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Yōshoku

May 07, 2023

In Japanese cuisine, yōshoku (洋食, western food) 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 example of fusion cuisine.

History

At the beginning of the Meiji Restoration (1868 to 1912), national seclusion was eliminated and the Meiji Emperor declared Western ideas helpful for Japan's future progress. As part of the reforms, the Emperor lifted the ban on red meat and promoted Western cuisine, which was viewed as the cause of the Westerners' greater physical size. Yōshoku thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. Additionally, many of the Westerners who started to live in Japan at that time refused to touch traditional Japanese food, and so their private Japanese chefs learned how to cook them Western-style cuisine, often with a Japanese spin.[1]

The first recorded print appearance of the term "yōshoku" dates back to 1872.[2] In the past, the term was for Western cuisine, regardless of the country of origin (as opposed to French, English, Italian, etc.), but people became aware of differences between European cuisines and yōshoku in the 1980s, due to the opening of many European restaurants serving more authentically European (non-Japanized) food.[3]

In 1872, Japanese writer Kanagaki Robun (仮名垣魯文) popularized the related term seiyō ryōri in his Seiyō Ryōritsū (i.e. "western food handbook").[4] Seiyō ryōri mostly refers to French and Italian cooking while Yōshoku is a generic term for Japanese dishes inspired by Western food that are distinct from the washoku tradition.[5] Another difference is that seiyō ryōri is eaten using a knife and fork, while Yōshoku is eaten using chopsticks and a spoon.[5]

Earlier dishes of European origin – notably those imported from Portugal in the 16th century such as tempura (inspired by the fritter-cooking techniques of the Portuguese residing in Nagasaki in the 16th century),[6] are not, strictly speaking, part of yoshoku, which refers only to Meiji-era food. However, some yōshoku restaurants serve tempura.

Yōshoku varies in how Japanized it is: while yōshoku may be eaten with a spoon (as in カレー, karē, curry), paired with bread or a plate of rice (called ライス, raisu) and written in katakana to reflect that they are foreign words, some have become sufficiently Japanized that they are often treated as normal Japanese food (washoku): served alongside rice and miso soup, and eaten with chopsticks.

An example of the latter is katsu, which is eaten with chopsticks and a bowl of rice (ご飯, gohan), and may even be served with traditional Japanese sauces such as ponzu or grated daikon, rather than katsu sauce. Reflecting this, katsu is often written in hiragana as かつ, as a native Japanese word, rather than as カツ (from カツレツ, katsuretsu, "cutlet").

Another, more contemporary, term for the Western food is mukokuseki (“no-nationality” cuisine).[7]

Overview

Jihei Ishii, author of the 1898 The Japanese Complete Cookbook (日本料理法大全), states that: "Yōshoku is Japanese food."[citation needed]

Created in the Meiji era, it may not have as long a history as Washoku (Japanese traditional dishes), yet there are yōshoku dishes which have themselves become traditional Japanese fare.[citation needed] Yōshoku is considered a field of Japanese cuisine, including such typical adapted meals as katsu, beefsteak, korokke, naporitan, Hayashi rice and curry rice (Japanese curry).[8] Many of these meals are even assumed to be washoku.[citation needed]

Yōshoku began by altering Western recipes for lack of information about foreign countries’ cuisine, or adaptions to suit local tastes, but over time, yōshoku also evolved dishes that were not at all based on European foods, such as chicken rice and omurice (omelette rice). Elaborate sauces were largely eliminated, replaced with tomato ketchup, demi-glace sauce and Worcestershire sauce.[citation needed]

During Japan's modernization, yōshoku was often too expensive for the common man. But after World War II, ingredients for yōshoku became more widely available and its popularity grew.[citation needed]

A yōshokuya (洋食屋) is a restaurant where yōshoku dishes are served. During Japan's rapid economic growth people began eating yōshoku in department store restaurants, but now family restaurants such as Denny's and Saizeriya are considered essential yōshoku establishments.[3] In addition, there are also a number of upscale yōshoku restaurants in Japan, such as Shiseido Parlor in Ginza and Taimeiken in Nihonbashi (two areas of Tokyo).[citation needed]

