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Itameshi is a Japanese take on Italian food. Now we can eat it here.

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These dishes are part of the yoshoku canon — Western-style food made distinctly Japanese, similar yet different. Mostly my family was happy to eat yakitori, udon, rice and pickles and fish. But it was nice, sometimes, to taste something more familiar. When we really got homesick, we would order pizza — which came with toppings of seaweed, corn, and mayo. Get Food & Dining HeadlinesThe Globe's most recent food stories, delivered to your inbox every Wednesday. Enter EmailAt Ebisuya, pizza comes topped with chicken katsu, cabbage, tonkatsu sauce, and Kewpie mayo. It's been the top seller since the day the restaurant opened. Virginia Nash for The Boston GlobeThere is a subset of Japan-style Western cuisine called itameshi — a term devised from smushing together “Itaria” (Italy) and “meshi” (meal) — or wafu Italian. (Wafu means Japanese-style.) There is topnotch traditional Italian food in Japan, but this is something else, a fusion not just of words but of tastes. “It is interpreted, adapted to fit the Japanese palate,” says Sonoko Sakai, author of “Wafu Cooking” and other cookbooks. Itameshi started showing up after World War II, during the US occupation of Japan.

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