alternatehistory.com

Several Chinese dishes came off the boat with Chinese labourers in Yokohama since 1905, but only lamien and dumpling hit a big break in Japan and being adopted as national dishes. We now know them as ramen and gyoza.

Fried rice and mapo tofu came to Japan around the same time, but never become as big as those two. And mapo tofu found more success among Japanese Hawaians than Home Islands.

With different POD and situations, could there be other Chinese dishes introduced by Chinese cooks to Japan around 1905 and go on to be among regular menu in Japanese eateries by the end of 20th century?
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