Archive for December 15th, 2020

December 15, 2020

Yoshoku

Tonkatsu

In Japanese cuisine, yoshoku [yoh-shoo-koo] (‘western food’) refers to a style of Western-influenced cooking which originated during the Meiji Restoration (1868, a period of rapid industrialization and Westernization). These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in Japanese. It is an example of fusion cuisine. Another, more contemporary, term in Japan for the Western food is ‘mukokuseki’ (‘no-nationality’ cuisine).

At the beginning of the Meiji Restoration, 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. Yƍshoku 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.

read more »

Tags: