There is a wide variety of rice bowl dishes that have evolved uniquely in Japan, including beef bowls, oyakodon, katsudon, tendon, seafood bowls, and Chinese rice bowls.
Since Japan has a rice-based culture, I think the idea of ​​putting it on rice and eating it quickly led to it being popular all over Japan as fast food.
The meat used can be beef, pork, chicken, eel, conger eel, or fish, which are grilled and eaten with rice and sauce.
And thanks to Japan’s outstanding processing, logistics, and cooking skills, you can enjoy delicious seafood bowls even in landlocked areas.
Furthermore, I would like to introduce a wide range of vegetable rice bowl dishes, such as grated yam, eaten with eggs and soy sauce.

There are similar dishes in Germany called Speckkartoffeln, which means “bacon + potatoes,” and Bratkartoffeln, but this is a unique Japanese version of the dish and can be found in izakayas and other establishments.
This dish is made by frying potatoes with bacon, seasoning them with salt and consommé, and garnish them with butter and parsley. It was first served at Ginza Lion around 1979 and has since spread throughout Japan.

At the time in Japan, the French cream croquette “croquette” was considered a luxury dish as dairy processing techniques were not widespread there, so it was originally made using potatoes, which were cheap and readily available.
It originated on the menu of Tokyo’s Chorakuken in 1917 (Taisho 6), and spread throughout Japan when the chef there, Abe Seiroku, opened a butcher shop called Choshiya in 1927 (Showa 2) after the Great Kanto Earthquake and started selling it.

Fried shrimp is a Western-style dish that originated in Japan, made by covering seafood, vegetables, and other ingredients with egg white and breadcrumbs and frying them in a large amount of cooking oil.
Although it is a staple of Japanese Western food menus, it is thought to have originated at Rengatei, a long-established Western restaurant in Ginza, Tokyo, which was founded in 1895 (Meiji 28).
Around 1900, the founder, Kida Motojiro, experimented with frying not only meat, but also oysters, scallops and other ingredients, and this is how fried shrimp was born.

Tianjinhan is a dish that originated in Japan and does not exist in China.
It is said to have originated as a popular Chinese restaurant in Asakusa, Japan, founded in 1910 (Meiji 43).
It was invented in postwar Osaka during a time of food shortages, inspired by the eating habit of people in Tianjin, China, called “kaifan,” and in response to customer requests for something that could be eaten quickly at a Chinese restaurant in Asakusa, Tokyo.

Shrimp chili is a dish that originated in Japan and is said to have been created as an adaptation of the Sichuan dish “Dry roasted shrimp.”
This dish of stir-fried shrimp in chili sauce, with an exquisite balance of sweet and spicy, was apparently invented by Chen Jianmin when he opened Szechuan Restaurant in Japan in 1958.
At the time, doubanjiang was too spicy for Japanese people, so adding ketchup to make it milder was probably more to suit the Japanese palate.

This cold noodle dish is said to have originated in Japan in the late 1940s and is a staple summer menu item (June to August, production period varies by restaurant).
Sendai, Japan is the birthplace of chilled Chinese noodles, and it is a dish that is familiar to its residents.
Hiyashi chuka, which consists of cold noodles topped with colorful ingredients and served with a sour soy sauce or rich sesame sauce, is a noodle dish that originated not in China but in Sendai, Japan.

After ramen was introduced to Japan as a Chinese noodle dish, it evolved in various parts of the country and began to spread throughout the country around the Taisho period (1912-1926).
[Classification by soup characteristics]
Soy sauce, miso, salt, pork bone, chicken broth, seafood, etc.
[Classification by region of Japan]
Some of the different types of ramen are Hokkaido ramen (Sapporo ramen), Sakata ramen (Yamagata prefecture), Kitakata ramen (Fukushima prefecture), Sano ramen (Tochigi prefecture), Iekei ramen (Kanagawa prefecture), Koshu Jidori ramen (Yamanashi prefecture), Osama Chuka Soba (Nagano prefecture), and Kyoto-style ramen (Kyoto prefecture).