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The Japanese government considered the consumption of meat as an important part of its strategy for achieving national prosperity and military power and started canned food manufacturing for the purpose of supplying meat in field rations.

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Food in cans was a symbol of modernity and viewed very positively as food that had already been used by American, British, and other Western armies for a long time. All of them required the introduction of bureaucracy, mass production of food for communal meals, standardization, and rationalization of cooking procedures. The third stimulus was the Japanese traditional palate. No matter how vigorous the Westernization and rationalization drives were, one cannot ignore the power of tradition, and the aesthetics of taste that the Japanese possessed.

As the consumption of meat by the emperor, political and military leaders, and other elites increased, Western cuisine became more popularized and the demand for it appeared in the middle classes. Butcher shops opened in cities, and restaurants serving gyu-nabe beef hotpot , made of beef and vegetables seasoned with soy sauce and sugar, sprang up everywhere.

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There is no doubt that beef was a Western ingredient for the Japanese since they had not traditionally eaten it, but all the vegetables and seasonings for gyu-nabe were indigenous and the dish was eaten in the Japanese way. In other words, there was no problem with staying true to the Japanese cooking system as long as the ingredients were Western. Japanese-Western fusion cuisine emerged in the early 20th century through this process of incorporating ingredients and some cooking methods of the West.


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Familiarity with Western food among young men who had served in the military and many college students ensured the demand for fusion cuisine. By the end of the Meiji period around , fusion cuisine evolved into a harmonious mixture of Western and Japanese culinary traditions. Fusion dishes created in modern Japan— kare-raisu , tonkatsu , etc. Enjoyed this?

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Now try Comments 2 Questions 0 Tips 0 A frequently misunderstood aspect of the alkaline diet is the errant notion that the blood pH becomes alkaline, when in actuality it is the metabolic energy sources food that are alkaline. Thus if you load your dietary intake with alkalinity your body will have to react differently than if you were to load it with acidity; it will have to work completely differently and shift to acid generation and base elimination. Metabolic energy sources do make a significant difference, but the consequences are understudied and ill defined - and indeed warrant in depth analysis.

For , years we evolved without many of the current foods we are exposed to e. As far as controversial, well by definition this word means 'giving rise or likely to give rise to public disagreement' and given the significant public interest in this topic it is indeed controversial, whereas saying the world is flat, today, would not be controversial.

I suggest caution with a couple of things: people who are quick to dismiss complexity and the pursuit of knowledge in exchange for the embrace of simplistic black and white views, and those who bully their position with derogatory statements such as 'snake oil. That is not to say that exploitation of the meek is an unconscionable and despicable thing, but believing science and medicine are not biased or are more advanced than they truly are is not much different.

Caveat emptor, and make your own decisions.

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I would suggest that a 'controversial' diet is one which might have some weak evidence for success. When a diet such as the one you write about has no evidence of success I would tend to call it 'misinformation' or 'ineffective'. Using the word controversial is playing into the hand of those who sell snake oil. A bit like saying that the idea that the world is flat might be controversial.

Be the first to ask a question about this recipe Unsure about the cooking time or want to swap an ingredient? Sign in or create your My Good Food account to join the discussion. Be the first to suggest a tip for this recipe Got your own twist on this recipe? The third stimulus was the Japanese traditional palate. No matter how vigorous the Westernization and rationalization drives were, one cannot ignore the power of tradition, and the aesthetics of taste that the Japanese possessed.

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As the consumption of meat by the emperor, political and military leaders, and other elites increased, Western cuisine became more popularized and the demand for it appeared in the middle classes. Butcher shops opened in cities, and restaurants serving gyu-nabe beef hotpot , made of beef and vegetables seasoned with soy sauce and sugar, sprang up everywhere. There is no doubt that beef was a Western ingredient for the Japanese since they had not traditionally eaten it, but all the vegetables and seasonings for gyu-nabe were indigenous and the dish was eaten in the Japanese way.

In other words, there was no problem with staying true to the Japanese cooking system as long as the ingredients were Western.

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Japanese-Western fusion cuisine emerged in the early 20th century through this process of incorporating ingredients and some cooking methods of the West. Familiarity with Western food among young men who had served in the military and many college students ensured the demand for fusion cuisine. By the end of the Meiji period around , fusion cuisine evolved into a harmonious mixture of Western and Japanese culinary traditions.

Fusion dishes created in modern Japan— kare-raisu , tonkatsu , etc. One of the obstacles to the introduction of Western cuisine was the difficulty to obtain ingredients.


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During the early Meiji period, there was a shortage of beef and an insufficient supply of Western vegetables such as onions, cabbage, carrots, celery, and tomatoes. However, from the 20th century, the mass production of onions, cabbage, and carrots started in Hokkaido, which contributed to the development and spread of fusion cuisine.