Omurice, a Japanese dish blending omelette and fried rice, emerged in the early 20th century during Japan’s Westernization. Originating in Tokyo’s Rengatei restaurant around 1900, it combined ketchup-flavored rice with a fluffy egg wrap, reflecting yoshoku cuisine’s fusion of Western and Japanese culinary traditions. Its popularity grew post-World War II, as affordable ingredients like rice, eggs, and ketchup suited Japan’s recovering economy. Chefs refined techniques, perfecting the soft, cream