Introduction
Japanese food commonly referred to as Japanese cuisine has radically changed over the last centuries. The centuries were distinctly marked by eras where each had its own characteristic food being eaten at the time. The four eras that mark changes in Japanese cuisine are: Jomon, Heina, Kamakura, and Modern periods all of which experienced great social and political changes. Before, 300 BCE which is referred to as the Jomon era, Japan’s culture was influenced by its neighbors such as China and Korea. Food was also one of the aspects that were influenced, which ultimately made Japan unique in its food offering in the global scene. Therefore, this research discusses the history of Japanese food through analyzing the changes in the listed eras of Japanese history. A conclusion will then be highlighted showing the position of Japan’s cuisine globally.
Jomon Era
The period is the pre-history of Japan ranging between the years 14000 BCE and 300 BCE (Ishige 6). The early inhabitants (Jomon people) of the island were hunter, gatherers, and fishermen whose lifestyle was controlled by where food was at the time. Several years later in 1000 BCE, the Yayoi people from China are thought to introduce rice farming to the ancient Japanese people. The Yayoi people used horses, grew rice, and introduced better fishing techniques, which influenced the natives’ lifestyle. Before, the Yayoi people came, population in Japan was scares. The introduction of rice farming and fishing resulted into a semi-sedentary life style that resulted in an increase in population. The reason of the increased popularity of a sedentary life style is that the Yayoi people increased their population and lived longer compared to their nomadic neighbors (Ishige 12). This pressurized the natives to adapt to the lifestyle of Yayoi culture.
Heian Period
The era began in 300 BCE and is characterized by the society being strictly agricultural (Rath 7). Rice was common in many arable fields having been introduced from China. In the period, rice was cooked through boiling. Boiled rice was called meshi or gohan and was a common staple for inhabitants in Japan. In mountainous regions, the people mixed rice with millet because rice was not thriving well in the region. The term meshi was synonymous with meal, which meant that rice was seen as a core component in food at the time.
At around 480 BCE, the era called Kofun followed marked by introduction of Chinese culture from the Korean headland. Because of that, Buddhism religion became a major influence on Japanese culture through the Tang dynasty. In the dynasty meat was prohibited. Emperor Temmu in 600 AD passed a decree that animals—cattle, chicken, horses, dogs, and monkeys—not to be eaten. Breaking of the law resulted into an automatic death sentence. Before the ban monkeys were eaten for medicinal purposes in a ritualistic way. In the case of chickens, they were mainly domesticated as pets, while horses and cattle were rare foods eaten at special occasions (Rath 19). Horses and cows were eaten as a sacrifice during the first harvest of paddy rice, a culture introduced by the Chinese. The only meat that was not banned at the time was veal from deer, and wild Hogs’ meat.
In the 8th Century, emperors continued their trend in limiting meat consumption. For instance, in 680 AD empress Kemu decreed that fishing was illegal (Tsui 63). She however promised that enough rice would be supplied to fishermen to supplement their livelihoods. Furthermore, in 920 AD the noble class was banned from eating meat by being declared unclean for three days. Being unclean meant that they would not participate in observances of Shinto at the imperial court.
Also at the time chopsticks were introduced by the Chinese, which were used by the noble in banquets only and not as daily household utensils. The normal people used hands to eat while the noble used metal spoons beginning the 8th Century (Tsui 64). At this period dining tables were also introduced. The noble used a Zen—lacquered table—while the commoners used an Oshiki—a table without legs. Multiple tables were used at banquets having noble people, and each table had its own set of dishes.
When the Tang dynasty failed in 9th century, the country embarked on a strategy of creating its own identity in cuisine and culture. Using metallic spoons was scrapped with commoners adopting chopsticks. This decision was aimed at distinguishing Korea from Japan, with the former using spoons to eat. Influence from other countries ceased until the 19th Century. In the 11th Century, Japan advanced its skills in cooking and decorum that was associated with Heian nobility (Rath 27).
According to Rath “cuisines eaten after the 11th Century were Nikogori boiled with seasonings (Jellyfish), Yakimono (meat and grilled fish), Nimono (boiled food), Tsukemono (marinated vegetables), Mushimono (steamed food), chopped vegetable food, Atsumono (meat or fish), Namasau (sliced raw fish served with vinegar sauce), and Aemono (vegetable seaweed)” (67). Also at the time, oil and fat were avoided in cooking with Sesame oil being rarely used.
Records from Heian Empire recorded that wild fowl and fish were also commonly eaten together with vegetables. Setting of the meal entailed a bowl of soup and rice that had chopsticks, spoons, and three seasonings (Yamasa Student Network). The three seasonings were vinegar, salt and hishio. A fourth empty plate was served to mix the three flavours to the desired taste. Four food types during meal time were Kashi (Pudding), Kubotsuki (food fermented), Himono (dry food), and Namamono (fresh food). Fish and fowl that were dried were finely sliced with shell fish, fish, and fowl that are fresh sliced raw in vinegar sauce. Kubotsuki entailed balls of treated sea squirts, fish, and jellyfish. Desserts were cakes from China, and various nuts and fruits. The meal would then be served with rice wine (Sake).
