Chūka (food)

Lore & Background

Japanese Chinese cuisine, known as chūka ryōri or simply chūka, represents a unique fusion of Japanese and Chinese culinary traditions that have evolved since the late 19th century. A significant number of these dishes were introduced to Japan either by Chinese immigrants or Japanese colonizers returning from the Second Sino-Japanese war in China. This style of food is considered distinct from the 'authentic Chinese food' available in Japan, though there is considerable overlap between the two.

Reader's Guide

Chūka cuisine has found expression in three main types of restaurants: ramen restaurants, dim sum houses, and standard Chinese-style restaurants. Most towns in Japan have at least one Chinese eatery, as the cuisine is very popular. Many packaged sauces are available for Japanese people to cook Chinese dishes at home. Dishes derived from Cantonese cuisine include ramen, chāshū, subuta, and harumaki. Adaptations of Sichuanese cuisine include mābō-dōfu, mābō-nasu, and ebi no chili sauce. Dishes from Northeast Chinese cuisine include gyōza and Morioka jajamen. The shippoku culinary style of Nagasaki is heavily influenced by Chinese cuisine but is not classified as Japanese Chinese cuisine, as it originated in the 17th century, predating modern Japanese Chinese cuisine.

Did You Know?

• Most Japanese Chinese dishes have roots in Cantonese cuisine.
• Adaptations of Sichuanese cuisine were first introduced to Japan by celebrity chef Chen Kenmin.
• The shippoku culinary style of Nagasaki is not classified as Japanese Chinese cuisine because it originated in the 17th century.
• Morioka jajamen was introduced to Japan by a Japanese colonizer repatriating from Manchukuo after World War II.