The History of Japanese Cuisine (日本料理)

Hi there! It's me Wesley again! So today I would like to introduce you the history of Japanese food. Since there are so many Japanese restaurants in Sydney nowadays and most people are really familiar with sushi and tempra, I think wouldn't it be nice that we start with the traditional style of Japanese food? So let's begin with the history of national cuisine, shall we?

Japanese cuisine has developed over the centuries as a result of many political and social changes. Back to the ancient era of Japanese history, the cultivation of rice was introduced from China. Rice was commonly boiled plain and called gohan or meshi, and, as cooked rice has since always been the preferred staple of the meal, the terms are used as synonyms for the word "meal." And also with the use of chopstick.  

Chopsticks, at first were used by nobility at banquets; they were not used as everyday utensils however, as hands were still commonly used with which to eat. Metal spoons were also used during the 8th-9th century, but only by the nobility. ining tables were also introduced to Japan at this time. Commoners used a legless table called a oshiki, while nobility used a lacquered table with legs called a zen. Each person used his own table. Lavish banquets for the nobility would have multiple tables for each individual based upon the number of dishes presented. Upon the decline of the Tang dynasty in the ninth century, Japan made a move toward its individuality in culture and cuisine. The abandonment of the spoon as a dining utensil is one of the marked differences, and commoners were now eating with chopsticks as well. Trade continued with China and Korea, but influence en masse from outside of Japan would not be seen again until the 19th century.



Japanese food is also influenced by some political reasons. For example, during the Kamakura period, the cuisine of the samurai came distinctly from their peasant roots. The meals prepared emphasized simplicity while being substantial. Specifically the cuisine avoided refinement, ceremony and luxury and a shedding of all further Chinese influence. One specific example is the change from wearing traditional Chinese garb to a distinct clothing style that combined the simplistic clothing of the common people.

Today, Japanese cuisine is still heavily influenced by the four seasons and geography. Seafood and vegetables are most commonly eaten. Whilst to some westerners, the food may seem almost bland, freshness, presentation and balance of flavours is of paramount importance.