Yōshoku: Difference between revisions
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== History == |
== History == |
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At the beginning of the [[Meiji Restoration]] (1868 to 1912), [[Sakoku|national seclusion]] was eliminated and the [[Meiji Emperor]] declared Western ideas helpful for Japan's future progress. As part of the reforms, the Emperor lifted the ban on red meat and promoted Western cuisine, which was viewed as the cause of the Westerners' greater physical size. ''Yōshoku'' thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. |
At the beginning of the [[Meiji Restoration]] (1868 to 1912), [[Sakoku|national seclusion]] was eliminated and the [[Meiji Emperor]] declared Western ideas helpful for Japan's future progress. As part of the reforms, the Emperor lifted the ban on red meat and promoted Western cuisine, which was viewed as the cause of the Westerners' greater physical size. ''Yōshoku'' thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. |
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The first recorded print appearance of the term dates back to 1872.<ref>{{cite book|url=https://books.google.com/books?id=7LJSDwAAQBAJ&pg=PT171|title=Devouring Japan: Global Perspectives on Japanese Culinary Identity|author=Nancy K. Stalker|publisher=Oxford University Press|year=2018|page=171|isbn=978-0-19-024040-0}}</ref> In the past, the term "yōshoku" was for Western cuisine, regardless of the country of origin (as opposed to [[French cuisine|French]], [[English_cuisine|English]], [[Italian_cuisine|Italian]], etc.), but people became aware of differences between European cuisines and ''yōshoku'' due to the opening of many European restaurants serving more authentically European (non-Japanized) food in the 1980s.<ref name="nytimes">{{cite news|author = Norimitsu Onishi|title = Spaghetti Stir-Fry and Hambagoo: Japan Looks West|publisher = [[New York Times]]|url = https://www.nytimes.com/2008/03/26/dining/26japan.html|date=2008-03-26|accessdate = 2008-09-11}}</ref> |
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⚫ | Earlier dishes of European origin – notably those [[List of Japanese dishes#Foods imported from Portugal in the 16th century|imported from Portugal in the 16th century]] such as [[tempura]], are not, strictly speaking, part of ''yoshoku'', which refers only to Meiji-era food. However, some ''yōshoku'' restaurants serve tempura. |
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Japanese writer [[Kanagaki Robun]] (仮名垣魯文) also popularized the term ''seiyō ryōri'' in his ''Seiyo Ryoritsu'' (i.e. "western food handbook") in 1872.<ref>{{cite web|url=http://www.wul.waseda.ac.jp/kotenseki/html/bunko11/bunko11_a1925/index.html|title=西洋料理通. 巻上,附録 / 仮名垣魯文 編 ; 暁斎 画|publisher=}}</ref> ''Seiyō ryōri'' mostly refers to French and Italian cooking while ''Yōshoku'' is a generic term for Japanese dishes inspired by Western food that are distinct from the washoku tradition.<ref name=nippon>{{cite web|url=https://www.nippon.com/en/japan-topics/g00749/yoshoku-a-japanese-take-on-western-style-cuisine.html|title=Yōshoku: A Japanese Take on Western-Style Cuisine Culture Food and Drink Guide to Japan|author=Aoki Yuriko|website=nippon.com|date=12 November 2019|access-date=12 May 2020}}</ref> Another difference is that ''seiyō ryōri'' is eaten using a knife and fork, while ''Yōshoku'' is eaten using chopsticks and a spoon.<ref name=nippon /> |
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⚫ | ''Yōshoku'' varies in how Japanized it is: while yōshoku may be eaten with a spoon (as in カレー, karē, curry), paired with bread or a ''plate'' of rice (called ライス, raisu) and written in [[katakana]] to reflect that they are foreign words, some have become sufficiently Japanized that they are often treated as normal Japanese food (''washoku''): served alongside rice and [[miso soup]], and eaten with [[chopsticks]] |
