Quote:
Originally Posted by nikuman
Not what I love. While it's very true that the Chinese had major impact on Japanese foodstuffs, the impact is, oddly enough, more recent than some would believe (i.e., in the last 100 years). I think it's very easy to overstate the Chinese influence. Certainly somethings such as Dim Sum were incorporated wholesale, but most of that is post Meiji Restoration.
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So is tofu, the panoply of noodle soups, anything stir or deep fried or steamed or grilled, the pickled vegetables. Anything seasoned. Just about everything but sashimi is derivative of the mother country. Same is true for Vietnamese, Korean, and Thai, except Thai is also heavily influenced by Indian cuisine.