Written by Shreya Goswami Has been updated: February 11, 2024
Originating in Japan thanks to the influx and popularity of Italian ingredients and concepts, Itameshi cuisine has been mainstream since the 1990s. Complex and appealing, Itameshi, which combines flavors from both cuisines, is likely to become popular in India, where the love for Italian and Japanese cuisine has grown in recent years. Mr. Roy, the CEO who supported the company’s first expansion into Pune and India’s Itameshi, explains.
Over the past decade, India’s food industry has seen an influx of cuisines from around the world, from Korean to Mexican. These global cuisines are now readily available throughout primary cities through food chains and specialty restaurants. Now, another dish born from the fusion of two global cuisines has finally landed in India, where it can be wrapped and enjoyed just like any other cuisine around the world. We’ll be talking about itameshi dishes here, but if you don’t know what itameshi is, read on.
Imagine the best lasagna with layers of Italian flavors: ground meat, basil, oregano, tomato sauce, pasta, and cheese. Imagine the subtle flavor of miso in Japanese cuisine and how much depth it adds to the country’s cuisine. Now, imagine both of these flavor bombs combined in a miso-flavored lasagna. If you do this, you will be able to create umami dishes that Indians who are familiar with the definition of umami will fall in love with, even if they are not familiar with the word umami itself.
Simply put, this is Itameshi cuisine. “Itameshi is the Japanese word for Italian cuisine,” says Supreet Roy, general manager of the Sheraton Grand Pune Bund Garden Hotel, who has reimagined the hotel’s famous restaurant NUVO to specialize in itameshi cuisine. did. While their cuisine is an endeavor pursued by most Indian restaurateurs today, Roy believes the market for Italian and Japanese cuisine is huge, thanks to the respective appeals of Italian and Japanese cuisine. claim.
How Itameshi was born in Japan after World War II
Roy explains that the history of Japanese itameshi cuisine dates back to the World War II era. The integration of Western cuisine in Japan was nothing new at that time. After the Meiji Restoration in 1868, the Japanese began a whole movement of fusion of Japanese and European cuisines in order to expand trade, and this led to the integration of many Western ingredients and food concepts into Japanese cuisine. Ta. By the end of the Meiji period in 1910, Japan already had many fusion dishes, from curry to rice to pork cutlets.
When spaghetti was finally introduced to the Japanese market in the 1920s, it finally paved the way for a special fusion of Italian and Japanese cuisine. When Italian American soldiers and officers entered Japan after World War II, they brought with them the concept of eating spaghetti with tomato sauce, among other popular Italian dishes. “The first Italian restaurants started appearing in Japan in the 1960s, and Italian cuisine gradually spread and became integrated into Japan’s food culture,” explains Roy.
“But Itameshi really started to flourish in the 1980s and 1990s, with more Italian-inspired dishes appearing on menus across Japan,” Roy added. Many believe that this fusion cuisine also came into being as a result of the economic crisis that Japan has faced in recent decades. The fact that Italian ingredients were more affordable than traditional Japanese ingredients led to the great popularity of itameshi starting from that period. Itameshi is now a global cuisine, and restaurants like New York City’s Nolita are best known for dedicating entire menus to itameshi. And India similarly established NUVO in Pune.
Balance of umami between Italian and Japanese cuisine
While it certainly has a storied history, at the heart of Itameshi’s success is the combination of two cuisines known for their disparate ingredients, maximized to create simple yet bold flavours. It’s the chef’s ability to create the perfect balance. “Achieving balance in Itameshi cuisine requires thoughtful and skillful integration of various culinary elements,” says Roy. “This is a dynamic process that requires creativity, an understanding of flavor profiles, and respect for the traditions being fused. For example, the combination of matcha and mascarpone creates a delightful fusion of Japanese and Italian flavors in Itameshi dishes. .”
He explains that matcha, known for its bright green color and earthy, bittersweet flavor, is a staple of Japanese tea ceremonies and a popular ingredient in a variety of desserts. Mascarpone, on the other hand, is a creamy Italian cheese with a mild, buttery flavor that is often used in desserts such as tiramisu. “When these two ingredients are combined, they create a rich, velvety texture and a harmonious blend of contrasting yet complementary flavors,” says Roy. “With this combination, you can make a variety of delicious treats. A popular Itameshi cuisine dessert is matcha mascarpone tiramisu. Instead of the traditional coffee-soaked ladyfingers in tiramisu, matcha-flavored mascarpone is used. Layered. The earthy aroma of matcha adds a unique twist to this classic Italian dessert.”
Roy adds that another interesting combination is miso and olive oil. Miso is a fermented soybean paste that adds rich umami to dishes when combined with olive oil, creating a beautiful fusion of flavors and fruity aromas. “This combination can be used as a marinade for grilled vegetables, as a dressing for salads, and as a flavor enhancer for roasted meats,” he explains, noting that both Italian and Japanese cuisine use short-grain rice and products derived from short-grain rice. They added that they share a love for. “Sake can be used to deglaze the pot when making risotto,” he says. “The subtle sweetness of the sake complements the creamy texture of the risotto, creating a well-balanced and sophisticated dish.”
Indian Italian Cuisine: Opening a new path
Roy believes that Italian cuisine has a real chance of gaining popularity and success in India. “In terms of popularity in India, the country’s culinary landscape is diverse and constantly evolving,” he explains. “Although Italian cuisine has been well-received in India for many years, the fusion of Italian and Japanese flavors may not be as popular as traditional Italian cuisine or other fusion cuisines.” In recent years, Japanese food has also become popular. Given that it is becoming more readily available at an affordable price, there is definitely potential to develop a market for itameshi in India.
“India is a young market where people are eager to discover and experiment,” he says. “There is a huge population of people who are eager to taste great things and are willing to embrace and embrace it. I feel like it’s going to be taken out of the box and shared more widely. The flavors are all there, plus the subtle ones, the punchier ones, the everyday ones, the more sophisticated ones. , and the audience here has palates that match all of these profiles to make the dish widely acceptable.”
In parting ways, Roy suggests that Indian gourmets and chefs who are trying Italian food for the first time should remember three things:
1) Itameshi cuisine can be tailored to local tastes, and Indian chefs may incorporate regional flavors and ingredients into Itameshi cuisine.
2) We must approach itameshi with an open mind and a willingness to explore unique flavor combinations.
3) Expect innovative combinations such as soy sauce-based pasta, sushi-inspired pizza, and desserts incorporating Japanese ingredients such as matcha.