Chuka Ryori: Chinese Flavors Inspiring Some of Japan’s Most Iconic Foods

Captivating countries across the globe, Chinese food has been adapted to suit many tastes. In the United States, fan favorites include sticky sweet orange chicken and wafer-thin fortune cookies. In the UK chips smothered in curry sauce and brimming bags of prawn crackers are take-away staples. You may be surprised, however, to learn that Chinese dishes have inspired some of your favorite Japanese foods.

In Japan, you’ll find two distinct offshoots of Chinese food. First, there is “Chugoku ryori” which refers to the food of mainland China. This cuisine borrows from Canton and Sichuan culinary traditions and tends to be more authentic. Served family style at round tables, these meals are usually enjoyed at high-end restaurants in the heart of Japan’s big cities. Chuka ryori, however, is a more low-brow affair appearing in mom-and-pop shops and food courts all over Japan. Fan favorites include chahan (fried rice), ramen, mabo tofu, and gyoza, all adapted from Chinese recipes to cater to local ingredients, tastes, and spice tolerances.

Japan and China have a long and complicated history so the history of chuka ryori is accordingly dotted by trade and war. During the Edo period (1603-1868), Japan opened the ports of Nagasaki to world trade and Chinese merchants took up residence on Dejima. Alongside the merchants came cooks and soon talk of this new cuisine spread through the area. The Sino-Japanese Friendship and Trade Treaty of 1871 ushered in a wave of Chinese immigrants who set up shops and restaurants in port cities like Yokohama and Kobe, creating Chinatowns that are still thriving today. At the time, these shops catered mostly to other Chinese customers but soon locals developed a taste for the food. When the Sino-Japanese Wars led to the departure of many of these immigrants Japanese chefs stepped in, adapted dishes as they saw fit, and continued to serve Japanese diners.

One of the most beloved chuka ryori dishes is gyoza, an adaptation of Chinese dumplings. After the end of World War II settlers from Manchuria returned to Japan bringing with them northern Chinese cuisine, including thick boiled dumplings called jiaozi. Soon the wrappers were made thinner and Japanese chefs began steam frying them, resulting in the gyoza we know today.

Another staple of chuka ryori is mabo dofu, which is based on the Sichuan dish ma po tofu but might be unrecognizable or bland to many Chinese people. While the traditional dish consists of tofu and ground pork cooked in a firey red sauce made from bean paste, chili peppers, and Sichuan peppers the Japanese version is much more toned down and leans heavily on staple flavors like miso, mirin, sake, and sesame oil.

The name for Japanese fried rice, chahan, is a transliteration of the Chinese dish “chao fun” which was said to make its way into Japan with Chinese immigrants who arrived in Kobe in the 1860s. The recipe was adapted to use short-grain rice, which gives the dish a more toothsome, sticky texture. The ease of preparation and the ability to toss in whatever ingredients you have on hand helped chahan rise to popularity.

Today you can find chuka ryori pretty much anywhere you go in Japan. Even convenience store hot food bars are graced with nikuman, another chuka ryori hit. However, if you find yourself in Yokohama or Kobe, visit the spectacular Chinatowns there. In the meantime, why not try cooking chuka ryori at home with our gyoza and mabo eggplant recipes?

About the author: 

Nadine Pryor
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.