Chinese cuisine’s adaptability is well-known, and in India, we’ve embraced it through street-style desi Chinese. However, a new culinary trend — WA-Chuka cuisine — is emerging and it emphasises on seasonal ingredients and features rice with miso soup. This innovative style, developed in Japan, is gaining traction in premier Pan-Asian restaurants across India.
WA-Chuka, or Japanese-style Chinese cuisine, fuses Chinese cooking techniques with Japanese flavours. The term “WA” means Japanese, while “Chuka” refers to Chinese food. Michelin Star Chef Yuki Sugaya is a key figure in popularising WA-Chuka, and he recently showcased an exclusive five-course menu at Eight in Phoenix Palladium, Mumbai, attracting food enthusiasts.
“WA-Chuka represents a Japanese twist on Chinese cuisine. For example, our Chicken Gyoza are pan-fried dumplings that combine the essence of both cultures,” explains Naveen Joshi, head chef at Nouba, Jaipur. His restaurant honours the rich traditions of both cuisines.
A unique blend
One of WA-Chuka’s fascinating elements is its deep ties to Japanese culinary culture. Stefan Gadit, executive chef at Torii by Gauri Khan, notes that while WA-Chuka is inspired by Chinese cuisine, it has been adapted to create uniquely Japanese dishes using local ingredients like miso and dashi.
Japanese culinary techniques emphasise natural flavours, precision, and presentation. Techniques such as simmering (nimono), grilling (yakimono), and steaming (mushimono) are common. Dashi, made from kombu and bonito flakes, is a staple base in many dishes, reflecting Japanese cooking’s focus on subtlety and aesthetics.
While Chinese cuisine is known for bold flavours and rich sauces, WA-Chuka offers a balance by combining Chinese intensity with Japanese delicacy. This results in a culinary experience that highlights the best of both traditions.
Healthy & flavourful
WA-Chuka is often perceived as a healthier alternative to traditional Chinese dishes. “It typically uses less oil and salt, focusing on fresh ingredients,” Chef Gadit explains. Japanese cuisine promotes balance through a mix of proteins, vegetables, and grains, aligning well with health-conscious diets.
WA-Chuka vs Chuka Ryori
WA-Chuka is distinct from Chuka Ryori, which refers to Chinese-style food adapted for Japanese tastes. WA-Chuka is more refined and innovative, carefully integrating Chinese cuisine with Japanese techniques and ingredients. “WA-Chuka employs high-quality ingredients and utilises Chinese methods, but preparations like sashimi are done in the Japanese style,” Chef Sugaya elaborates. This cuisine often follows a kaiseki style (a traditional multi-course Japanese dinner), offering a set menu that emphasises elegance.
The executive sous chef from Miyuki at DoubleTree by Hilton Pune-Chinchwad notes that both China and Japan possess unique culinary identities influenced by geography and available ingredients. Chuka Ryori, he explains, is akin to Indo-Chinese cuisine, tailored to Indian palates.
WA-Chuka’s finding favour in India
WA-Chuka is gradually gaining recognition in India, distinguishing itself from the ubiquitous Indian Chinese dishes. The fusion appeals to those who appreciate authentic Chinese cuisine while exploring new culinary avenues. “The fusion of Asian cuisines is becoming increasingly popular, with more restaurants embracing WA-Chuka. Diners respond positively to dishes like Chicken Gyoza and Seafood Sui Moi,” Chef Joshi shares.
WA-Chuka signifies a rich cultural exchange between two culinary traditions. Each dish reflects the creativity that arises when diverse cultures meet in the kitchen. “This cuisine emphasises seasonality, ensuring that dishes align with the natural cycles of the year,” Chef Sugaya adds.
As awareness of WA-Chuka grows, its popularity is likely to soar, especially in urban areas where diners seek sophisticated gastronomic experiences. WA-Chuka seamlessly merges two culinary worlds, offering a dining experience that is both familiar and delightfully original.