[ChrisLehrer]

Originally Posted by Trifoilum

washoku? Is it Japanese home cooking, IINM?

Japanese cuisine in general, but in this context home cooking, yes.

But they do take inspiration on other country's dishes, even in ramen, no?

Especially in ramen. Ramen is generally thought of as Chinese food, not Japanese. The dish is also often called chuka-soba, meaning "Chinese noodles." Thus the use of a chicken-pork broth, which essentially does not exist anywhere in washoku.

[ramen]

Ramen is Chinese, tempura is from Portugal and curry rice is from England.

My school lunch today will consist of ketchup spaghetti, now I really wonder where they digged that one up? Japanese food interpretation of foreign food is often weird, sometime delicious, sometime raises questions...

I strongly recommend the Elizabeth Andoh book about Washoku, it's a great introduction to the real japanese home cooking.

I am Canadian and our perception of Japanese cooking is often off by a mile, once you have lived in Japan, you discover a whole universe of taste.

I wrote an article about seasonal cooking for an Hiroshima based web magazine
Wide Island View Blog Archive An introduction to seasonal eating in Japan

I have a couple of basic recipes on that web site and I will add some more in the near future.

[ChrisLehrer]

I believe ketchup spaghetti arose during the Occupation, when American products -- including ketchup -- were readily available and fairly cheap. It began as a substitute for tomato sauce, I'm told, but to my mind that does raise the question of just how much tomato sauce was really available before the War.

On a sort of related note, did you know that Worcestershire sauce, which is the stuff they put on tonkatsu (not tonkOtsu!), first caught on because the Japanese assumed it was sort of the English equivalent of soy sauce? Same thing with ketchup: the American equivalent of soy sauce. You know, it's a sauce you use in absolutely everything, for that authentic home-style taste, right? So when you make breaded pork cutlets, just like they do in England, you put on authentic English sauce, just like they do in England. Right?

[ramen]

Originally Posted by ChrisLehrer

I believe ketchup spaghetti arose during the Occupation, when American products -- including ketchup -- were readily available and fairly cheap. It began as a substitute for tomato sauce, I'm told, but to my mind that does raise the question of just how much tomato sauce was really available before the War.

Thanks Chris, I didn't think about that one!

Tomatoes are simply delicious in Japan, my region produces great tomatoes including one that looks like an Italian tomatoes. A 90 years old farmer told me they were American tomatoes, but I will never complain when I am given free tomatoes.

I also doubt tomato sauce was available before the war!

[Trifoilum]

hee, nice article you wrote there

I'm currently very intrigued about Washoku, actually. It's...yeah, another side that's very mysterious about Japan, but I guess that's also the case with American or Canadian or Indonesian home cooking; it's a secret only known from kitchen to kitchen.

spaghetti with ketchup, nutrition and simplicity aside, sounds good and a quick fast food. >_>; This is from someone who made stir-fry spaghetti with peanut sauce.

Japanese do have their own take on international food. I've visited a restaurant that made pasta dishes, Japanese style (think spaghetti meets ramen) and yeah, even though the visible ingredients are mostly italian (basil, ham, tomato) the taste was very subtle.

the origin of tonkatsu sauce is simply hilarious. XD I guess we have to salute Japan for their creativity..

[Trifoilum]

A..related story of my own. Just visited a ramen shop, now this one seems to be an authentic one. Their soup is so rich and creamy, I ordered a miso one and it's...so...creamy. My stomach just cried a little.

They also have tonkotsu but it's sold out D: due to shipping problems. But there it's said that the soup was simmered over 3 days?

I'm happy and full.

[Blueicus]

Interesting, I've found that Hong Kong interpretation of western food is similar in spirit to Washoku, though probably with a more British slant. My aunt makes spaghetti sauce with ketchup, have macaroni in broth and PB stuffed french toast for afternoon "tea" and our recipe for "portugese chicken" is it being baked in a yellow curry and coconut sauce.