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⚫ | Earlier dishes of European origin – notably those [[List of Japanese dishes#Foods imported from Portugal in the 16th century|imported from Portugal in the 16th century]] such as [[tempura]] (inspired by the fritter-cooking techniques of the Portuguese residing in Nagasaki in the 16th century),<ref>{{cite web|url=https://ottawacitizen.com/life/food/what-makes-food-authentic-and-who-gets-to-decide/|title=What makes restaurant food 'authentic,' and who gets to decide?|author=Peter Hum|publisher=[[Ottawa Citizen]]|date=15 August 2019|access-date=12 May 2020}}</ref> are not, strictly speaking, part of ''yoshoku'', which refers only to Meiji-era food. However, some ''yōshoku'' restaurants serve tempura. |
||
⚫ | ''Yōshoku'' varies in how Japanized it is: while yōshoku may be eaten with a spoon (as in カレー, karē, curry), paired with bread or a ''plate'' of rice (called ライス, raisu) and written in [[katakana]] to reflect that they are foreign words, some have become sufficiently Japanized that they are often treated as normal Japanese food (''washoku''): served alongside rice and [[miso soup]], and eaten with [[chopsticks]]. |
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An example of the latter is [[tonkatsu|katsu]], which is eaten with chopsticks and a ''bowl'' of rice (ご飯, gohan), and may even be served with traditional Japanese sauces such as [[ponzu]] or grated [[daikon]], rather than katsu sauce. Reflecting this, katsu is often written in [[hiragana]] as かつ, as a native Japanese word, rather than as カツ (from カツレツ, katsuretsu, "cutlet"). |
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Another, more contemporary, term for the Western food is ''mukokuseki'' (“no-nationality” cuisine).<ref>{{cite book|url=https://books.google.com/books?id=crOBBAAAQBAJ&pg=PT131|title=Kansai: Rough Guides Snapshot Japan|publisher=Penguin|year=2014|page=131|isbn=9780241014172}}</ref> |
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== Overview == |
== Overview == |
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[[Jihei Ishii]], author of the 1898 ''[[The Japanese Complete Cookbook]]'' (日本料理法大全), states that: "Yōshoku is Japanese food."{{cn|date=December 2012}} |
[[Jihei Ishii]], author of the 1898 ''[[The Japanese Complete Cookbook]]'' (日本料理法大全), states that: "Yōshoku is Japanese food."{{cn|date=December 2012}} |
||
Created in the [[Meiji era]], it may not have as long a history as ''[[Washoku]]'' (Japanese traditional dishes), yet there are ''yōshoku'' dishes which have themselves become traditional Japanese fare.{{cn|date=December 2012}} Yōshoku is considered a field of Japanese cuisine, including such typical adapted meals as ''[[tonkatsu|katsu]]'', beefsteak, ''korokke'', ''[[naporitan]]'', [[Hayashi rice]] and curry rice (Japanese curry). Many of these meals are even assumed to be washoku.{{cn|date=December 2012}} |
Created in the [[Meiji era]], it may not have as long a history as ''[[Washoku]]'' (Japanese traditional dishes), yet there are ''yōshoku'' dishes which have themselves become traditional Japanese fare.{{cn|date=December 2012}} Yōshoku is considered a field of Japanese cuisine, including such typical adapted meals as ''[[tonkatsu|katsu]]'', beefsteak, ''korokke'', ''[[naporitan]]'', [[Hayashi rice]] and curry rice (Japanese curry).<ref name=jp2014>{{cite web|url=https://www.japantimes.co.jp/life/2014/11/18/food/toyoken-narisawas-take-yoshoku-cuisine/|title=Toyoken: Narisawa's take on 'yoshoku' cuisine|author=Robbie Swinnerton|publisher=[[The Japan Times]]|date=18 November 2014|access-date=12 May 2020}}</ref> Many of these meals are even assumed to be washoku.{{cn|date=December 2012}} |
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Yōshoku began by altering Western recipes for lack of information about foreign countries’ cuisine, or adaptions to suit local tastes, but over time, ''yōshoku'' also evolved dishes that were not at all based on European foods, such as chicken rice and ''[[omurice]]'' (omelette rice). Elaborate sauces were largely eliminated, replaced with tomato ketchup, [[demi-glace|demi-glace sauce]] and [[Worcester sauce]].{{cn|date=December 2012}} |
