YOSHOKU

'Yoshoku' means dishes that are influenced by western cooking methods, but developed in Japan. From the records Yoshoku first appeared in the Meiji era when Japan opened her doors to foreign culture which was 140 years ago. It has picked up quite a following since, and it is now a key segment of mainstream Japanese food culture. There are many eateries around the country that only serve such dishes, know as Yoshoku-ya, usually providing both chopsticks and cutlery on the table.

Omu-rice is a leading Yoshoku classic of rice with chicken, carrots and onion cooked in ketchup and wrapped by an omelette. The finished product is usually decorated, with a ketchup squeeze bottle. What is shown here was done by Sensei, and not my ego at play.

Other well known Yoshoku dishes are; Spaghetti Napolitan, Ebi (prawns) Fry, Kaki (oysters), Tonkatsu (pork cutlets), Korokke (croquettes), Hambagu (burgers) and last but certainly not the least, to the absolute horror of indigenous Indians, the thick stew-like sweet Japanese curry which is perfect with steamed rice, and it must be Japanese rice, the sticky variety and definitely not Basmati.

Who said the Japanese are inflexible with their food again?