Instagram post by @makiwi Makiko Itoh

More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.) These two photos show “chuuka” or Chinese dishes. It’s important to remember that in 1961 Chinese cuisine was almost as exotic to most Japanese home cooks as western/European cuisine was.The book has a lot more color plates of “yoshoku” (European cuisine) and “chuuka” (Chinese cuisine) than familiar “washoku” (Japanese cuisine), except for the fancy kind served to guests.

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