![]() Through such multicultural fusion, new innovative dishes are born. This intensifying international fusion of cuisines is symbolic among various mutual intercultural influences in today’s world. There is a trend toward more international fusion, but authentic cuisine is also rediscovered and getting popular. There could be more British pubs that serve Japanese draft beer, sake and sushi in London!Īs globalisation proceeds, so is food globalising. Both British and Japanese people love drinking and talking for several hours standing up! There are already several British pubs that serve Thai food in London. In fact, I find lots of similarity between the British pub culture and the Japanese izakaya culture. I personally feel that the Japanese sake would have much more potential for penetration into the British market with a right marketing strategy. They could also serve the Japanese Scotch whiskies! In fact, last year, Suntory’s “Hibiki 21 Year Old” blended whisky obtained the highest award at the International Spirits Challenge 2013, a worldwide liquor competition held in the UK. ![]() This is more casual, starting with drinks and then Japanese snacks with small plates(like Spanish tapas). Some of them might later open their restaurants in Japan with a new western concept, which would eventually influence the Japanese cuisine in Japan.įifth, the new genre is “Izakaya”(i-zaka-ya), equivalent of the Japanese traditional pub with beer, sake, or “shochu”(distilled beverage produced from such ingredients as barley, sweet potatoes, and buckwheat)and “Yakitori”(meat skewers). They often cater to fashionable crowd, with attractive atmosphere and décor. They could be serving sparkling sake and “Koshu” wine from Yamanashi. Speaking of fast food, “Gyudon”(beef rice bowls) could also be popular with Londoners.įourth, there are more expensive Japanese restaurants based on fusion between the Japanese and western cuisines, especially French. I am personally waiting for a “Unagi” (eel) restaurant to open soon. A few “Udon”(thick wheat flour noodle) and “Okonomiyaki”(savoury pancake) restaurants exist in London, and they are getting more popular. For some reason, I see many Chinese and Korean students studying in London eating at those restaurants. Third, going beyond sushi, other types of casual popular Japanese food restaurants, such as “ramen” noodle bars are rapidly spreading in London in recent years. Later, they may wish to explore something different, or more authentic Japanese food. However, this is a good introduction of Japanese food for those who had not eaten much Japanese food before. There is a plan by a US company to open a new chain of the fast-casual Japanese restaurants in London, serving ‘burrito style’ sushi rice rolls. They are considered to be healthy food with low calories. Nowadays, sushi is fiercely competing with sandwich for British take-out lunches. It seems that predominantly the largest number of sushi consumed by Londoners every day are from those outlets, including local British supermarkets. Most of them are not managed by the Japanese. Second is the fast food sushi restaurant chains. Many of them keep original style of serving traditional Japanese dishes. They started to enter London in the 1970’s, and continue to be quite popular. Here I try to categorise them into five types.įirst is the authentic/traditional Japanese or “Washoku” restaurants with Japanese chefs. Among them, I discovered a wide-variety of “Japanese” restaurants. Living in London, I find an increasing number of Japanese restaurants opening up during the last one and a half years of my stay here. It is associated with an essential spirit of respect for nature that is closely related to the sustainable use of natural resources.” Late last year, “Washoku”, traditional dietary cultures of the Japanese, notably for the celebration of New Year, was inscribed on the Representative List of the Intangible Cultural Heritage of Humanity of UNESCO.Īs described in the UNESCO website, Washoku is “a social practice based on a set of skills, knowledge, practice and traditions related to the production, processing, preparation and consumption of food. Noriyuki Shikata examines the spread of Japanese cuisine across the globe
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