Yōshoku

InJapanese cuisine,yōshoku(洋食,western food)refers to a style of Western-influenced cooking which originated during theMeiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written inkatakana. It is an example offusion cuisine.
At the beginning of theMeiji Restoration(1868–1912),national seclusionwas eliminated and theMeiji Emperordeclared Western ideas helpful for Japan's future progress. As part of the reforms, the Emperor lifted the ban onred meatand promoted Western cuisine, which was viewed as the cause of the Westerners' greater physical size.Yōshokuthus 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 (washoku), so their private Japanese chefs learned how to cook them Western-style cuisine, often with a Japanese spin.
The first recorded print appearance of the term "yōshoku" dates back to 1872.In the past, the term was for Western cuisine, regardless of the country of origin (as opposed toFrench,English,Italian, etc.), but people became aware of differences between European cuisines andyōshokuin the 1980s, due to the opening of many European restaurants serving more authentically European (non-Japanized) food.
In 1872, Japanese writerKanagaki Robun(仮名垣魯文)popularized the related termseiyō ryōriin hisSeiyō Ryōritsū('western food handbook').Seiyō ryōrimostly refers to French and Italian cooking whileYōshokuis a generic term for Japanese dishes inspired by Western food that are distinct from the washoku tradition.Another difference is thatseiyō ryōriis eaten using a knife and fork, whileYōshokuis eaten using chopsticks and a spoon.
Earlier dishes of European origin – notably thoseimported from Portugal in the 16th centurysuch astempura(inspired by the fritter-cooking techniques of the Portuguese residing in Nagasaki in the 16th century),are not, strictly speaking, part ofyoshoku, which refers only to Meiji-era food. However, someyōshokurestaurants serve tempura.
Yōshokuvaries in how Japanized it is: whileyōshokumay be eaten with a spoon (as inカレー,karē, curry), paired with bread or a plate of rice (calledライス,raisu) and written inkatakanato reflect that they are foreign words, some have become sufficiently Japanized that they are often treated as normal Japanese food (washoku), served alongside rice andmiso soup, and eaten withchopsticks. An example of the latter iskatsu, which is eaten with chopsticks and a bowl of white rice(ご飯,gohan), and may even be served with traditional Japanese sauces such asponzuor grateddaikon, rather than katsu sauce. Reflecting this, katsu is often written inhiraganaasかつ, as a native Japanese word, rather than asカツ(fromカツレツ,katsuretsu, 'cutlet').
Another more contemporary term for Western food ismukokuseki("no-nationality" cuisine).
Jihei Ishii, author of the 1898The Japanese Complete Cookbook(日本料理法大全), states that: "Yōshoku is Japanese food."
Created in theMeiji era, it may not have as long a history aswashoku(Japanese traditional dishes), yet there areyōshokudishes which have themselves become traditional Japanese fare.Yōshokuis considered a field of Japanese cuisine, including such typical adapted meals askatsu, beefsteak,korokke,naporitan,Hayashi riceand curry rice (Japanese curry).Many of these meals are even assumed to bewashoku.
Yōshoku began by altering Western recipes for lack of information about foreign countries' cuisine, or adaptions to suit local tastes, but over time,yōshokualso evolved dishes that were not at all based on European foods, such as chicken rice andomurice(omelette rice). Elaborate sauces were largely eliminated, replaced with tomato ketchup,demi-glace sauceandWorcestershire sauce.
During Japan's modernization, yōshoku was often too expensive for the common man. But after World War II, ingredients foryōshokubecame more widely available and its popularity grew.
Ayōshokuya(洋食屋)is a restaurant whereyōshokudishes are served. During Japan's rapid economic growth people began eatingyōshokuin department store restaurants, but now family restaurants such asDenny'sandSaizeriyaare considered essentialyōshokuestablishments.In addition, there are also a number of upscaleyōshokurestaurants in Japan, such as Shiseido Parlor in Ginza and Taimeiken in Nihonbashi (two areas ofTokyo).