Chinese cuisine, differences between Japanese, European and Chinese.1
French, Turkish and Chinese cuisine are the world’s three major cuisines.
In this article, I would like to write about the differences in my impressions of Chinese food in Japan, Europe and China.
This is a very personal impression, so if you think it is different, please write a complaint in the comments section.
As I am Japanese, I would first like to write about Chinese food in Japan, but this requires a bit of explanation.
When the British and Americans opened the ports of Japan, many Chinese came there with them as their cooks. Even today, Yokohama, near Tokyo, has the largest Chinese town in Japan. The second largest Chinese town is in Kobe, a port also close to Osaka (a city that was once severely damaged in the Great Hanshin Earthquake).
A lot of Chinese food came from there. Ramen noodles and other food had been introduced before that, but the Japanese are conservative and Chinese food only became popular after World War II.
In Chinatown, authentic Chinese food prepared by Chinese people is still available, but when people want to eat Chinese food in Japan, it is usually seasoned in a more Japanese way, or Chinese food newly developed in Japan by Japanese or Chinese living in Japan.
As I have already mentioned, I would like to distinguish between Japanese-style Chinese food and Chinese food in Japan.
Japanese-style Chinese food is characterised by its mild seasoning. I think Chinese food has a spice universe like Indian food. However, Japanese-style Chinese in Japan rarely uses such spices. The ingredients are sometimes the same, but the heat is often low and the seasoning is often light.
Chinese food in Japan is much closer to authentic Chinese food. I have the impression that many Chinese dishes in Europe are also made by overseas Chinese. I have the impression that the Chinese food in Europe that I have eaten in some countries is more similar in seasoning to the original Chinese food than the Japanese Chinese food.
I think it is probably changing little by little to the local people’s taste buds. In general, there are fewer dishes on the menu in Japan. In many cases, the menu is limited to basic fried rice, ramen noodles, mapo tofu, stir-fried green peppers and sweet-and-sour pork, which are well-known in Japan. It is customary for Japanese restaurants to offer set menus with low prices, especially at lunchtime, and many Chinese restaurants open for lunch with the above menu, rice and soup for USD 10.
Ingredients and other ingredients that Japanese people do not eat are not used in menus. Specifically, meat other than beef, pork and chicken, nuts, etc. In Europe, these restrictions were not felt as much as in Japan.
