Did you know that some of Japan’s most beloved dishes aren’t actually Japanese?
It might surprise you to learn that several foods you think of as quintessentially Japanese actually came from other countries.
Japan’s food culture is famous worldwide.
But even though Japan is an island nation, its cuisine hasn’t developed in total isolation.
Over time, foreign ingredients and cooking styles entered Japanese kitchens.
This led to some surprising origins for dishes you might assume are 100% Japanese.
Here are 5 foreign origins of Japanese foods that might surprise you.
The Norwegian Connection: Raw Salmon on Rice
You might think salmon sushi has been around for ages in Japan, but it’s actually quite new.
This popular dish came about thanks to some clever Norwegians in the 1980s.
They had loads of salmon, but nowhere to sell it, so they set their sights on Japan.
At first, the Japanese weren’t keen.
They saw salmon as a fish you cook, not eat raw, and they were worried about parasites.
But the Norwegians didn’t give up.
They worked with a Japanese frozen food company to change their minds.
It took time, but salmon sushi caught on.
First in shops, then in sushi restaurants.
Now, it’s a favourite everywhere.
Next time you’re munching on that pink, buttery fish atop rice, remember its surprising roots.
It’s a tasty example of how foods can travel and change.
Before Norwegian salmon, tuna was the go-to fish for sushi in Japan.
Now, salmon often tops the list of most popular sushi toppings.
It just goes to show how tastes can change!
The Crispy Delight from Abroad
You might think tempura is as Japanese as sushi, but this crispy treat has quite the global history.
It all started with a Portuguese dish called “peixinhos da horta” – little fish of the garden.
Funny name, right?
These weren’t actual fish but veggies dipped in batter and fried.
Portuguese traders who landed in Japan in the 16th century brought this cooking technique along.
The Japanese loved it and made it their own.
They tweaked the batter, using cold water to create that light, airy coating you know and love today.
Tempura became a hit in Japan.
Chefs started frying all sorts of goodies such as prawns, fish, and loads of veggies.
It’s now a staple in Japanese cuisine, but remember its globe-trotting roots next time you munch on some crispy tempura!
The word “tempura” might come from the Latin “tempora,” referring to times when Catholics avoided meat.
Who knew your favourite fried snack had such a religious connection?
Tonkatsu
You might think tonkatsu is as Japanese as it gets, but this crispy pork cutlet has foreign roots.
It’s a tasty twist on European cooking that’s become a favourite in Japan.
Tonkatsu popped up in the late 1800s when Japan was keen to try Western ideas.
Chefs took the European way of cooking meat and gave it a Japanese spin.
They coated pork in panko breadcrumbs and fried it until golden.
The result?
A crunchy outside and juicy inside that’s hard to resist.
The dish quickly caught on.
You’ll find it in cafes, fancy restaurants, and even as a sandwich filling.
It’s often served with shredded cabbage, rice, and a tangy sauce.
Some places let you grind your own sesame seeds to mix into the sauce.
Next time you bite into a tonkatsu, you’re tasting a bit of culinary history.
It’s a yummy example of how Japan took a foreign idea and made it their own.
Omurice
You might think omurice is a traditional Japanese dish, but it’s actually got French roots.
This tasty meal combines fried rice with a thin omelette on top, often finished with a squirt of ketchup.
The name “omurice” comes from blending the English words “omelette” and “rice”.
Chefs in Japan came up with this fusion food in the early 1900s.
They took inspiration from Western-style omelettes but gave it a Japanese twist.
To make omurice at home:
- Fry up some rice with veggies and meat
- Cook a thin omelette
- Wrap the omelette around the rice
- Top with ketchup or demi-glace sauce
It’s become a favourite in Japanese homes and cafes.
Kids especially love the fun mix of flavours and textures.
You’ll often see omurice shaped like hearts or decorated with cute designs in sauce.
Karaage
You might think karaage is a traditional Japanese dish, but it’s got some foreign roots.
This crispy fried chicken is a crowd-pleaser in Japan, but its cooking method actually came from abroad.
Karaage uses a Chinese frying technique that made its way to Japan.
The name itself gives a clue – “kara” means Chinese, and “age” means fried.
While it’s now a staple in Japanese izakayas and homes, it’s a relatively new addition to the cuisine.
The dish typically features bite-sized pieces of chicken marinated in soy sauce, ginger, and garlic.
Then, it’s coated in potato starch or flour and deep-fried to golden perfection.
The result?
Juicy meat with a satisfyingly crunchy exterior.
Here’s a quick breakdown of karaage’s key features:
- Main ingredient: Chicken (usually thigh meat)
- Coating: Potato starch or flour
- Flavourings: Soy sauce, ginger, garlic
- Cooking method: Deep-frying
Next time you munch on this tasty snack, remember its journey from China to Japan.
It’s a yummy example of how food travels and evolves across cultures.
