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One of the most popular dishes in the yōshoku (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 yōshoku restaurant Rengatei, in Ginza, Tokyo, which is widely regarded as the originator of several well-known yōshoku 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.

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