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This study examines the historical facts about the invention and development process of Sukiyaki and Tonkatsu in Japan around the foreign settlements formed by the then Japanese government’s policies to enhance national prosperity and military power and promote a meat-eating culture and the opening of ports, based on the circumstances of the times. The results can be summarized as follows. 1. Sukiyaki, well known as a typical fusion dish that combines Japanese traditional cuisine and Western culture, was born with the beef-eating culture that emerged with the cross-cultural exchanges with the West since the 17thcentury Edo period. As a beef dish harmonizing Japanese traditional condiments and Western beef, it was first known as “Sukiyaki” in the Kansai region and as “gyu nabe” in the Kanto region, which use similar ingredients but differ in the cooking process and methods. Under the impact of the Kanto Earthquake in 1923, the two terms were integrated into “Sukiyaki,” which is the current name of this type of dish. 2. Another Japanese-Western fusion dish, Tonkatsu, born from pork, the main ingredient of the dish, began to be supplied to the Japanese market as a cheaper substitute to beef that was then in short supply due to rising demand. Tonkatsu emerged as part of the Japanese government’s policies to promote a meat-eating culture in order to enhance national prosperity and military power. The supply of pork as military food greatly influenced the spread of Tonkatsu, which came to have its present form during the era of Japanese imperialism.

journal of marine and island cultures

A Consideration of the Characteristics and Historical Background of Japanese Fusion Cuisine Created Through Cross-cultural Exchanges with the West in Port Cities