Japanese food, or so-called “Wagoku” culture, has a long history and has developed in its own unique way, rooted in the natural environment and historical background. The characteristics of Japanese food, such as a food culture centered on rice, cooking methods that make the most of seasonal ingredients, and the deep meaning behind dishes, are inseparable from the climate and history of Japan. In this issue, we will explore the origins of Japanese food and how the Japanese food culture has developed, and introduce the history behind it.

1 Ancient Japanese Food Culture

The roots of Japanese food can be traced back to ancient Japan. Japanese food culture is believed to have begun about 2,000 years ago. At that time, Japan was still living mainly by hunting and gathering, relying on nature’s bounty for food. Ingredients from the mountains, rivers, and the sea were used as food as they were, and simple yet frugal and nutritious meals were the hallmark of this culture. This is the origin of Japanese food culture.

One of the most important foodstuffs in Japan during this period was rice. When rice cultivation was introduced around the 3rd century B.C., rice became the staple food of the Japanese people and a central part of Japanese food culture. With the introduction of rice cultivation, Japanese food underwent a major transformation, and rice-centered cuisine gradually developed. As the culture of eating rice took root, the Japanese valued rice as the “source of life” and a wide variety of rice-based dishes were created.

2 Influence of Buddhism and vegetarian cuisine

Around the 6th century A.D., Buddhism was introduced to Japan, which had a profound influence on Japanese food culture. The Buddhist teachings included the avoidance of killing animals and eating vegetarian food, and accordingly, the custom of avoiding meat eating took root in Japan. Especially during the Nara and Heian periods, Buddhist-influenced “vegetarian cooking” developed.

Shojin ryori is a vegetarian cuisine that does not contain any meat or fish, and is based mainly on vegetables, legumes, and grains. This led to the development of cooking methods that made full use of plant-based ingredients, forming the base of today’s “Japanese” cuisine. Dishes using tofu, miso, pickles, and beans originated during this period and are still widely enjoyed as a staple of Japanese cuisine.

In addition, vegetarian cuisine is characterized by its emphasis on “seasonality” in its meals. A culture was born to enjoy seasonal ingredients, such as using young greens in spring, seasonal vegetables in summer, mushrooms and root vegetables in fall, and beans in winter. This has led to the custom of valuing “seasonal ingredients” in Japanese food even today.

3 Heian Period: Development of Courtly Cuisine and Food Culture

During the Heian period, aristocratic culture flourished, and the manners of eating and the beauty of food came to be emphasized. During this period, especially within the court, food became more than just food; it became an important element of social status and dignity. Cooking was treated as an art form, not just nutritional intake, and great emphasis was placed on appearance, presentation, and cooking techniques.

In addition, during the Heian period (794-1192), Japan developed its own unique seasonings and cooking methods. For example, the concept of “dashi” emerged during this period, forming the basic flavors in Japanese cuisine. Dashi made from kombu (kelp) and bonito (bonito) formed the foundation of Japanese cuisine and became an indispensable part of subsequent cuisines. Thus, the Heian period was a time of refinement and refinement of Japanese food culture, with an emphasis on aesthetics and spirituality.

4 Edo Period: Popular Culture and the Spread of Japanese Food

In the Edo period (1603-1867), the dietary habits of the common people became more diverse due to the development of commerce and the rise of urban culture. During this period, Japanese food spread among the common people, giving birth to such dishes as “sushi” and “tempura,” which are still popular today. Sushi, in particular, became a symbol of the common people’s culture of Edo, taking the form that has been handed down to the present as Edomae Sushi.

In the Edo period (1603-1867), the variety and technology of seasonings developed dramatically. Seasonings such as “soy sauce” and “miso” became widely available and had a great impact on the taste of food. These seasonings became indispensable to the Japanese dining table and are an integral part of modern Japanese cuisine.

During the Edo period (1603-1867), food preservation techniques also advanced, and preserved foods such as dried fish, pickles, and tsukudani (food boiled in soy sauce) became widespread. This established a method for preserving foodstuffs for long periods of time and expanded the options for home cooking.

5 After the Meiji Period: Influence of Western Culture and Changes

The influx of Western culture into Japan during the Meiji period (1868-1912) brought major changes to Japanese cuisine. As Western cuisine spread, bringing French and Western-style cooking methods to Japan, Japanese food was influenced and evolved into its modern form. For example, a new cuisine called “Western-style” was born, incorporating Western cooking, which was then fused with Japanese cuisine.

However, the fundamentals of Japanese food remained the same, and the concept of a rice-based food culture and an emphasis on seasonality were maintained. Japanese food culture has always been open to external influences, yet it continues to preserve its unique culture within it.

6 Modern Japanese Cuisine: World Heritage Status for Japanese Food

Modern Japanese cuisine is attracting worldwide attention: in 2013, the value of Japanese food was recognized worldwide when it was inscribed on UNESCO’s list of Intangible Cultural Heritage. Japanese food is being recognized not only as a simple cuisine, but also as a culinary culture in itself.

Modern Japanese cuisine is evolving, incorporating new techniques and ingredients while preserving traditional techniques. In addition, the spirit of Japanese food of “not wasting ingredients” and “respecting the season” is being reevaluated amidst the demand for health-conscious and environmentally friendly meals.

Conclusion

By tracing the origins of Japanese food, we can see how closely related Japanese food has been to the history and climate of Japan. Beginning with rice cultivation, through the influence of Buddhism and the court culture of the Heian period (794-1192), to the common people’s culture of the Edo period (1603-1868) and its development to the present day, Japanese food has always been changing, yet it has maintained its deep history and unique spirit. The appeal of Japanese food lies in its depth and delicacy, and above all in its respect for ingredients and the beauty of the four seasons. Japanese food culture will continue to evolve and be loved around the world.