Typical yōshoku dishes

 
Tarako Spaghetti
 
Tonkatsu
  • Castella[9]
  • Curry[8][10]
  • Stew[11]
  • Korokke[13]
  • Chicken nanban (チキン南蛮, chikin nanban): fried chicken seasoned with vinegar and tartar sauce
  • Piroshiki
  • Fried
    • Deep-fried oysters (カキフライ, kakifurai)
    • Fried prawn (エビフライ, ebifurai)
  • Beefsteak (ビーフステーキ, Bīfusutēki): Steak with Japanese-style sauce
  • Meuniere
  • Spaghetti
    • Naporitan: Ketchup spaghetti with sausage and vegetables[14]
    • Tarako Spaghetti (たらこスパゲッティ, tarako spaghetti): Japanese tarako (cod roe) spaghetti
    • Japanese mushroom spaghetti (和風きのこスパゲッティ, Wafu kinoko spaghetti): Japanese style soy sauce and mushroom spaghetti
    • Ankake spaghetti (あんかけスパゲッティ, Ankake spaghetti): this dish is mainly eaten in Nagoya. Spaghetti with a spicy sticky sauce.
    • Nattō spaghetti (納豆スパゲティ, Nattō spaghetti)
    • Edible wild plants spaghetti (山菜スパゲティ, Sansai spaghetti)
    • Tuna spaghetti (ツナスパゲティ, Tuna spaghetti)
    • mizore (grated radish) spaghetti (みぞれスパゲティ, Mizore spaghetti): mizore had come from the name of the Japanese wet snow
  • Cutlet
    • Tonkatsu
    • Fried chicken (chicken katsu)
    • Beef cutlet (beef katsu)
    • Ham katsu
    • Menchi katsu[8]
    • Turkish rice (torukorice): Pilaf flavored with curry, naporitan spaghetti and tonkatsu with Demi-glace sauce
  • Omurice
  • Steak[15]
  • Mikkusu sando (ミックスサンド) – assorted sandwiches, especially egg salad, ham, and cutlet[16]
  • Gratin[17]
  • Doria (ドリア): Roasted pilaf with béchamel sauce and cheese
  • Pilaf

See also

References

  1. ^ Farley, David (15 July 2020). "Japan's surprising 'Western' cuisine". BBC News. Retrieved 15 July 2020.
  2. ^ Nancy K. Stalker (2018). Devouring Japan: Global Perspectives on Japanese Culinary Identity. Oxford University Press. p. 171. ISBN 978-0-19-024040-0.
  3. ^ a b Norimitsu Onishi (2008-03-26). "Spaghetti Stir-Fry and Hambagoo: Japan Looks West". New York Times. Retrieved 2008-09-11.
  4. ^ "西洋料理通. 巻上,附録 / 仮名垣魯文 編 ; 暁斎 画".
  5. ^ a b Aoki Yuriko (12 November 2019). "Yōshoku: A Japanese Take on Western-Style Cuisine Culture Food and Drink Guide to Japan". nippon.com. Retrieved 12 May 2020.
  6. ^ Peter Hum (15 August 2019). "What makes restaurant food 'authentic,' and who gets to decide?". Ottawa Citizen. Retrieved 12 May 2020.
  7. ^ Kansai: Rough Guides Snapshot Japan. Penguin. 2014. p. 131. ISBN 9780241014172.
  8. ^ a b c d Robbie Swinnerton (18 November 2014). "Toyoken: Narisawa's take on 'yoshoku' cuisine". The Japan Times. Retrieved 12 May 2020.
  9. ^ Levin Tan (26 October 2018). "Memories of meals: RAMEN SHOP and the power of food films". japanesefilmfestival.net. Retrieved 12 May 2020.
  10. ^ Mina Holland (7 October 2017). "Masterchef's Tim Anderson's kitchen – and his recipe for chicken katsu curry". The Guardian. Retrieved 12 May 2020.
  11. ^ a b Makiko Itoh (16 October 2015). "An idea simmering for centuries: Japanese 'white stew'". The Japan Times. Retrieved 12 May 2020.
  12. ^ Makiko Itoh (22 April 2017). "The storied history of the potato in Japanese cooking". The Japan Times. Retrieved 12 May 2020.
  13. ^ John Maher (29 August 2017). "The Addictive Animated Food of Miyazaki Films". Thrillist. Retrieved 12 May 2020.
  14. ^ Makiko Itoh (20 January 2015). "Spaghetti Napolitan is Japan's unique take on pasta". The Japan Times. Retrieved 12 May 2020.
  15. ^ Peter Allen (16 October 2019). "Steak Japanese Style: Chaliapin Steak". onthegas.org. Retrieved 12 May 2020.
  16. ^ Karen Barnaby (17 September 2019). "Karen Barnaby: Try a Japanese sando to expand your sandwich repertoire". Vancouver Sun. Retrieved 12 May 2020.
  17. ^ Yukari Sakamoto (8 February 2018). "Our Complete Yoshoku Guide". metropolisjapan.com. Retrieved 12 May 2020.

