Yoshoku (洋食)

Within the world of Japanese food, you find two main styles: traditional Japanese food, called washoku, and a more recent style called yoshoku. Yoshoku means “Western food,” but it is much more than that. It is a unique kind of food created when Japan started mixing with the Western world. Instead of just copying foreign recipes, Japanese cooks used their own skills to change these dishes and make them into something new. This article will explain more about this special type of cooking, looking at where it came from and why it is still popular in Japan today.

What is Yoshoku? Defining a Culinary Style

Yoshoku refers to a specific type of Japanese cooking that creatively adapts Western dishes to better suit Japanese tastes, ingredients, and dining habits. The foundation of this cuisine is a concept famous as wa-yō setchū, which translates to “Japanese-Western fusion”. The term “yoshoku” itself is a product of this evolution, initially used almost interchangeably with “Western cuisine” in the early Meiji period before its meaning gradually became more specific. As Japanese chefs began to fundamentally change foreign recipes, incorporating local ingredients and cooking techniques, the resulting food became so distinct that it needed its own name. The creation of a new word for this adapted cuisine marks the moment it ceased being an imitation and became a truly original Japanese culinary style.

The Story Behind the Food: A Compact History, Rich with Knowledge

The introduction of Western food to Japan began out of diplomatic necessity in the mid-19th century. Foreign visitors did not well-received this traditional honzen cuisine with its lighter flavors. It prompts an urgent need to serve Western dishes to foster smoother relations. While Western cuisine was initially a luxury enjoyed only by a privileged class, the high cost of imported ingredients and a national push for modernization led to a creative shift. Japanese chefs began to adapt Western dishes using local ingredients and familiar methods, creating a new style of food now known as yoshoku.

A chef at Ginza Rengatei substituted pork for veal and deep-fried it in a method similar to tempura, resulting in a dish that was both filling and suited to Japanese tastes. So over time, this new style of food spread beyond the elite through new business models like “single-dish Western cuisine” and the rise of culinary education for women. The widespread publication of cookbooks and the development of the railway system also helped bring yoshoku into ordinary households and train cars, making it an affordable and everyday staple.

Reference: Plenus

A Portfolio of Yoshoku Classics

The ingenuity behind Yoshoku is best seen in its most popular dishes, each telling a unique story of cultural adaptation.

• Omurice (Omelette Rice)
  • A comfort food that combines the French word “omelette” and the English word “rice,” Omurice features ketchup-flavored fried rice wrapped in a thin, cooked egg layer. It is a dish with more ketchup or a demi-glace sauce that locals cherish for its simple and satisfying taste.
• Curry Rice (Japanese Curry)
  • Introduced to Japan via the British, Japanese curry is notably milder and sweeter than other varieties, with a thick, gravy-like consistency. This beloved dish is a staple in households and has even become a naval tradition in the Japan Maritime Self-Defense Force.
• Korokke (Croquette)
  • Inspired by French and Dutch croquettes, this dish consists of a filling—often a mixture of mashed potatoes and meat—coated in crispy panko breadcrumbs and deep-fried. Korokke began as a high-end meal for the upper class but quickly became a common food item available in grocery stores and street stalls.
• Napolitan (Ketchup Pasta)
  • Napolitan is a uniquely Japanese pasta dish made by stir-frying spaghetti with ketchup, green peppers, onions, and ham. This comfort food was after World War II using readily available ingredients and found in casual diners and convenience stores throughout the country.
• Hamburger Steak (Hambagu)
  • Hambagu is a classic meat dish that adapts the German hamburger steak to Japanese tastes. Made from minced beef and pork kneaded with chopped onions, served with rice and a demi-glace sauce.
• Hayashi Rice
  • Hayashi rice is a rich and tangy dish with thinly sliced beef and vegetables simmered in a demi-glace-inspired sauce. Served over rice and is a popular, easy-to-make home meal.

Conclusion

Yoshoku is more than a list of dishes; it is a delicious record of Japan’s creative and historical journey. It showcases a national characteristic of taking foreign ideas and adapting them to fit a unique cultural context, a process that has resulted in a culinary genre that is a distinct and fundamental part of Japanese gastronomy. Furthermore, these dishes, from the crispy tonkatsu to the comforting omurice, are a celebration of its appeal of a cuisine born where two worlds met and merged on a plate.

For those interested in trying other dishes similar to the ones mentioned in this article, here are a few recommendations: Tonkatsu, Omurice, Curry Rice, Doria, and Napolitan.