When you think of Indian and Japanese food, what comes to mind? Bold, aromatic curries, vibrant spices, and rich sauces on the one side, versus delicate sushi, savory miso soup, and the umami-packed simplicity of natural flavors on the other. On the surface, Indian and Japanese cuisines may seem worlds— and palates—apart. But in recent years, the lines between these two culinary traditions have been deliciously blurred. What’s emerging is a fusion of flavors that highlights the growing influence of each cuisine on the other—and it’s not just happening in fancy fusion restaurants but in home kitchens across both countries, as well.
Let’s take a bite of this flavorful phenomenon and explore how Japanese ingredients like miso and soy sauce are showing up in Indian cooking, while Indian spices and techniques are finding their way into Japanese dishes. The result? A mouthwatering cultural exchange that’s changing the way both countries approach food.
Mad for miso in Mumbai (and more)
Miso, soy sauce, and mirin might seem like pantry staples in Japanese kitchens, but these umami-rich ingredients are quietly making their way into Indian cooking, melding with the more traditional tastes of India. In cities like Mumbai, Delhi, and Bangalore, you’ll now find chefs experimenting with these Japanese flavors, often using them to elevate traditional Indian dishes.
For example, miso is showing up in some unexpected places. In place of the usual garlic and ginger paste, chefs are mixing miso with mustard oil to create a base for curries, or blending it into dal (lentil stew) for an added depth of flavor. Miso’s salty, umami-laden profile pairs surprisingly well with the earthy lentils that form the heart of many Indian dishes.
Similarly, soy sauce—an essential in Japanese kitchens—is being incorporated into Indian-style stir-fries and even grilled meats. Imagine a tandoori chicken marinated not just in the traditional yogurt and spices, but also infused with soy sauce. You get a smoky, zesty, and slightly tangy flavor that adds an unexpected twist to the classic dish.
Fun fact: Indian miso is actually a thing! Some Indian chefs are even creating a version of miso using locally sourced ingredients like tamarind and coconut, offering a unique Indian spin on the Japanese classic.
Umami gets a sassy spice makeover
Meanwhile, Indian spices have begun heating up kitchens across Japan. The Japanese have a love for subtlety, but recent food trends are making room for bolder flavors, and Indian spices are at the forefront of this fusion.
Take, for example, the nuanced changes to Japanese curry, which has long been milder than its Indian counterpart. In Tokyo, you’ll find curry shops that have begun experimenting with garam masala, turmeric, and cumin to spice up their stews and sauces. While traditional Japanese curry might rely on sweet vegetables like carrots and potatoes, the addition of Indian spices gives the dish a whole new dimension, adding heat and complexity to the flavor profile.
But it’s not just curry. Indian-inspired condiments, like chutneys, are also being served alongside Japanese dishes. In fact, sushi restaurants across Japan are now offering tamarind chutney as a dip, alongside the more traditional soy sauce and wasabi. The tangy sweetness of tamarind provides a fascinating contrast to the clean and bright flavors of sushi, proving that sometimes, opposites really do attract.
The ultimate fine dining crossover
While these flavor exchanges are happening on a local level, they’re also making waves in the world of fine dining. In high-end restaurants across both Japan and India, chefs are putting a modern spin on traditional dishes by incorporating ingredients and techniques from the other culture. Take Nobu, the world-renowned restaurant chain founded by Chef Nobu Matsuhisa. Known for its fusion of traditional Japanese dishes with Peruvian ingredients, Nobu’s menu also occasionally incorporates Indian spices, such as garam masala, curry leaves, and cumin. These occasionally make an appearance in more experimental and fusion-inspired dishes, where they are typically used as subtle accents to enhance the overall flavor profiles.
Miso, soy sauce, and mirin might seem like pantry staples in Japanese kitchens, but these umami-rich ingredients are quietly making their way into Indian cooking, melding with the more traditional tastes of India.
In India, meanwhile, the influence of Japanese cuisine is visible in the growing number of sushi bars and izakayas popping up in major cities. But Indian chefs are not simply mimicking the dishes they’ve encountered abroad; they’re infusing them with local twists. You’ll find sushi rolls featuring tandoori chicken or curried vegetables, while tempura might be served with a spicy chutney dipping sauce instead of the traditional soy sauce.
A bit of trivia:Sushi, that quintessential Japanese food, has become wildly popular in India, with some Indian chefs even creating a version of sushi using Indian ingredients. Imagine a sushi roll filled with spiced lamb or a spicy paneer (Indian cheese) instead of raw fish!
Thrilling tastes, from tandoori to tempura
This cross-cultural culinary exchange is more than just a fusion of flavors—it’s a reflection of the changing relationship between Japan and India in the global food scene. In a highly globalized world, food has the power to bring people together and break down cultural barriers. Whether it’s a Japanese ryōrinin experimenting with curry spices or an Indian bāwarchī adding miso to their dal, these exchanges show how food can be a bridge, connecting cultures through a passion for palate-pleasing favors.
In the end, food is more than just sustenance. It’s a language of its own, constantly evolving and adapting, blending tradition with innovation. And when Indian spices meet Japanese umami, the results are nothing short of sumptuous.
Biting into a flavorful future of fusion
So, what’s next for this culinary fusion? Perhaps we’ll see more sushi restaurants in India incorporating regional Indian vegetables like okra or bitter gourd, or maybe Indian restaurants in Japan will experiment with Japanese tea in their biryanis and gravies. One thing’s for sure: as long as chefs and even home cooks are willing to push the boundaries and explore new flavor combinations, the journey of Japanese and Indian food fusion will continue to surprise and delight.
The next time you bite into a sushi roll with a hint of curry or relish a bowl of dal with a touch of miso, just know you’re savoring a scrumptious story of two cultures coming together, one bite at a time.
