Omurice: A Must Try Treat in Japan

posted on October 3, 2015

Japanese food is renowned internationally for its freshness, high quality, health benefits and general deliciousness. It is fairly easy to recognize a Japanese dish and distinguish it from other Asian dishes.

In Japanese language the term washoku refers to traditional Japanese food and yoshoku is used to describe food from the West. For the most it is very straightforward to separate the two; pizza is yoshoku and sushi is washoku, but sometimes it’s a little grey, ramen for example hails from China, so which bracket does this food fall under?

Omurice is considered by most Japanese as yoshoku and is available at most Western style family restaurants, placed next to hamburgers on the menu, but Omurice is disputably washoku. It is a Western influenced dish that was created in Japan in the 1900′s. Arguably it could fall under both washoku and yoshoku, but as it was created in Japan, I’m going with washoku.

Compared with other washoku dishes, omurice is modern cuisine, the origins are a bit shady, but it seems that an experimental chef in Ginza came up with the recipe, it’s not rocket science but the basic elements and bounding together of egg and rice make for an unassuming but superbly satisfying combination.

The widespread popularity of the dish has reached neighboring countries Taiwan and South Korea where you can find the dish in local haunts. The name has also filtered into Hangol, 오무라이스 pronounced omeuraisu, and follows the same recipe and method as the Japanese version, with the only variation being the optional addition of kimchi.

Omurice isn’t the most ascetically pleasing dish however I was pleasantly surprised the first time I tried it- like all foodie things in Japan, the preparation, formulation of ingredients and execution rarely displease the epicure.

source by newsonjapan
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