May 07, 2023
yōshoku, japanese, cuisine, yōshoku, 洋食, western, food, refers, style, western, influenced, cooking, which, originated, during, meiji, restoration, these, primarily, japanized, forms, european, dishes, often, featuring, western, names, usually, written, kataka. In Japanese cuisine yōshoku 洋食 western food 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 example of fusion cuisine Hayashi rice Contents 1 History 2 Overview 3 Typical yōshoku dishes 4 See also 5 ReferencesHistory EditAt the beginning of the Meiji Restoration 1868 to 1912 national seclusion was eliminated and the Meiji Emperor declared Western ideas helpful for Japan s future progress As part of the reforms the Emperor lifted the ban on red meat and promoted Western cuisine which was viewed as the cause of the Westerners greater physical size Yōshoku thus relies on meat as an ingredient unlike the typical Japanese cuisine at the time Additionally many of the Westerners who started to live in Japan at that time refused to touch traditional Japanese food and so their private Japanese chefs learned how to cook them Western style cuisine often with a Japanese spin 1 The first recorded print appearance of the term yōshoku dates back to 1872 2 In the past the term was for Western cuisine regardless of the country of origin as opposed to French English Italian etc but people became aware of differences between European cuisines and yōshoku in the 1980s due to the opening of many European restaurants serving more authentically European non Japanized food 3 In 1872 Japanese writer Kanagaki Robun 仮名垣魯文 popularized the related term seiyō ryōri in his Seiyō Ryōritsu i e western food handbook 4 Seiyō ryōri mostly refers to French and Italian cooking while Yōshoku is a generic term for Japanese dishes inspired by Western food that are distinct from the washoku tradition 5 Another difference is that seiyō ryōri is eaten using a knife and fork while Yōshoku is eaten using chopsticks and a spoon 5 Earlier dishes of European origin notably those imported from Portugal in the 16th century such as tempura inspired by the fritter cooking techniques of the Portuguese residing in Nagasaki in the 16th century 6 are not strictly speaking part of yoshoku which refers only to Meiji era food However some yōshoku restaurants serve tempura Yōshoku varies in how Japanized it is while yōshoku may be eaten with a spoon as in カレー kare curry paired with bread or a plate of rice called ライス raisu and written in katakana to reflect that they are foreign words some have become sufficiently Japanized that they are often treated as normal Japanese food washoku served alongside rice and miso soup and eaten with chopsticks An example of the latter is katsu which is eaten with chopsticks and a bowl of rice ご飯 gohan and may even be served with traditional Japanese sauces such as ponzu or grated daikon rather than katsu sauce Reflecting this katsu is often written in hiragana as かつ as a native Japanese word rather than as カツ from カツレツ katsuretsu cutlet Another more contemporary term for the Western food is mukokuseki no nationality cuisine 7 Overview EditJihei Ishii author of the 1898 The Japanese Complete Cookbook 日本料理法大全 states that Yōshoku is Japanese food citation needed Created in the Meiji era it may not have as long a history as Washoku Japanese traditional dishes yet there are yōshoku dishes which have themselves become traditional Japanese fare citation needed Yōshoku is considered a field of Japanese cuisine including such typical adapted meals as katsu beefsteak korokke naporitan Hayashi rice and curry rice Japanese curry 8 Many of these meals are even assumed to be washoku citation needed Yōshoku began by altering Western recipes for lack of information about foreign countries cuisine or adaptions to suit local tastes but over time yōshoku also evolved dishes that were not at all based on European foods such as chicken rice and omurice omelette rice Elaborate sauces were largely eliminated replaced with tomato ketchup demi glace sauce and Worcestershire sauce citation needed During Japan s modernization yōshoku was often too expensive for the common man But after World