Food and Nutrition Across Different Cultures

Cultural Cuisine – Japan

Culinary History / Cultural Belief

In addition to geographic conditions, Japanese culinary history has been greatly influenced by political and religious restraint since the cultivation of rice began. Secondly, Japan, a nation of islands, adopted aspects of other cultures at certain times, yet it developed those influences in unique Japanese ways.

• Paleolithic times – Japanese diet consisted of acorns, walnuts, chestnuts, deer, boar, fish, shellfish, etc. Based on hunting and gathering.

• Neolithic times (Jomon period) – buckwheat, nuts, fruits, mushrooms, bamboo, leaf buds, plants, bulbs, moss, algae, fish/seafood, meat, birds. Cooking methods included baking, smoking, drying, boiling and dumpling creation started.

• 400 BCE - The cultivation of rice began. Other crops such as kibi (millet), awa (foxtail millet), barley, wheat, Deccan grass, adzuki beans, melons and peaches were introduced. The technique of brewing sake with koji mold was likely introduced. Sake has been often drunk as part of Shinto purification.

5th-19th Century  

• During the Edo period (1603-1867) farmers were required to pay taxes on rice and consequently did not have enough of the staple left over for themselves. They added vegetables to rice or ate millet or sweet potatoes instead to make up for the shortages.

• Japan assimilated and modified Chinese dietary culture from the 5th century to the end of the 15th century.

• Eating meat was officially prohibited by Emperor Temmu in 675 due to a Buddhist decree. The law prohibited the eating of beef, horse, dog, monkey, chicken and certain fishing catches during the 4th through 9th months. The general population did not exclude seafood which was their only animal protein source during this time.

• So or a solid form of milk made by boiling and evaporation was introduced in the 8th century from China. However, consuming milk and milk products did not spread to the general population.

• Miso and soy sauce were introduced in the 8th century and became popular for seasoning rather than using salt.

• The 16th century introduced cultural influences from Spain, Portugal, and the Netherlands. Bread, tempura, kasutera (sponge cake), pumpkin, corn, potatoes, sweet potatoes, and cayenne pepper were introduced.

• During the period of national isolation from 1639 to 1868 when the Japanese government closed itself off from foreign influences, today’s Japanese traditional cuisine matured.

• Cookbooks were printed, classifying according to cooking method such as grilling, steaming, simmering, deep-frying, or vinegaring.

• Eating two meals a day gradually changed to three meals a day by the end of the 17th century

• Inexpensive soba (buckwheat noodles), sushi, and tempura restaurants flourished in the 17th and 18th centuries in Edo (Tokyo).

• After 220 years of seclusion, Japan re-opened to the world in 1868. Western foods (e.g. beef, milk, coffee) and their customs were vigorously adopted in the wealthy society at that time.

Features of traditional Japanese food

• Rice (short grain, japonica) is a food staple.

• In traditional Japanese cuisine, ingredients are mostly vegetables, beans, grains, and seafood (including seaweed). Meat is rarely used.

• Tofu is often used as a protein source.

• No dairy products.

• An emphasis is on seasonal cuisine with seasonal ingredients. The season’s first produce is valued.

• Enhancing the original taste of the ingredients with a light seasoning. Using the least amount of spices necessary.

• Using soy sauce and miso often for seasoning rather than salt.

• Using umami or a taste enhancer from kombu, mushrooms, or bonito flakes for stock.

• The simplest meal, ichiju-issai – consists of a bowl of rice, a bowl of soup, one side dish and pickles. Zen Buddhists practice this simple humble approach to diet.

• Ichiju-sansai – consists of a bowl of rice, a bowl of soup, three side dishes (using seasonal ingredients and seafood) and pickles- is considered today’s healthy meal.