, anchovies, garlic, soy sauce, and onions. Despite its English origins, Worcestershire sauce is one of the most common condiments in Japanese cooking, particularly yoshoku dishes.

• Demi-glace sauce: This is another vital condiment in yoshoku. It’s a brown sauce made of espagnole sauce, herbs, stock, and dry sherry. It’s used to make fusion dishes like omurice and nikujaga.

• Panko breadcrumbs: When you need to add crunch to deep-fried food, you should always consider coating it with panko before deep-frying. These Japanese-style breadcrumbs are used in breaded dishes, especially katsu (breaded cutlets).

• Ponzu: This is a citrus-based condiment made from soy sauce, katsuobushi (bonito flakes), citrus juice, water, and kombu (edible kelp).

• Fukujinzuke: Typically used as a condiment for curry and rice, fukujinzuke is an important addition to yoshoku dishes. It’s made by pickling chopped vegetables in a soy-sauce-flavored base.

• O-shinko: This is a type of Japanese pickle. The most common vegetable used is daikon radish.

Cultural Impact of Yoshoku on Japanese Cuisine

Yoshoku is both a form of Japanese cuisine and a reflection of Japan’s openness to international influences. This is evident from the fact that most yoshoku dishes were invented during the Meiji Restoration, a period known for the mass adoption of Western culture.

In terms of globalization, yoshoku has shown how easily culinary cultures can blend to perfection in an enabling environment.

Yoshoku Restaurants in Japan

If you’re looking to try some Japanese-style Western dishes, there are countless options available in Japan. The following is a list of three famous yoshoku restaurants in the country:

• Yoshokuya Fujiya (Osaka): Since 1935, this restaurant has been serving the people of Osaka with a variety of Western-style cuisine. It’s famous for having one of the most delicious hambagu in the country. The eatery loves to add traditional Japanese ingredients to European dishes.

• Korisu (Kyoto): This charming restaurant is run by an all-women team. Together, they have created an outstanding eatery where people go to enjoy pork katsu and European-style macaroni.

• Ponta Honke (Tokyo): Opened in 1903, this restaurant has been providing the people of Tokyo with delicious katsu. Despite the restaurant’s age, it does not shy away from innovating with new variations.

Reviving Classics: How Chefs Are Innovating Traditional Yoshoku Dishes

Contemporary chefs in Japan are reinvigorating traditional yoshoku dishes with modern twists. The pioneers of yoshoku dishes invented them in the Meiji era. However, there was a heavy focus on red meat. Today, that focus has shifted towards vegetables, which serve as a healthy alternative.

Just like the pioneers, these chefs love to use local ingredients while modifying Western dishes. Some go as far as using seasonal ingredients to ensure freshness. 

Celebrating Yoshoku: Festivals and Culinary Events in Japan

Outside of restaurants, yoshoku dishes appear at a wide variety of Japanese festivals, including Gion Matsuri (Kyoto), Tenjin Matsuri (Osaka), and Kanda Matsuri (Tokyo). Since street food is a big part of festivals in the country, deep-fried yoshoku dishes often appear at food stalls. These dishes include piroshiki and katsu.

Conclusion:

Yoshoku, a fusion cuisine that beautifully represents the blending of Eastern and Western culinary practices, is one of the most culturally significant cooking styles in Asia. Tasty and familiar, this dish serves as the best way for Westerners to enjoy Japanese meals without straying too far from what they are used to. The ongoing evolution in the global food scene means that yoshoku dishes will someday be considered international meals.

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