Recently, when it comes to omurice, the "fluffy and melty" style, where the egg oozes when you cut into it, has become mainstream. However, more and more people are expressing a desire to enjoy the traditional omurice.
In this article, we will explore the origins, history, and secrets behind the deliciousness of traditional omurice.
1. What is the Origin of Traditional Omurice? History and Context
Omurice was born in the late Meiji period to the Taisho era. During this time, Western culture rapidly spread in Japan, and the genre of "yoshoku" (Western-style food) was established.
The Western Food Culture in Japan Before and After the Birth of Omurice
• Curry Rice (Early Meiji Period): Introduced via Britain and became established as a military food.
• Hayashi Rice (1895): A Western dish made with beef and onions simmered in demi-glace sauce.
• Beef Cutlet (1900s): Beef cutlets became popular in the Kansai region.
In this way, Japanese food culture evolved uniquely while being influenced by the West. Omurice was conceived as an easy-to-eat Western dish that could be enjoyed with just a spoon, spreading among the common people.
2. Two Theories on the Birth of Traditional Omurice: Osaka and Tokyo
There are two theories regarding the origin of omurice: the Osaka origin theory and the Tokyo origin theory.
Osaka Origin Theory | The Omurice of
It is said that omurice was born in 1925 at the Western-style restaurant "Hokkyokusei" in Shinsaibashi, Osaka.
• It was conceived as a digestible dish for customers with stomach issues.
• The style of wrapping chicken rice in a thin omelet was established.
Tokyo Origin Theory |
At "Rengatei," which was founded in 1895 in Ginza, Tokyo, a dish called "Rice Omelette" was served.
• This dish featured rice and eggs stir-fried together, finished in a semi-cooked omelette style.
• Unlike today's omurice, it was not wrapped in egg but mixed with the rice.
While it is unclear which theory is the true origin, it is undeniable that the concept of "Western-style food that is easy to eat with a spoon" was common to both.
3. Why Traditional Omurice is Delicious | The Golden Ratio
Unlike the recent fluffy and melty style of omurice, traditional omurice has its own unique charm. Let's uncover the secrets behind its deliciousness.
• Egg Thickness: An ideal thin omelet should be 2 to 3 mm thick. If it's too thin, it tends to tear easily, and if it's too thick, the texture becomes heavy.
• Ketchup Rice: If the rice is too watery, it becomes mushy. The key is to sauté it just enough to evaporate the excess moisture and acidity.
• Choice of Ingredients: Chicken is the classic choice for traditional omurice. The crunchiness of onions adds a nice accent.
• Use of Butter: Using butter as the sautéing oil adds richness while keeping the flavor light.
This golden ratio is what makes traditional omurice feel nostalgic and enjoyable to the last bite.
Old-fashioned omurice
Fluffy omurice with crumbled eggs
4. Omurice and Japanese Food Culture | Its Connection to
Omurice has developed by merging Western influences with Japan's unique food culture. This background is related to Japan's "izenhan culture."
(1) What is Izenhan Culture?
• In Japan, there has long been a food culture of combining staple foods (rice) and side dishes in a single bowl. Examples: Donburi (rice bowls), ochazuke (rice with tea), and zosui (rice soup).
• Omurice is thought to have emerged from this concept of "a meal completed on one plate."
(2) Western Cuisine × Japanese Eating Habits in the Meiji and Taisho Periods
• Western cuisine, which typically uses knives and forks, was adapted in Japan to be enjoyed with just a spoon.
• As a result, omurice became a symbol of "Japanese Western cuisine," alongside dishes like curry rice and hayashi rice.
5. Where to Enjoy Traditional Omurice | The Difference Between Coffee Shops and Western-Style Restaurants
→ The omurice at coffee shops is characterized by a "simple and nostalgic flavor," while the omurice at Western-style restaurants offers a "rich and indulgent taste."
Summary | Now is the Time to Savor Traditional Omurice!
Omurice was born from the development of Western food culture during the Meiji and Taisho periods, combined with Japanese eating habits.
Unlike the recent fluffy and melty styles, traditional omurice has the charm of "nostalgia" and "deliciousness that comes from simplicity."
Now is the perfect time to visit a pure coffee shop or a long-established Western-style restaurant to experience authentic "traditional omurice."
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