A History of Tokyo in 8 Dishes

But here’s the truth: today’s diet in Tokyo is essentially westernized Japanese food, and it is far different from what it was 150, 100, or even 50 years ago. Curry is something of a national flavor in Japan: not just served with rice, but also thinned with broth and prepared with noodles like curry udon; baked inside fried bread to make curry-pan; eaten with pork as katsu curry; or found in any convenience store as curry-flavored rice crackers, potato chips, and snacks. After the Japanese defeat in 1945, the U.S. provided (somewhat self-serving) economic aid in the form of American food staples like wheat and soybeans, which prompted a gradual shift from rice to bread consumption throughout Japan.

Source: roadsandkingdoms.com