Food with Japanese adaptation

[misa.j]

The Japanese are well-known for importing other cultures and Japanizing them. Food is a good example. Many non-Japanese restaurants are run by the Japanese, not like the US where the Greeks cook Greek food.

The Japanese adapted dishes from the Western and other Asian countries by using the ingredients that suit their taste. They made pizza with toppings only the Japanese would eat or pasta sauce with fish row and seaweed; I just found funny ones, they serve rice balls with fried chicken at KFC, and seasoned salt(nori, curry, Mexican, barbecue flavored) for their fries at McDonald's.
I'm sure there are many, many more that I don't even know. Can you guys think of any?

I thought it might be interesting for people who are or will be in Japan to have other kind of food experiences than traditional Japanese foods.

[epigene]

Konnichiwa, misa-san! Ohisashiburi-desu! :-)
My favorite "mix" of Japanese and Western is at Mos Burger (Japan's upscale version of McDonalds):
http://www.mos.co.jp/menu/rice/
I like the Rice Burgers!! (Yum, yum!!:cool: ) It's toasted onigiri sliced into halves and sandwiched with a variety of stuff.
I think they've been fiddling with the variety of rice burgers, because I haven't tasted any of what is on the menu today. But, I think I like the "Kaisen Kakiage" version!!
Also, there's "ebi-burger" at the Mac. (Making me hungry...:gohan: )
http://pds.exblog.jp/pds/1/200511/02/06/e0041806_23123681.jpg

[misa.j]

Hi epigene! Nice to see you again!
Thanks for the link of Mos Burger. I've known about their rice burgers but never had them. They look good though. Does rice hold its shape and not fall apart while you eat? I've always wondered about that.

I think how the fast food chains in Japan came up with those menus and started to give people more choices is a very interesting market strategy.

[epigene]

Does rice hold its shape and not fall apart while you eat? I've always wondered about that.
I think how the fast food chains in Japan came up with those menus and started to give people more choices is a very interesting market strategy.
For some reason, they don't fall apart!! (They've done their homework.... :cool: )
Another popular dish with Japanese adaptation that I'm sure you know:
http://images.google.com/images?q=tbn:FLbjn7YhrB7uFM:image.blog.livedoor.jp/naname/imgs/3/6/3695ee8f.jpg
I love this!! (The key to good tarako spaghetti is "kobu-cha" that adds body to the sauce!)

[Hiroyuki Nagashima]

Japanese style spaghetti

The spaghetti which I like is "MENTAIKO (Alaska pollack roe seasoned with redpepper) spaghetti"
http://www.ekipara.com/special/200506style/05/image/img04.jpg

I like spaghetti Napolitana, too.

Though there is NATTO spaghetti, I do not like it.
http://gourmet.goo.ne.jp/recipes/img/531.jpg

[yukio_michael]

The one thing that I miss from living in the states is that if I go to a different restaraunt I'll get different food---- In Japan generally, with the exception of Korean, Chinese.... if you go to a restaraunt no matter what is served, it's generally in a form that the Japanese deem to be 'better' than the original...

Putting mayo on pizza, is almost like putting katsup on steak---

[misa.j]

Oh, even at Korean and Chinese restaurants if they are run by the Japanese, authenticity is diluted to Japanese versions of their dishes although it might not be as noticeable as mayo on pizza.
Say, the ones in Chinatown or Korean street in NY, and your local restaurant or Korean BBQ chain have distinctive differences.

I find a slight clumsiness in food the Japanese adapted.