Japanese Traditional Food 

Japanese cuisine

Japanese archipelago (3rd century BC to the 3rd century AD) began to appear in the rice-based farming in the Yayoi period and entered to the age of agrarian. In this period, the Japanese learned planting rice and livestock breeding, so start to separate the main dish; in addition, they learned the basics vintage and adding seasoning in food. Therefore, it became the foundation of Japanese cuisine.

In Nara period, Japanese society upper nobility began having contacts in cultural with China; thus, China's food culture and feast system was introduced to Japan. At that time, Buddhism was introduced to Japan. The Japanese was forbidden to eat meat and consumed oil with basic need, their life is very simple. Until the Muromachi period, Chan Buddhism and tea were brought to Japan from China, it caused the birth of kaiseki. During this period, the European fried dishes began to pass to Japan and transformed as the tempura later. Subsequently, since the influence of Buddhism increased, Buddhist elements ,"natural, peaceful", was not only integrated into Japanese culture, but also penetrated into the Japanese diet.

Edo period is an important stage in the formation of Japanese cuisine. Since the increase in civilian aristocratic banquet, it stimulated the development of Japan's catering industry and gradually formed into Honzen-ryōri, Shippoku cuisine, two different kinds of Kaiseki and Vegetarian Food. These formed the basis of Japanese cuisine. In addition, it followed by the evaluation and became a part of Japanese culture.

By Tina