History of Japanese Food
Japanese cooking focuses on four seasons, pure ingredients, various colours, shapes, materials of wares, pottery and plating up the food with a sense of space. As a whole, these aspects are united to create beautiful Japanese dishes. The current style of Japanese cuisine is the result of the six Japanese eras and is mainly based on a type of cuisine, “Kaiseki” cuisine.
The origin of Japanese food started over 2000 years ago. The archaeological evidence such as the old shell middens showed that seafood was the main source of food. The middens contain whales, dolphins, sea urchins and sea cucumbers. Chicken, quail, duck, peacock, boar and deer were also consumed to a lesser extent.
Japanese cooking focuses on four seasons, pure ingredients, various colours, shapes, materials of wares, pottery and plating up the food with a sense of space. As a whole, these aspects are united to create beautiful Japanese dishes. The current style of Japanese cuisine is the result of the six Japanese eras and is mainly based on a type of cuisine, “Kaiseki” cuisine.
The origin of Japanese food started over 2000 years ago. The archaeological evidence such as the old shell middens showed that seafood was the main source of food. The middens contain whales, dolphins, sea urchins and sea cucumbers. Chicken, quail, duck, peacock, boar and deer were also consumed to a lesser extent.
In the Heian era (794-1185), the Japanese ate mainly rice along with fish, seaweed and vegetables. As a result of Chinese influence, further cooking techniques evolved. This includes pickling, drying, frying, heating and steaming. The origin of sushi began in 927. At this time, all fish and seafood were cured and no raw seafood (sushi) was eaten. Moreover, ceremonies and annual events in relation to food were born. For example, Japanese started appreciating knives and annual festivals through the year began.
In the Kamakura era (1185-1333), due to the introduction of Samurai (Japanese warriors) political systems, many people became poor. Because of this, Japanese food for the normal citizens was dull and simple. However, the sense of three meals a day and Buddhism influenced food and “Shoujin” cuisine began. Shoujin cuisine was developed by a Japanese monk, Dougen Zenji and was based only on vegetables. It soon spread widely throughout Japan.
This original monk food style remains fundamental to today's Japanese diet. It is vegetarian, low in fat and based on fresh ingredients such as rice, vegetables, various seaweeds and soy bean products such as tofu. Samurai who could hunt and afford it enjoyed meat, while the diet of the poor remained quite basic.
This original monk food style remains fundamental to today's Japanese diet. It is vegetarian, low in fat and based on fresh ingredients such as rice, vegetables, various seaweeds and soy bean products such as tofu. Samurai who could hunt and afford it enjoyed meat, while the diet of the poor remained quite basic.
In the Muromachi era (1336-1573), the capital city moved from Tokyo to Kyoto. Because of this, better royal and the government systems came into effect. The local cooking industries became more technical. Also, each Samurai house created its own style of hidden cooking secrets and they competed with each other. Overall, Honzen cuisine was developed.
The idea of Honzen cuisine was to serve the dishes individually with some strict rules. Each dish should be a small portion. Soups and vegetables must be included. Certain dishes needed to be in certain places on a table. Different kinds of ingredients and tastes were used in each dish. Honzen cuisine had a strong impact on Kaiseki and tea ceremony cuisines.
In the Azuchi and Momoyama eras (1573-1603), although the Samurai time continued, the rich and the poor started interacting with each other. As a result, the tea ceremony was founded along with associated food. The food was focused and cooked to accompany and enhance the taste of green tea. The Kaiseki cuisine had enormous influence from the tea ceremony style but the fundamental differences are that Kaiseki cuisine concentrates on how to enjoy sake rather than green tea.
The idea of Honzen cuisine was to serve the dishes individually with some strict rules. Each dish should be a small portion. Soups and vegetables must be included. Certain dishes needed to be in certain places on a table. Different kinds of ingredients and tastes were used in each dish. Honzen cuisine had a strong impact on Kaiseki and tea ceremony cuisines.
In the Azuchi and Momoyama eras (1573-1603), although the Samurai time continued, the rich and the poor started interacting with each other. As a result, the tea ceremony was founded along with associated food. The food was focused and cooked to accompany and enhance the taste of green tea. The Kaiseki cuisine had enormous influence from the tea ceremony style but the fundamental differences are that Kaiseki cuisine concentrates on how to enjoy sake rather than green tea.
Japanese food has, as a whole, been further enriched by the influence of “Barbarians.” Largely Spanish and Portuguese visited Japan, conveying their culture and culinary art. Japanese calls this influence Nanban (barbarian) cuisine. For instance, pumpkins and tempura are a few of the European influences.
In the Edo era (1603-1868), civil society started gaining strength against the Samurai through the rapid advancement of Japanese food culture. For instance, the meals were enjoyed with Japanese swing music and Haiku (Japanese poems) presentations. As well, sushi vendors by the sea started making raw sushi in 1827.
In the past, atmosphere, environment and the formality of events had been more important than food. However, during this time all the different cooking philosophies such as Honzen and Shouzin cuisines, food at tea ceremonies, Chinese and Barbarian cuisines were combined, enhanced, continued and rejected. This revolutionary movement had been the initiative of Kaiseki cuisine. Kaiseki means banquet tables. Its food was the main drive of the events and was more appreciated than before. The Kaiseki philosophy is, “enjoy looking at the dishes and eating delicious food”.
Thereafter, Japanese cultural enlightenment and further Western culinary influences together encouraged Japanese cuisine to be freely multicultural whilst the taste of the food remained the top priority.
Source: テーブル式 日本料理便覧、評論社