Yōshoku began by altering Western recipes for lack of information about foreign countries’ cuisine, or adaptions to suit local tastes, but over time, ''yōshoku'' also evolved dishes that were not at all based on European foods, such as chicken rice and ''[[omurice]]'' (omelette rice). Elaborate sauces were largely eliminated, replaced with tomato ketchup, [[demi-glace|demi-glace sauce]] and [[Worcester sauce]].{{cn|date=December 2012}} |
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==Variations== |
==Variations== |
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[[File:Korokke.jpg|thumb|'' [[Korokke]]'']] |
[[File:Korokke.jpg|thumb|'' [[Korokke]]'']] |
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*[[Castella]]<ref>{{cite web|url=https://japanesefilmfestival.net/article-memories-of-meals-ramen-shop-and-the-power-of-food-films/|title=Memories of meals: RAMEN SHOP and the power of food films|author=Levin Tan|publisher=japanesefilmfestival.net|date=26 October 2018|access-date=12 May 2020}}</ref> |
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*[[Castella]] |
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*[[Japanese curry|Curry]]<ref name=jp2014 /><ref>{{cite web|url=https://www.theguardian.com/lifeandstyle/2017/oct/07/chicken-katsu-curry-recipe-tim-anderson-japanese-food-a-cooks-kitchen|title=Masterchef's Tim Anderson’s kitchen – and his recipe for chicken katsu curry|author=Mina Holland|publisher=[[The Guardian]]|date=7 October 2017|access-date=12 May 2020}}</ref> |
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*[[Japanese curry|Curry]] |
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*[[Stew]]<ref name=jp2015>{{cite web|url=https://www.japantimes.co.jp/life/2015/10/16/food/idea-simmering-centuries-japanese-white-stew/|title=An idea simmering for centuries: Japanese 'white stew'|author=Makiko Itoh|publisher=[[The Japan Times]]|date=16 October 2015|access-date=12 May 2020}}</ref> |
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*[[Stew]] |
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**[[Hayashi rice]] |
**[[Hayashi rice]]<ref name=jp2014 /> |
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**[[Cream Stew]] |
**[[Cream Stew]]<ref name=jp2015 /> |
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**''[[Nikujaga]]'' [[:ja:肉じゃが|肉じゃが]]<ref>{{cite web|url=https://www.japantimes.co.jp/life/2017/04/22/food/storied-history-potato-japanese-cooking/|title=The storied history of the potato in Japanese cooking|author=Makiko Itoh|publisher=[[The Japan Times]]|date=22 April 2017|access-date=12 May 2020}}</ref> |
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**''[[Nikujaga]]'' [[:ja:肉じゃが|肉じゃが]] |
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*''[[Korokke]]''<ref>{{cite web|url=https://www.thrillist.com/entertainment/nation/hayao-miyazaki-movies-animated-food-porn|title=The Addictive Animated Food of Miyazaki Films|author=John Maher|website=[[Thrillist]]|date=29 August 2017|access-date=12 May 2020}}</ref> |
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*''[[Korokke]]'' |
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*{{Nihongo|Chicken nanban|[[:ja:チキン南蛮|チキン南蛮]]|chikin nanban}}: fried chicken seasoned with vinegar and tartare sauce |
*{{Nihongo|Chicken nanban|[[:ja:チキン南蛮|チキン南蛮]]|chikin nanban}}: fried chicken seasoned with vinegar and tartare sauce |
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*''[[Piroshki|Piroshiki]]'' |
*''[[Piroshki|Piroshiki]]'' |
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*Fried |
*Fried |
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**{{nihongo|Deep-fried oysters|[[:ja:カキフライ|カキフライ]]|kakifurai}} |
**{{nihongo|Deep-fried oysters|[[:ja:カキフライ|カキフライ]]|kakifurai}} |
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**{{nihongo|[[Fried prawn]]|[[:ja:エビフライ|エビフライ]]|ebifurai}} |
**{{nihongo|[[Fried prawn]]|[[:ja:エビフライ|エビフライ]]|ebifurai}} |
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*{{nihongo|Beefsteak|ビーフステーキ |Bīfusutēki}}: Steak with Japanese-style sauce |
*{{nihongo|Beefsteak|ビーフステーキ |Bīfusutēki}}: Steak with Japanese-style sauce |
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*[[Meuniere]] |
*[[Meuniere]] |
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*Spaghetti |
*Spaghetti |
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**[[Naporitan]] Ketchup spaghetti with sausage and vegetables |
