Doria (food)

Doria is a popular Japanese dish, inspired by French and Italian cuisine, and adapted to suit Japanese tastes. It is considered a form of Yōshoku, which refers to a style of Western-influenced cooking in Japan.

History

Doria was first created in the early 20th century by Swiss cook Saly Weil, who was working at the New Grand Hotel in Yokohama. It was initially served as a luxury dish in hotels and high-end restaurants, but has since become a staple in home cooking and family restaurants across Japan.

Preparation and Varieties

Doria is essentially a rice gratin. The dish is made by layering cooked rice in a baking dish, adding a layer of ingredients such as chicken, shrimp, or mushrooms, and then topping it with a white béchamel sauce. The dish is then sprinkled with cheese and baked until golden and bubbly.

There are many variations of Doria, including Seafood Doria, which includes a variety of seafood such as shrimp and scallops, and Chicken Doria, which includes chicken and mushrooms. Some versions also include a layer of tomato sauce between the rice and the béchamel sauce.

Serving

Doria is typically served hot from the oven, often in the dish it was baked in. It is a popular choice for lunch or dinner, and is often accompanied by a simple green salad.

In Popular Culture

Doria has been featured in many Japanese manga and anime, often as a comfort food or a dish that brings back fond memories.

See Also

• Gratin
• Risotto
• Pilaf
• Yōshoku

References

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