Doria is a type of rice gratin that is popular in Japan and is an example of yōshoku, Western food tailored to Japanese tastes). It is a savory dish made by topping cooked white rice with sautéed meat, such as chicken or shrimp, and vegetables, then adding a white sauce and cheese, and baking it as a casserole). Doria was invented by a Swiss chef who worked at a hotel restaurant in Japan in the 1930s. The dish was originally a rice casserole with seafood (shrimp), covered with béchamel sauce and cheese, then baked in the oven. The name Doria doesn’t sound like Japanese at all, and it came from a famous Italian navy general. There are many variations of Doria, and there is no one right recipe for it. Some use just steamed rice with creamy sauce, others use Pilaf as rice. Chicken or ground beef can be used in the dish instead of seafood.