Chinese cuisine is very popular in Japan. The cuisine is very familiar to many Japanese people today, but some of these dishes actually originated in Japan. Moreover, many Japanese don’t even know that. One such dish is “Shrimp with Chili Sauce”. In Japan, it is commonly called “Ebichiri”. “Ebichiri” has become a staple menu in Chinese specialized restaurants in Japan, and is believed to be a Chinese dish of Chinese origin… But it is actually not true. It seems to have been created based on one of the typical Sichuan dishes, a dish of stir-fried shrimp with bean-paste and spicy vegetables. Sichuan cuisine is famous for its spiciness, right? It was thought that dishes that were too spicy would not be popular among the Japanese, and it was modified to have a sweet, spicy, and sour flavor for the Japanese. It was invented by Chen Jianmin, who is said to be the chef who introduced Sichuan cuisine to Japan. Incidentally, he is also said to have invented “Ebimayo (Shrimp with mayonnaise sauce)” and “Hui Korro” which is also considered one of the most representative Chinese dishes in Japan. The remarkable point in the culinary ingenuity he has created is that he has retained the look and taste of very typical Chinese cuisine. Well, these menus were originally created by a Chinese chef, but it is not wrong to say that the dish originated in Japan, since it was devised and created for the Japanese. We should be thankful to him for creating delicious food that the Japanese like.