Yōshoku (Western-Style Japanese Cusine)

After Japan opened its doors to the world in the Meiji era, the cuisine shifted, embracing Western ingredients and techniques while using them in a uniquely Japanese way. Germans introduced hamburg steak, but in Japan, it was served with rice instead of bread or potatoes. The British brought curry from India, which was thickened with a roux and balanced with fruit to tame the heat. French croquettes became korokke, filled with mashed potatoes instead of béchamel. Over time, these Western-style dishes evolved into a genre known as yōshoku, and their presence on the Japanese table has become as common as miso soup and rice.