When I first visited Japan in 2014, sushi wasn’t the surprise. It was naan. Big, plate-sized naan served with a bright red butter chicken that looked—and tasted—nothing like what I’d eaten at home in Kolkata. The colors were bold, but the flavors felt distant.
A year later, I moved to Japan for university. That’s when I realized it wasn’t just the food that was different—it was the whole idea of what “Indian food” meant here.
Back home, Indian meals are personal, layered, and seasonal. Dinner at my mother’s table was a quiet ritual:
- First, a spoonful of ghee and salt on rice, or stir-fried gourd skins—a reminder of how older generations survived British-imposed famines during World War II.
- Second, rice with dal simmered with fish heads, served with crispy fried vegetables.
- Third, a spicy fish curry made with rohu or catla, followed by tomato chutney and dessert.
In Japan, I found a different “Indian food.” It was designed more for popularity than authenticity—overly creamy curries, sweet naan, and tandoori flavors on everything. It wasn’t wrong, but it was missing the soul of what I’d grown up with.
But I stayed. And I learned. As a student of science, I found parallels between cooking and chemistry. One project took me to Fukushima. While studying environmental recovery there, I noticed something familiar: the quiet strength of community, the careful balance of tradition and adaptation.
My experience in Fukushima reminded me of home—not in the food, but in the people’s resilience and care for the land.
Over time, I found small ways to bring “my India” to Japan. I began cooking simple meals—mustard fish curry, bitter gourd fries, lentils with pumpkin. My Japanese friends were curious and open, and sometimes I’d catch that same warm silence I remembered from my family table.
In the end, it wasn’t about finding the perfect Indian meal in Japan. It was about remembering where I came from, and learning how to carry it with me—one plate at a time.
FAQ
Q1: Why is Indian food in Japan so different from what’s served in India?
Most Indian restaurants in Japan are run by people from Nepal or North India, and they often adjust the flavors to suit Japanese preferences—sweeter, creamier, and less spicy. That’s why dishes can look or taste very different from home-cooked meals in India.
Q2: How do Indian students in Japan cope with food and cultural differences?
Many cook at home, form student communities, or order spices and groceries online. Over time, they often share their cuisine with local friends, creating a new kind of cultural exchange that blends familiarity with discovery.
Food is more than just taste—it’s memory, culture, and identity. Whether in a lab in Fukushima or a kitchen in Tokyo, I learned that you can be far from home and still find your roots.
Source: https://www.japantimes.co.jp/community/2025/06/23/voices/fukushima-science-indian-food/
