A brief history of washoku Japanese cuisine as experienced by Japanese customers

History of Washoku

Jomon period (10,000 - 300 BC) nabe - boil, roast and steam food

Heian period (794-1185 AD) ichiju sansai - rice, soup and three side dishes

Kamakura period (1192 -1333AD) shoujin ryori - vegetarian    

                                                   

Meiji period (1867 -1912 AD) wayo secchu ryori - A mix of Japanese and Western cooking together

Source: Nipponica, Discovering Japan, No 8, 2012 page 5

By Isao Kumakura