Yoshoku - What Exactly Is it?
What is Yoshoku? At first glance, you might think it’s just another take on fusion cuisine, but Yoshoku is something entirely its own. This unique style of Western-inspired Japanese cooking has been around for over 150 years, blending European influences with local flavors to create dishes that feel both familiar and distinctly Japanese.
From creamy Japanese curry to ketchup-flavored Naporitan pasta, Yoshoku has shaped Japan’s culinary scene in ways that continue to evolve today.
During the Meiji era, Japan opened its doors to the Western world, and the influx of foreign influences began to reshape the country and its food. Back then, the consumption of meat was a big no-no in Japanese culture because of Buddhism. With all these new ingredients and techniques coming into the country, a distinct fusion cuisine was born. Fast forward to the modern day, and Yoshoku is beloved by all ages, from young to old. However it is especially popular amongst the younger generation in Japan.
It’s important to note that Yoshoku is a specific genre of Japanese food. People always get mixed up about this! That fancy and authentic Italian or French restaurant serving a three course meal is NOT YOSHOKU.
Japanese Curry: A Prime Example of Yoshoku
One of the most iconic dishes within Yoshoku both in Japan and abroad is undoubtedly Japanese curry (known as Kare-raisu in Japanese). Although it might seem like a Japanese dish, it’s actually a product of Western influence—specifically the British version of traditional South Asian curry. The British Navy introduced curry to the Japanese Navy in the 19th century, and the rest is history.
You’ve probably noticed that Japanese curry is a lot less spicier and won’t blow your head off. This is because it uses a roux in addition to many sweetening ingredients, like apples and yogurt. Japanese curry is incredibly popular amongst kids for this reason, and even well into adulthood it is eaten multiple times a week. Funny how the Japanese reinvented a dish that was reinvented by the British- that’s the whole theme with Yoshoku itself!
An interesting aspect of Japanese curry is its connection to Japan’s Maritime Self-Defense Forces, because they invented it!! Today, each ship has its own secret recipe for curry, with cooks often competing with one another for the title of the best curry in the fleet.
Naporitan: A Nostalgic Dish of Post-War Japan
Another beloved Yoshoku dish, especially among Japanese children, is Naporitan (or Napolitan)—a pasta dish that has become a staple in Kissaten (traditional Japanese coffee shops). Shigetada Irie, who worked at the Hotel New Grand in Yokohama invented this dish shortly after World War II. He noticed that American soldiers stationed in Japan were eating spaghetti with ketchup as part of their military rations. Wanting to do something a little more creative, he decided to create something tastier by adding garlic, onions, tomato paste, bell peppers, and sausage.
While the dish was an instant hit among the locals, it was quite difficult to buy tomato paste because of the post-war scarcity. As a result, many home cooks substituted tomato ketchup in place of the paste, which ultimately became a defining feature of the dish. Walk into an old school kissaten, and you might hear the sizzle of the spaghetti hitting the pan, followed by the sweet aroma of ketchup caramelizing with onions and sausages. Top it off with a generous sprinkling of parmesan cheese, and you’ve got an umami tsunami of an explosion in your mouth!
This dish holds a special place in the hearts of many Japanese people, evoking feelings of nostalgia for the simpler days of their childhood, including mine! I have vivid memories of excitedly kicking off my shoes and running downstairs from my room to the a steaming plate of Naporitan.
Omurice: A Nostalgic Dish of Post-War Japan
Pasta isn’t the only carb that Japanese love to flavor with ketchup. Omurice is such a delightful and comforting dish! It's interesting how something so simple—ketchup fried rice, an omelette, and a small ladle full of ketchup—can capture so many flavors and textures, making it a dish that's both satisfying and versatile. The way the omelette gently envelopes the rice is like a cozy blanket for the meal, and it really does take skill to perfect that delicate balance of fluffiness and tenderness.
The historical backstory of Omurice, especially its creation at Renga-tei in Ginza during the year 1902, adds a rich layer to the dish. It’s fascinating to think how something that was originally intended for the staff’s quick meal designed to be eaten with a spoon, turned into such a beloved Japanese comfort food. The fact that it became a hit with customers shows just how universal the appeal of a well-cooked, easy-to-eat meal can be! Because the eggs are the star of the show, the key is to use the freshest eggs possible. What good would the dish be if the piece de resistance were to be ruined?
While the standard version only has a serving of ketchup—Omurice can take on so many different forms, from the classic ketchup topping to more luxurious versions with demi-glace or cream stew. It's a great example of how a simple dish can be personalized in so many ways depending on taste, mood, or occasion. I remember debating with my fellow friends as a child about which variation was the tastiest!
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