#Foodie in #Japan series, No. 2: オムハヤシ Omuhayashi rice! It's a combination of #omurice (omelette with fried rice) and #hayashi rice (rice with beef sautéed with onions and mushrooms in a demi-glace sauce). While omurice is said to have originated in Ginza, hayashi rice came from #Hyogo prefecture, which famously produces the world-renowned #Kobe beef. That's why I had this dish when we were in #Himeji because I wanted eggs for breakfast but also wanted meat
Just like my home country, Japan adapts a lot of Western-style dishes and flavors into their own cuisine. They call it yoshoku #洋食 (Western food) but it isn't really Western per se, just a derivative of what we would know it to be in the West. Most of these dishes were created in the Meiji era (1868-1912), a time of cultural and political revolution nationwide as the country's borders opened to the rest of the world after more than 200 years of near-total isolation. In essence, these dishes are quiet reflections of a long-past time when the Japanese people were attempting to reconcile with a newly reintroduced outside world that was changing at an unprecedented pace, threatening to leave them behind. But many of these dishes have now earned their place as daily Japanese fare, and yoshoku is now formally considered a field of Japanese cuisine.
I feel like so many travelers often try the local food but neglect to think about the history behind each dish and consider how they illustrate stories unique to each place we visit. It's such a shame because food is such an integral part of the human story, and if not for engaging with these stories, then what do we travel for? ■
#japan #japangram #instagramjapan #igersjp #japan_focus #japan_of_insta #wanderlust #instatravel #letsgosomewhere #explore #worldnomads #adventureglobal #traveltheworld #passionpassport #travelblogger #traveling #foodstagram #foodporn #kyushu #foodgasm #asianfood #traveldeeeper