**[[Naporitan]] Ketchup spaghetti with sausage and vegetables<ref>{{cite web|url=https://www.japantimes.co.jp/life/2015/01/20/food/spaghetti-napolitan-japans-unique-take-pasta/|title=Spaghetti Napolitan is Japan's unique take on pasta|author=Makiko Itoh|publisher=[[The Japan Times]]|date=20 January 2015|access-date=12 May 2020}}</ref> |
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**{{nihongo|[[Tarako Spaghetti]]|[[:ja:たらこスパゲッティ|たらこスパゲッティ]]|tarako spaghetti}}: Japanese tarako(Cod roe) spaghetti |
**{{nihongo|[[Tarako Spaghetti]]|[[:ja:たらこスパゲッティ|たらこスパゲッティ]]|tarako spaghetti}}: Japanese tarako(Cod roe) spaghetti |
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**{{nihongo|[[Japanese mushroom spaghetti]]|和風きのこスパゲッティ|Wafu kinoko spaghetti}}: Soy sauce of mushroom spaghetti |
**{{nihongo|[[Japanese mushroom spaghetti]]|和風きのこスパゲッティ|Wafu kinoko spaghetti}}: Soy sauce of mushroom spaghetti |
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**Beef cutlet (beef katsu) |
**Beef cutlet (beef katsu) |
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**Ham katsu |
**Ham katsu |
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**[[Menchi katsu]] |
**[[Menchi katsu]]<ref name=jp2014 /> |
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**Turkish rice (torukorice): Pilaf flavored with curry, naporitan spaghetti and tonkatsu with [[Demi-glace|Demi-glace sauce]] |
**Turkish rice (torukorice): Pilaf flavored with curry, naporitan spaghetti and tonkatsu with [[Demi-glace|Demi-glace sauce]] |
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*[[Omurice]] |
*[[Omurice]] |
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*Steak<ref>{{cite web|url=https://onthegas.org/food/chaliapin-steak|title=Steak Japanese Style: Chaliapin Steak|author=Peter Allen|website=onthegas.org|date=16 October 2019|access-date=12 May 2020}}</ref> |
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*Steak |
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**[[Salisbury steak#Around the world|Hamburg]] |
**[[Salisbury steak#Around the world|Hamburg]] |
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[[File:ミックスサンド.jpg|thumb|Mixed sandwiches]] |
[[File:ミックスサンド.jpg|thumb|Mixed sandwiches]] |
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* Mikkusu sando (ミックスサンド) – assorted sandwiches, especially egg salad, ham, and cutlet |
* Mikkusu sando (ミックスサンド) – assorted sandwiches, especially egg salad, ham, and cutlet<ref>{{cite web|url=https://vancouversun.com/life/food/karen-barnaby-try-a-japanese-sando-to-expand-your-sandwich-repertoire/|title=Karen Barnaby: Try a Japanese sando to expand your sandwich repertoire|author=Karen Barnaby|publisher=[[Vancouver Sun]]|date=17 September 2019|access-date=12 May 2020}}</ref> |
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*[[Gratin]]<ref>{{cite web|url=https://metropolisjapan.com/tokyo-yoshoku-guide/|title= |
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*[[Gratin]] |
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Our Complete Yoshoku Guide|author=Yukari Sakamoto|website=metropolisjapan.com|date=8 February 2018|access-date=12 May 2020}}</ref> |
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*{{nihongo|[[:jp:ドリア|Doria]]|ドリア}}: Roasted pilaf with [[béchamel sauce]] and [[cheese]] |
*{{nihongo|[[:jp:ドリア|Doria]]|ドリア}}: Roasted pilaf with [[béchamel sauce]] and [[cheese]] |
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*[[Pilaf]] |
*[[Pilaf]] |
Revision as of 19:31, 12 May 2020
![](http://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Hayashi_rice.jpg/220px-Hayashi_rice.jpg)
In Japanese cuisine, yōshoku (洋食, western food) refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an example of fusion cuisine.
History
At the beginning of the Meiji Restoration (1868 to 1912), national seclusion was eliminated and the Meiji Emperor declared Western ideas helpful for Japan's future progress. As part of the reforms, the Emperor lifted the ban on red meat and promoted Western cuisine, which was viewed as the cause of the Westerners' greater physical size. Yōshoku thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time.
