The Japan Times: The doria, a rice dish that’s cooked au gratin, may seem European but actually h…

The doria, a rice dish that’s cooked au gratin, may seem European but actually has its roots in Japan. It is said to have been invented at the Hotel New Grand in Yokohama — also the birthplace of spaghetti Napolitan — by the great Swiss chef Saly Weil (1897-1976), the first chef de cuisine of the hotel and the man often referred to as the “father of yōshoku,” Western-style Japanese cuisine. Click on the link in our bio for the recipe. 📸 Makiko Itoh
.
.
.
.
.
.
#Japan #Tokyo #recipe #japanesecooking #japanesefood #instafood #recipes #cooking #rice #doria #japantimes #日本 #東京 #レシピ #日本料理 #料理 #米 #ドリア #ジャパンタイムズ #🥘