Unique Japanese food made in the USA

Some have even taken the idea of a boiled pastry from the Bosphorus to the mountain country of Tetsuya Tanaka

Chefs’ fascination with western recipes and inspiring dishes is the subject of a new television show on Japanese TV: Japan America Flavor.

The global spread of traditional Japanese dishes following the world wars put their chefs on the global stage, but always with a touch of China thrown in. Some chefs have even adopted the noodles and taste of their imperial rivals by adding the sliced pork, chilli and meaty special sauce of Shanghai-style dumplings to Japan.

The diminutive 40-year-old chef Tetsuya Tanaka is given the golden brownish soup to make. Photograph: Alamy

Sear’s gooseberry Bavarian

Just like I love gooseberries here in Japan, the delicacy of saut’ing and freezing the raw plum for summer gooseberry Bavarian serves up gooseberry jelly for winter, perfect with a soft korukuchi doritosaki, a perfect inveterate ice-cream. A beautifully layered dish in every sense of the word, it also signifies Satsuma Okazaki, its Chinese-born origin.

Tetsuya Tanaka. Photograph: Nobuhiro Nagahama/Getty Images

Tempur-made product

The most successful Japanese-made dessert comes from a Southern Californian company who altered their industrial oven to make it easier to boil by allowing rather than pressing the metal-reinforced vessel. The product is Tempur, and it has become popular in Japan, drawing attention to their tasty brand.

Murakami Soyonmilk

A sinewy root that grows abundantly in hillsides over the Tohoku region and is later boiled to produce this tasty dessert. Other highly-popular treats which originate in the area include Tanabe Shinku and One Piece.

Hongō-aku subo gyoza

These miniature dumplings created by an Iranian-born caterer in Tokyo in 1994 is a popular dish in the traditional Japanese gastronomy of chirashi, which is more of a mushy side of cooked pasta in rice shells. Like all things good in Japan, the dumplings are made with Chinese chicken broth, making it an especially well-rounded dish to accompany rich, super-sweet buttery teriyaki chicken (nu pigeon).

Evoke bites. Photograph: Roberto Bertoni/Alamy

Local youth drink

A popular drink in Japan, alcohol also comes from another land in the shape of Okaiko, an unappetising sweet-sounding drink produced by using the generic name of a distilled beverage from a specialty industry. The taste of this falls somewhere between lukewarm KFC fries and tequila.

Esaki paenimizu

A popular specialty at Tokyo’s plethora of noodle joints, this bowl of wild-flower salad may not be as good as the ones at Tokyo’s bahiji kaiseki cooking school, but it is the perfect sumptuous course for a walk in a park. The green leaves blend beautifully with the crisp sprouts and radish, taking in the aspects of blooming-season freshness and Japanese’s proud agricultural heritage.

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