History Of Japan Food And Cuisine

If you really enjoy the cuisine from Far East, then finding out more about the history of Japan food and cuisine will allow you to appreciate the food even more. Initially, the cuisine from Japan was influenced by Korea in 400 BC when rice was brought into the country. The rice growing methods came to Japan from Korea during the Yayoi era when tribal people came to settle down in the country. After rice, the country saw the introduction of soy beans and wheat, which came from China. The three foods became the main ingredients in Japanese cuisine.

However, religion had a role to play in the food and cuisine of Japan. In the 6th century when Buddhism became the main religion of country, meat and fish became forbidden foods. In 675 AD, on royal decree, it became a sacrilege to consume cattle, dogs, horses, chickens and monkeys. Furthermore, in the 8th and 9th centuries more royal decrees were issued and killing of animals were prohibited. As a result, practically all mammals were prohibited and the Japanese people were just allowed to consume whales, which were termed as fish. However, consumption of game meat continued as hunters continued to hunt in the forests. At that point Japan did not have any animal breeding, so this kept the meat consumption low.

After the 15th century, people started consuming meat and eggs. Dairy products and milk did not get a foothold in the country, and when it did, just the elite and nobles consumed it. In fact, Tempura fish and vegetables, which are famous throughout the world, only came into being after the middle part of the 18th century.

During the Neolithic, also known as Jomon era, the people in Japan used hunting and gathering as a means of subsistence. They collected nuts and hunted animals. In addition, they also fished. However, by the time this era came to an end, the means of subsistence changed to agriculture. 

As techniques of growing rice reached Japan through migrants coming from Korea and China some 2,400 years ago, rice became a part of the Japanese diet. In addition, metal tools also reached the archipelago which helped to enhance productivity. Practically the whole of Japan began cultivating paddy; the exceptions being Hokkaido and southern Okinawa islands. The people just grew short grain rice and this rice is still grown in the country. Usually, rice in Japan is eaten as plain boiled side along with side dishes. In rural and poor regions and places where less rice was cultivated, the rice was mixed with millet. Sweet potato also made its way into southern parts Japan in the 18th century in places where less rice was produced. It was only in the 8th century that noodles made its way into Japan from China and this was made by mixing flour and rice powder. Noodles made completely from flour became popular in the 14th and 15th centuries and it became a favorite snack food and delicacy after the 17th century.

Along with rice, the side dishes comprised of vegetables and soups made from vegetables. In addition, many Japanese living along the coasts used sea plants for cooking. Soybean was another important bean that was used as a source of vegetable protein and also made into tofu. The first time tofu was made in Japan was some time in the 11th century and is as widely consumed as rice.

More Articles :

• History Of Japan Food And Cuisine
• History Of Red Beans And Rice
• Subway Sandwiches History

The Cambridge World History Of Food: Japan
http://www.cambridge.org/us/books/kiple/japan.htm

Yamasa Student Network: A History Of Japanese Cuisine
http://www.yamasa.org/acjs/network/english/newsletter/things_japanese_29.html