The first recorded print appearance of the term dates back to 1872.[1] In the past, the term "yōshoku" was for Western cuisine, regardless of the country of origin (as opposed to French, English, Italian, etc.), but people became aware of differences between European cuisines and yōshoku due to the opening of many European restaurants serving more authentically European (non-Japanized) food in the 1980s.[2]
Japanese writer Kanagaki Robun (仮名垣魯文) also popularized the term seiyō ryōri in his Seiyo Ryoritsu (i.e. "western food handbook") in 1872.[3] Seiyō ryōri mostly refers to French and Italian cooking while Yōshoku is a generic term for Japanese dishes inspired by Western food that are distinct from the washoku tradition.[4] Another difference is that seiyō ryōri is eaten using a knife and fork, while Yōshoku is eaten using chopsticks and a spoon.[4]
Earlier dishes of European origin – notably those imported from Portugal in the 16th century such as tempura (inspired by the fritter-cooking techniques of the Portuguese residing in Nagasaki in the 16th century),[5] are not, strictly speaking, part of yoshoku, which refers only to Meiji-era food. However, some yōshoku restaurants serve tempura.
Yōshoku varies in how Japanized it is: while yōshoku may be eaten with a spoon (as in カレー, karē, curry), paired with bread or a plate of rice (called ライス, raisu) and written in katakana to reflect that they are foreign words, some have become sufficiently Japanized that they are often treated as normal Japanese food (washoku): served alongside rice and miso soup, and eaten with chopsticks.
An example of the latter is katsu, which is eaten with chopsticks and a bowl of rice (ご飯, gohan), and may even be served with traditional Japanese sauces such as ponzu or grated daikon, rather than katsu sauce. Reflecting this, katsu is often written in hiragana as かつ, as a native Japanese word, rather than as カツ (from カツレツ, katsuretsu, "cutlet").
Another, more contemporary, term for the Western food is mukokuseki (“no-nationality” cuisine).[6]
Overview
Jihei Ishii, author of the 1898 The Japanese Complete Cookbook (日本料理法大全), states that: "Yōshoku is Japanese food."[citation needed]
Created in the Meiji era, it may not have as long a history as Washoku (Japanese traditional dishes), yet there are yōshoku dishes which have themselves become traditional Japanese fare.[citation needed] Yōshoku is considered a field of Japanese cuisine, including such typical adapted meals as katsu, beefsteak, korokke, naporitan, Hayashi rice and curry rice (Japanese curry).[7] Many of these meals are even assumed to be washoku.[citation needed]
Yōshoku began by altering Western recipes for lack of information about foreign countries’ cuisine, or adaptions to suit local tastes, but over time, yōshoku also evolved dishes that were not at all based on European foods, such as chicken rice and omurice (omelette rice). Elaborate sauces were largely eliminated, replaced with tomato ketchup, demi-glace sauce and Worcester sauce.[citation needed]
During Japan's modernization, yōshoku was often too expensive for the common man. But after World War II, ingredients for yōshoku became more widely available and its popularity grew.[citation needed]
A yōshokuya (洋食屋) is a restaurant where yōshoku dishes are served. During Japan's rapid economic growth people began eating yōshoku in department store restaurants, but now family restaurants such as Denny's and Saizeriya are considered essential yōshoku establishments.[2] In addition, there are also a number of upscale yōshoku restaurants in Japan, such as Shiseido Parlor in Ginza and Taimeiken in Nihonbashi (two areas of Tokyo).[citation needed]
Variations
![](http://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Korokke.jpg/220px-Korokke.jpg)
- Castella[8]
- Curry[7][9]
- Stew[10]
- Korokke[12]
- Chicken nanban (チキン南蛮, chikin nanban): fried chicken seasoned with vinegar and tartare sauce
- Piroshiki
- Fried
- Deep-fried oysters (カキフライ, kakifurai)
- Fried prawn (エビフライ, ebifurai)
- Beefsteak (ビーフステーキ, Bīfusutēki): Steak with Japanese-style sauce
- Meuniere
- Spaghetti
- Naporitan Ketchup spaghetti with sausage and vegetables[13]
- Tarako Spaghetti (たらこスパゲッティ, tarako spaghetti): Japanese tarako(Cod roe) spaghetti
- Japanese mushroom spaghetti (和風きのこスパゲッティ, Wafu kinoko spaghetti): Soy sauce of mushroom spaghetti
- Ankake spaghetti (あんかけスパゲッティ, Ankake spaghetti): this dish is mainly eaten in Nagoya. Spaghetti with a spicy sticky sauce.
