Crossed Borders
Some "Japanese" dishes were born abroad, and some dishes Japanese people think of as Western or Chinese took shape in Japan. These articles trace where each one came from, without treating either version as a lesser copy.
Katsu Curry in Britain, Philadelphia Rolls in America: "Japanese" Dishes Born AbroadKatsu curry, Philadelphia rolls, spicy mayo, sriracha, sushi burritos and Spam musubi: what's known about where each took shape, and what the words mean in Japan.
Yōshoku and Chūka: Japan's Own "Western" and "Chinese" FoodOmurice, napolitan, doria, ramen and tenshinhan grew up in Japan. What yōshoku and chūka mean, and who claims each dish, with sources.
Mochi Ice Cream Started in Japan: Yukimi Daifuku and the US StoryLotte launched Yukimi Daifuku, ice cream wrapped in mochi, in Japan in 1981. Mikawaya's mochi ice cream debuted in Hawaii in 1994. How the two stories fit.
"Hibachi" Isn't a Griddle — Hibachi Fried Rice and Yum Yum Sauce ExplainedIn Japanese, a hibachi is a charcoal brazier. What the American hibachi griddle really is, what's known about yum yum sauce's origins, and a garlic rice recipe.
Japanese Curry Is Not Indian Curry. It's a Stew.Japanese curry reached Japan via Britain as a flour-thickened, stew-like dish. What's really in a roux block, and how to build one from scratch.