Yoshoku and Chuka: The Japanized Western and Chinese Dishes (How to Enjoy Japanese Food Even Ten Times Better Book 1)

Hikari Dept, a Japan National Certified Guide/Interpreter, presents the first volume in the series How to Enjoy Japanese Food Even Ten Times Better, introducing Japanese everyday foods that are not yet known to overseas and only enjoyed by the country€s people.

The second and third volumes of this series are also available in Kindle store: Sushi: Its Unknown Varieties and History (http://www.amazon.com/dp/B00GQFU1NE/), and The Umami Formula: Udon, Soba, Tempura and the Birth of Ramen
(http://www.amazon.com/dp/B00L1QUHDM).

With the increase in Japanese restaurants, yoshoku, the €˜Japanized€ European cuisine including Japanese curry, tonkatsu, and katsu-curry, and chuka, the Japanized Chinese cuisine such as ramen and gyoza have come to be rather popular in overseas countries.

However, these yoshoku and chuka dishes known abroad are only the tip of an iceberg of yoshoku and chuka varieties that are eaten in Japan on everyday basis. This book discusses and illustrates the various yoshoku and chuka dishes with a number of photographs as well as their details, the eating manner, their roots, their historical and cultural backgrounds.

When you hear €˜Japanese food€, you will picture tempura or sushi in the first place. However, the Japanese eat chuka and yoshoku more often than tempura and sushi. Yoshoku and chuka have already rooted in Japan as soul food.

This book will be a great help of your amazing culinary experiences in the food-crazy country. It would be a waste of your travel if you end up eating only sushi and tempura in Japan - with this book, do try lovely yoshoku and chuka that are only available in Japan.

If you are a frequent visitor who is already familiar with yoshoku and chuka cuisine, you might have had some questions like;

- Why is tonkatsu not seasoned, and how to eat it?
- Why do they eat ramen at counter at ramen shops?
- Why does Japanese curry fall into not Indian cuisine but yoshoku?
- Why do they eat raw cabbage as salad?
- Why do they fry gyoza dumplings, while they are always boiled in China?
- Why is Sichuan cuisine widespread in Japan in particular among other Chinese cuisine varieties?

This book also answers to these questions, and with this book, you will be able to learn yourself not only the culinary background of yoshoku and chuka but the country€s history and culture beyond your expectation.