- Nattō spaghetti (納豆スパゲティ, Nattō spaghetti)
- Edible wild plants spaghetti (山菜スパゲティ, Sansai spaghetti)
- Tuna spaghetti (ツナスパゲティ, Tuna spaghetti)
- mizore(grated radish) spaghetti (みぞれスパゲティ, Mizore spaghetti): mizore had come from the name of the Japanese wet snow
- Cutlet
- Tonkatsu
- Fried chicken (chicken katsu)
- Beef cutlet (beef katsu)
- Ham katsu
- Menchi katsu[7]
- Turkish rice (torukorice): Pilaf flavored with curry, naporitan spaghetti and tonkatsu with Demi-glace sauce
- Omurice
- Steak[14]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/9/99/%E3%83%9F%E3%83%83%E3%82%AF%E3%82%B9%E3%82%B5%E3%83%B3%E3%83%89.jpg/220px-%E3%83%9F%E3%83%83%E3%82%AF%E3%82%B9%E3%82%B5%E3%83%B3%E3%83%89.jpg)
- Mikkusu sando (ミックスサンド) – assorted sandwiches, especially egg salad, ham, and cutlet[15]
- Gratin[16]
- Doria (ドリア): Roasted pilaf with béchamel sauce and cheese
- Pilaf
See also
- List of common yōshoku dishes
- Hong Kong-style Western cuisine, a similar phenomenon in Hong Kong
- Haipai cuisine, a similar phenomenon in Shanghai
References
- ^ Nancy K. Stalker (2018). Devouring Japan: Global Perspectives on Japanese Culinary Identity. Oxford University Press. p. 171. ISBN 978-0-19-024040-0.
- ^ a b Norimitsu Onishi (2008-03-26). "Spaghetti Stir-Fry and Hambagoo: Japan Looks West". New York Times. Retrieved 2008-09-11.
- ^ "西洋料理通. 巻上,附録 / 仮名垣魯文 編 ; 暁斎 画".
- ^ a b Aoki Yuriko (12 November 2019). "Yōshoku: A Japanese Take on Western-Style Cuisine Culture Food and Drink Guide to Japan". nippon.com. Retrieved 12 May 2020.
- ^ Peter Hum (15 August 2019). "What makes restaurant food 'authentic,' and who gets to decide?". Ottawa Citizen. Retrieved 12 May 2020.
- ^ Kansai: Rough Guides Snapshot Japan. Penguin. 2014. p. 131. ISBN 9780241014172.
- ^ a b c d Robbie Swinnerton (18 November 2014). "Toyoken: Narisawa's take on 'yoshoku' cuisine". The Japan Times. Retrieved 12 May 2020.
- ^ Levin Tan (26 October 2018). "Memories of meals: RAMEN SHOP and the power of food films". japanesefilmfestival.net. Retrieved 12 May 2020.
- ^ Mina Holland (7 October 2017). "Masterchef's Tim Anderson's kitchen – and his recipe for chicken katsu curry". The Guardian. Retrieved 12 May 2020.
- ^ a b Makiko Itoh (16 October 2015). "An idea simmering for centuries: Japanese 'white stew'". The Japan Times. Retrieved 12 May 2020.
- ^ Makiko Itoh (22 April 2017). "The storied history of the potato in Japanese cooking". The Japan Times. Retrieved 12 May 2020.
- ^ John Maher (29 August 2017). "The Addictive Animated Food of Miyazaki Films". Thrillist. Retrieved 12 May 2020.
- ^ Makiko Itoh (20 January 2015). "Spaghetti Napolitan is Japan's unique take on pasta". The Japan Times. Retrieved 12 May 2020.
- ^ Peter Allen (16 October 2019). "Steak Japanese Style: Chaliapin Steak". onthegas.org. Retrieved 12 May 2020.
- ^ Karen Barnaby (17 September 2019). "Karen Barnaby: Try a Japanese sando to expand your sandwich repertoire". Vancouver Sun. Retrieved 12 May 2020.
- ^ Yukari Sakamoto (8 February 2018). "Our Complete Yoshoku Guide". metropolisjapan.com. Retrieved 12 May 2020.