One of the most popular dishes in the ²â¨²õ³ó´Ç°ì³Ü (European-style Japanese cuisine) canon is omuraisu (rice omelette), often Anglicized as omurice. Its vibrant colors can really brighten up a dull, rainy-season day.
There are several theories on the origins of omurice, but the earliest place to feature a French-style omelette with stir-fried rice (a combination of Chinese and European influences) is the legendary ²â¨²õ³ó´Ç°ì³Ü restaurant , in Ginza, Tokyo, which is widely regarded as the originator of several well-known ²â¨²õ³ó´Ç°ì³Ü dishes. However, the ¡°rice omelette¡± first served by Rengatei in 1900 seems to have combined the egg and rice before it was cooked into an omelette.
In 1925, another legendary ²â¨²õ³ó´Ç°ì³Ü restaurant in Shinsaibashi, Osaka, called , introduced an omelette wrapped around ketchup-flavored stir-fried rice, which is closer to one of the current forms of the dish. In either case, the objective was to create an easy-to-digest dish that could be conveniently eaten with a spoon. To this day, both restaurants still serve dishes they call ¡°original omuraisu.¡±
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