The doria, a rice dish that’s cooked au gratin, may seem European but actually has its roots in Japan.
It is said to have been invented at the Hotel New Grand in Yokohama — also the birthplace of spaghetti Napolitan — by the great Swiss chef Saly Weil (1897-1976), the first chef de cuisine of the hotel and the man often referred to as the “father of yōshoku,” Western-style Japanese cuisine.
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