HISTORY OF JAPANESE CUISINE

Japanese Cuisine as a national cuisine has evolved over the centuries due to many political and
social changes, starting with the Ancient Age, in which most cuisine was influenced by Chinese
culture. Finally, cuisine changed with the advent of the Middle Ages, which marked the beginning
of an abandonment of elitism with the regulations of the shogunate. At the beginning of the
Modern Age, great changes took place that introduced Western culture to Japan.

The modern term "Japanese food" refers to such traditional-style food, similar to that which
existed before the end of national isolation in 1868. In a broader sense of the word, it could also
include foods whose ingredients or ways of cooking them were later introduced from abroad, but
have been developed by Japanese who have made them their own. Japanese food is known for
its emphasis on seasonality of food(旬, shun), quality and presentation of its ingredients...

The first document that refers to Japanese food dates back to the year 720 and
belongs to the book “Nihon Shoki”. It is a short story where an emperor orders the
preparation of food to give as an offering to a deceased hero. The dishes in question
were two pickles, one of oysters and the other of fish.

In the Joumon era (minus 16,500 years - minus 3000 years) rice was already eaten.

Asuka era (500 - 800): Fried dishes and ocha (tea) arrived from China and Korea.
Also, through Buddhist monks, plant-based foods.

Heian Era (784 - 1185): Kara age (fried chicken) and natto (fermented soybeans)
appeared.

Kamakura Era (1185 - 1333): In this period, dominated by the samurai caste, and with
a strong influence of the Buddhist religion, vegetarian food had a great development.

Muromachi Era (1336 - 1573): Soy-based foods were widely spread and the rules of
conduct at the table were established.

Azuchi Momoyama Era (1588 - 1603): With the arrival of Portuguese ships to the
archipelago, Western influence on Japanese cuisine began. One of the foods that
arrived at that time is the sponge cake (kasutera).

Edo Era (1603 - 1867): With the cultural explosion that originated in this era, culinary
art had its greatest expansion. Part of Japanese society could already enjoy dishes
such as tempura, nigiri sushi, soba; served in small street shops called yatai. In
addition, the use of sugar became popular, a product that previously could only be
consumed by the nobles and in a limited way due to its high cost.

Meiji Era (1868 - 1912): The opening of the country to the Western world produced the
entry of innovative products into the, until then, closed local market. Thus, the
influence was greater and meats were added to the diet.

Despite this and fortunately, Japanese cuisine still retains much of its origins:
nutritious dishes, prepared with a high percentage of vegetables and with an emphasis
on healthy eating.