Kamakura Era
In this period, there was a radical change in the political system of Japan. In this era, the countryside was ruled by peasant Samurais whose work prior to the Kamakura era was to guard domains of the noble. In 1192 a military government was formulated by the Samurais hence the court meals changed (Tsui 74). Cuisines that insisted on flavor and nutrition shifted to become official and ceremonial. Samurais who followed past cuisine systems were punished and the banquet henceforth was referred to as the Oban (Shogun banquet). The meal was attended by military leaders from all provinces, with the menu consisting of aemono, sea snails, fruits (ume), vinegar and salt, and rice.
Samurai cuisine was rooted on peasant traditions because meals prepared insisted on simplicity and ampleness. The meals did not require alterations, formality, and luxury. Furthermore, all Chinese traditions were shed off. An example was switching from wearing Chinese attires to simple ones which evolved to the Kimono in the middle-ages (DeSilva and Yamao 69). Religious traditions of Buddhists were enhanced in the era and vegetarianism was picked up also more so among peasants. People who dealt with animal products were discriminated as they were seen to oppose Buddhism teachings that required preservation of life. Discrimination resulted to the formation of a caste called the barakumin—ritually unclean.
Modern Era
Japanese food consists of blending staples with soup and Okazu—servings of tofu, vegetables, and meat. The soup and Okazu are aimed at adding flavor to the staples which are majorly rice or noodles. Flavors have higher salt concentrations with low fat content. A normal meal has three Okazu’s all of which have been cooked with different techniques. The techniques may be deep frying, boiled, grilled, dressed with vinegar, or steamed. This strategy is evident in current Japanese recipe book where the focus is on cooking methodologies as opposed to ingredients to be used (DeSilva and Yamao 72). Other categories in the recipe book may be on rice, soups, sweets, noodles, and sushi. The five food categories show the focus of Japanese cuisines in the modern era.
Meals are controlled by Buddhism religious philosophies. Furthermore, Japan is an island hence a lot of the food is from the sea. Eating meat was rare until recently all because of religious restrictions. Consequently, strict vegetarianism is uncommon because of Tuna flavors, but Buddhist monks have their own vegetarian meals (Ishige 45). An alternative of rice their staple food is noodles. Types of Noodles cooked in Japan are Soba and Udon, which are hot or cold, served with soy-dashi essences. Over the last century Chinese noodles having ramen have gained popularity. “Furthermore, consumption of vegetables has declined while processed foods become popular mainly because of high cost of foodstuffs” (Ishige 64).
Conclusion
Today, Japanese food is considered unique mainly because of its focus on building its identity rather than adopting foreign cultures. The three staple foods in present Japan are: Rice, Noodles, and Bread. Rice (gohan or moshi) varieties used are two; unpolished, and mochi rice that is sticky. The different ways to use moshi are: okayu, sushi, donburi, wagashi, senbei, and sake. Noodles are the alternative of rice and they are flavored with numerous seasonings. Bread was not traditionally used but was introduced by the Portuguese in the 19th Century. The main dishes that are the face of Japanese cuisine are: stewed servings, steamed food, deep-fried food, pan-fried servings, and soups coupled with flavored or dressed foods. The common drinks are sake—rice wine—and Shochu—potato wine. Furthermore, there are dishes for special occasions. They are: Botamochi that is served in spring, Soba on New Year’s Eve, Osechi on New Year, Hamo eaten at Gion festival, and Sekihan served during celebrations. In Japan other cuisines are also served but in their original form. The common foreign foods served are Chinese, Korean barbecue, and Italian pasta. Furthermore, fast foods such as MacDonald’s, Burger King, and First Kitchen among others have incorporated Japanese identity and culture in their serving and cooking. Therefore, it is important to note that Japan has managed to maintain its uniqueness and identity in a world where cultures are eroding.
Works Cited
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Ishige, Naomichi. The history and culture of Japanese food. Osaka: Kegan Paul. 2001. Print. : 4+
Rath, Eric C.. Food and Fantasy in Early Modern Japan. London: University of California Press. 2010. Print. : 3-109
Tsu, Timothy Yun Hui. "Fat, Spices, Culture And More: Chinese Food In Postwar Japanese Gastronomic Writings." Asian Studies Review34.1 (2010): 63-81. Academic Search Premier. Web. 28 Nov. 2011.
Yamasa Student Network. Things Japanese: A history of Japanese Cuisine. Available at:
http://www.yamasa.org/acjs/network/english/newsletter/things_japanese_29.html
