AUGUST 2025

Yoshoku, or Japanese-style Western cuisine took shape as the Japanese people gradually adapted Western cuisine to their tastes and eating habits. It has evolved uniquely within the broader context of Japanese food culture, giving rise to a wide variety of dishes. Western-style dishes born in Japan have been attracting worldwide attention in recent years. In this issue of HIGHLIGHTING Japan, we feature an interview with AOKI Yuriko, researcher of local cuisines, on the origins and development of yoshoku and its appeal. This issue also introduces the history and characteristics of yoshoku such as spaghetti Napolitan, omurice, and curry rice, which are familiar all over Japan. In addition, we take a look at the “family restaurant,” a style of eating out that evolved uniquely in Japan, and review other aspects of the culture of yoshoku.