Hamburgers were introduced into Japan after World War II, by American soldiers stationed in the country.
While there are several theories as to who or which restaurant brought the humble burger onto the culinary map of Japan, the first locally owned burger chain, Dom Dom burger opened its door in 1970, shortly followed by the first McDonald's store in Ginza back in 1971.
The 70s saw the popularity of hamburgers and fast food explode in Japan, with locally owned burger chain, MOS burger and Lotteria also opening their stores.
By the 80s, hamburgers became a well-established fast food in Japan, such that companies began introducing new varieties, more adapted to the Japanese palate, like the teriyaki chicken burger for example.
MOS burger took on the challenge to incorporate the staple food of Japan- rice- into the business.
Creating a rice patty that was firm enough to hold, but soft enough to eat was not easy.
But after taking inspiration from yaki-onigiri (grilled rice ball), the world’s first rice burger was born in 1987.
Rice burgers in Australia
Apart from MOS burger who has had stores in Queensland since 2011, rice burgers have being popping up around Australia for some time now.
Kenta Tanaka opened Buddhalicious Burger in Neutral Bay Sydney, back in 2018.
The Australian-born chef draws inspiration from his Asian heritage and Australian culinary influences to 'sculpt' unique burgers oozing with flavour.
Tanaka first came across rice burgers back in early 2000 and says he was impressed with the potential it had.
Using rice rather than buns opened the horizon for all the possible ingredients to sandwich between them.
Barbeque pork belly, prawn katsu and wagyu cheese are some of the rice burgers offered at Buddhalicious Burger.
Black rice burgers are also on the menu.
"In Australia, there are a lot of gluten intolerant people and very health conscious people in general. That's why I added the black rice which is low in carbs and calories", Tanaka says.
"It's very popular to a wide range of people".
"Same comforting feeling as the normal burger"
When talking rice burgers, we cannot do so without mentioning Sokyo chef, Chase Kojima, who put rice burgers on the map of Australia.
The American-born chef first introduced the "sushi burger" into Australia back in 2016, which uses crispy sushi rice instead of the usual burger bun.
It was Kojima's dream to open a sushi restaurant franchise in Australia, but with lack of talent and the time it takes to train a sushi chef, the idea fell through.
However drawing inspiration from one of his signatures at Sokyo, the spicy tuna crispy rice, the sushi burger was born.
"Wagyu, gyu-don, spicy tuna... rice gives endless variety for ingredients to put in between".
Spicy Tuna Crispy Rice, Sokyo Source: Sokyo by Chase Kojima
Although Kojima has now parted ways with his then-business partner, looking back, he says it was from his desire to create a Japanese fast food, which "you can eat with one hand", just like the traditional hamburgers.
"The way you hold it, the way you bite into it, gives the same comforting feeling as the normal burger", says Kojima.
The phrase, or the "brand image" of hamburger triggers hunger, he explains.
"It's the same for us Asians, rice triggers hunger".
With sushi burgers and rice burgers going viral on TikTok, now may be a great time to experiment with the various possibilities of Japan's adapted cuisine, says Kojima.
In fact, a Japanese convenience store has recently introduced "rice bun without filling" to keep up with the rising popularity.
You can grill it, fry it, and amp it up with your filling of choice.
Until we see something like this in Australia, using cold sushi rice may do the trick, says Kojima.
Burger recipes to try at home
BBQ pulled pork burger