War II ingredients for yōshoku became more widely available and its popularity grew citation needed A yōshokuya 洋食屋 is a restaurant where yōshoku dishes are served During Japan s rapid economic growth people began eating yōshoku in department store restaurants but now family restaurants such as Denny s and Saizeriya are considered essential yōshoku establishments 3 In addition there are also a number of upscale yōshoku restaurants in Japan such as Shiseido Parlor in Ginza and Taimeiken in Nihonbashi two areas of Tokyo citation needed Typical yōshoku dishes Edit Korokke Cream stew Tarako Spaghetti Tonkatsu Castella 9 Curry 8 10 Stew 11 Hayashi rice 8 Cream stew 11 Nikujaga 肉じゃが 12 Korokke 13 Chicken nanban チキン南蛮 chikin nanban fried chicken seasoned with vinegar and tartar sauce Piroshiki Fried Deep fried oysters カキフライ kakifurai Fried prawn エビフライ ebifurai Beefsteak ビーフステーキ Bifusuteki Steak with Japanese style sauce Meuniere Spaghetti Naporitan Ketchup spaghetti with sausage and vegetables 14 Tarako Spaghetti たらこスパゲッティ tarako spaghetti Japanese tarako cod roe spaghetti Japanese mushroom spaghetti 和風きのこスパゲッティ Wafu kinoko spaghetti Japanese style soy sauce and mushroom spaghetti Ankake spaghetti あんかけスパゲッティ Ankake spaghetti this dish is mainly eaten in Nagoya Spaghetti with a spicy sticky sauce Nattō spaghetti 納豆スパゲティ Nattō spaghetti Edible wild plants spaghetti 山菜スパゲティ Sansai spaghetti Tuna spaghetti ツナスパゲティ Tuna spaghetti mizore grated radish spaghetti みぞれスパゲティ Mizore spaghetti mizore had come from the name of the Japanese wet snow Cutlet Tonkatsu Fried chicken chicken katsu Beef cutlet beef katsu Ham katsu Menchi katsu 8 Turkish rice torukorice Pilaf flavored with curry naporitan spaghetti and tonkatsu with Demi glace sauce Omurice Steak 15 Hamburg Mikkusu sando ミックスサンド assorted sandwiches especially egg salad ham and cutlet 16 Gratin 17 Doria ドリア Roasted pilaf with bechamel sauce and cheese PilafSee also EditList of common yōshoku dishes Hong Kong style Western cuisine a similar phenomenon in Hong Kong Haipai cuisine a similar phenomenon in ShanghaiReferences Edit Farley David 15 July 2020 Japan s surprising Western cuisine BBC News Retrieved 15 July 2020 Nancy K Stalker 2018 Devouring Japan Global Perspectives on Japanese Culinary Identity Oxford University Press p 171 ISBN 978 0 19 024040 0 a b Norimitsu Onishi 2008 03 26 Spaghetti Stir Fry and Hambagoo Japan Looks West New York Times Retrieved 2008 09 11 西洋料理通 巻上 附録 仮名垣魯文 編 暁斎 画 a b Aoki Yuriko 12 November 2019 Yōshoku A Japanese Take on Western Style Cuisine Culture Food and Drink Guide to Japan nippon com Retrieved 12 May 2020 Peter Hum 15 August 2019 What makes restaurant food authentic and who gets to decide Ottawa Citizen Retrieved 12 May 2020 Kansai Rough Guides Snapshot Japan Penguin 2014 p 131 ISBN 9780241014172 a b c d Robbie Swinnerton 18 November 2014 Toyoken Narisawa s take on yoshoku cuisine The Japan Times Retrieved 12 May 2020 Levin Tan 26 October 2018 Memories of meals RAMEN SHOP and the power of food films japanesefilmfestival net Retrieved 12 May 2020 Mina Holland 7 October 2017 Masterchef s Tim Anderson s kitchen and his recipe for chicken katsu curry The Guardian Retrieved 12 May 2020 a b Makiko Itoh 16 October 2015 An idea simmering for centuries Japanese white stew The Japan Times Retrieved 12 May 2020 Makiko Itoh 22 April 2017 The storied history of the potato in Japanese cooking The Japan Times Retrieved 12 May 2020 John Maher 29 August 2017 The Addictive Animated Food of Miyazaki Films Thrillist Retrieved 12 May 2020 Makiko Itoh 20 January 2015 Spaghetti Napolitan is Japan s unique take on pasta The Japan Times Retrieved 12 May 2020 Peter Allen 16 October 2019 Steak Japanese Style Chaliapin Steak onthegas org Retrieved 12 May 2020 Karen Barnaby 17 September 2019 Karen Barnaby Try a Japanese sando to expand your sandwich repertoire Vancouver Sun Retrieved 12 May 2020 Yukari Sakamoto 8 February 2018 Our Complete Yoshoku Guide metropolisjapan com Retrieved 12 May 2020 Retrieved from https en wikipedia org w index php title Yōshoku amp oldid 1150295867, wikipedia, wiki, book, books, library,

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