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This article traces the history of cuisine in Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times. The Kofun period (3rd to 7th centuries) is shrouded in uncertainty. Some entries in Japan's ...
Japan has a long history of importing food from other countries, some of which are now part of Japan's most popular cuisine. Ramen is considered an important part to their culinary history, to the extent where in survey of 2,000 Tokyo residents, instant ramen came up many times as a product they thought was an outstanding Japanese invention. [ 75 ]
Chinese dynasties, particularly the Tang dynasty, have influenced Japanese culture throughout history and brought it into the Sinosphere. After 220 years of isolation, the Meiji era opened Japan to Western influences, enriching and diversifying Japanese culture. Popular culture shows how much contemporary Japanese culture influences the world. [2]
Naomichi, Ishige (2014), The History and Culture of Japanese Food, Routledge, ISBN 978-0710306579; von Verschuer, Charlotte (2016), Rice, Agriculture, and the Food Supply in Premodern Japan, Routledge, ISBN 978-1138885219; Faure, Bernard (2021), Rage and Ravage: Gods of Medieval Japan, Volume 3, University of Hawaii Press, ISBN 978-0824886240
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
Narezushi spread to Japan around the Yayoi period (early Neolithic–early Iron Age). [1] In the Muromachi period (1336–1573), people began to eat the rice as well as the fish. [2] During the Edo period (1603–1867), vinegar rather than fermented rice began to be used. The dish has become a form of food strongly associated with Japanese ...
Kitchen (キッチン) is a novel written by Japanese author Banana Yoshimoto (吉本ばなな) in 1988 and translated into English in 1993 by Megan Backus.. Although one may notice a certain Western influence in Yoshimoto's style, Kitchen is still critically recognized as an example of contemporary Japanese literature; The Independent, The Times, and The New Yorker have all reviewed the novel ...
Large cities like Busan and Seoul sell these products as street food during winter and fall seasons. In Taiwan, satsuma-age is sold as tianbula (Chinese: 甜不辣; pinyin: tiánbùlà; lit. 'sweet', 'not spicy'). It was introduced to Taiwan under Japanese rule by people from Kyushu, where satsuma-age is commonly known as tempura. [6]
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