When Sonoko Sakai’s mother sneaked a little miso into her lasagne, she was not thinking of the kind of Japanese fusion that became an American dining craze in the 1980s.
Rather, she was doing what Japanese cooks had been doing for centuries: adapting to outside influences.
Many dishes now thought of as quintessentially Japanese are fusions once considered foreign to the country.
Gyoza dumplings arrived from China only about a hundred years ago. Tonkatsu, a fried pork cutlet, came from French chefs cooking in the imperial court after Japan opened to the West during the Meiji period of the late 1800s. And curry arrived when the English brought spice mixes from their Indian colonies.
Each dish was adapted to be more, well, Japanese, said Sakai, a Japanese-American cooking instructor who explores this combination of influences in her new book, Wafu Cooking.
Wafu means “Japanese in style”. That could mean blending Western and Japanese flavours or even adjusting a dish’s presentation or sensibility to Japanese tastes.