Although Japanese foods like sushi, sashimi and sukiyaki are famous all over the world, the Japanese have an incredibly varied diet. A week’s menu might feature curry rice, the Japanese adaption of a British version of the famous Indian food; all manner of broiled, stewed or raw fish; a joining of Chinese and Korean cuisine with kimchee fried rice; a tasty plate of seafood pasta; and delicious omrice, an omelette over flavored rice with a ketchup heart drawn on top. One category of Japanese food I like is domburi, basically big bowls of rice with various things on top. The most famous of these foods is gyu-don, Japan’s ubiquitous beef bowl, enjoyed a million times a day at fast food restaurants like Yoshinoya and Sukiya of Yokohama. There are other types of foods served on rice in a big bowl, like katsu-don, fried pork cutlet on rice (yum), or Oyako-don, which means “parent and child rice bowl” and contains chicken mixed in with eggs served on rice (hence the wacky name).
