Timeline of food and nutrition in Japan

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This is a timeline of food and nutrition in Japan, which refers to the dietary practices, culinary traditions, and nutritional aspects of Japanese cuisine. It encompasses the types of foods consumed, cooking methods, cultural significance, and the impact on health and well-being. The history of food and nutrition in Japan reflects the country's cultural, social, and economic changes throughout the centuries. From ancient agricultural practices to the influence of foreign cuisines, Japanese food continues to evolve while maintaining a strong connection to its traditional roots.

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Time period Development summary More details
c. 14,000 Prehistoric era The Jōmon period begins in Japan, characterized by a hunter-gatherer lifestyle. People rely on fish, game, nuts, and wild plants for sustenance.[1]
5th century – 8th century Ancient era The introduction of wet rice cultivation from China revolutionizes agriculture in Japan. Rice becomes a staple food and the basis of the Japanese diet. Buddhism arrives in Japan and influences dietary practices. Vegetarianism gains popularity among monks and the aristocracy.[2]
12th century – 17th century Feudal Era The emergence of the tea ceremony introduces a new cultural and culinary tradition.[3] Matcha (powdered green tea) becomes an integral part of Japanese tea culture. The Edo period sees the growth of urban centers and the development of a vibrant food culture. Street food stalls, sushi, and udon noodles gain popularity.
Late 19th century – 21st century Modern era In late 19th century Western influence begins to shape Japanese cuisine. The Meiji period sees the adoption of Western-style eating habits, including the consumption of bread, meat[4][5], and dairy products. In the early 20th century, the government promotes a national nutrition policy to address malnutrition and improve public health. School lunch programs are introduced to ensure children receive balanced meals. In the mid-20th century, Japan experiences post-war reconstruction and economic growth. The availability and variety of food increase, leading to dietary changes and a rise in processed and convenience foods. In the late 20th century, the popularity of Japanese cuisine spreads globally. Sushi, ramen, and other traditional dishes gain international recognition and become popular worldwide. In the 21st century, the focus on health and nutrition grows in Japan. Functional foods and traditional ingredients like seaweed, fermented soybeans, and green tea gain attention for their health benefits.

Full timeline

Year Food Event type Details
Jōmon period (c. 14,000–300 BCE) Nuts, fish, wild plants Subsistence base Early Japanese communities rely on foraging, fishing, and the collection of wild plants. They use stone tools to process foods such as acorns, chestnuts, and shellfish. Pottery artifacts show evidence of early cooking methods, including roasting and boiling.[6][7][8][9]
Yayoi period (c. 300 BCE–300 CE) Rice Agricultural innovation Wet-rice cultivation is introduced to the Japanese archipelago from mainland Asia, most likely through contact with the Korean Peninsula or China. This marks a transformative shift from the foraging lifestyle of the Jōmon period to a more sedentary, agrarian society. Rice quickly becomes the primary staple of the Japanese diet and plays a central role in shaping social and political structures. Villages grow larger and more complex, with increasing social stratification. Control over rice fields becomes a key source of power, and rice itself emerges as a symbol of wealth, status, and authority.[10][11][12][13]
c. 300–538 (Kofun period) Fermented foods Culinary development During the Kofun period, culinary practices in Japan begin to incorporate more advanced food preservation techniques, including fermentation. Pickled vegetables (tsukemono), which were crucial for storing food without refrigeration, became increasingly common. Early forms of fermented soy-based products may have existed, but fully developed miso and soy sauce as dietary staples appear more definitively in later periods. Fermentation during this era was primarily practical, serving preservation needs in an agrarian society, though it also laid the groundwork for later culinary traditions.[14][15][16]
538 CE Buddhist vegetarian cuisine Cultural-religious influence The introduction of Buddhism to Japan around 538 CE brings new religious and ethical views that discourage the killing of animals and encourage vegetarian dietary practices, particularly within monastic life. Although meat consumption persists among the general population, religious observances increasingly incorporate restrictions on animal products. Over time, these influences would contribute to the development of shōjin ryōri, a form of plant-based devotional cuisine prepared by Buddhist monks, which reaches its mature form much later, during the Kamakura period.[17][18][19]
927 CE Imperial food Government policy The Engishiki, an extensive 50-volume legal and procedural code compiled in 927 CE, formalizes detailed regulations for court rituals, including food offerings to deities and the organization of imperial banquets. It specifies the ingredients, preparation methods, and presentation of food in state ceremonies, illustrating how cuisine was deeply embedded in political, religious, and cosmological order. The text reflects the significance of food as a tool of governance and divine legitimacy in the Heian court.[20][21][22]
794–1185 (Heian period) Court cuisine (yūsoku ryōri) Culinary stratification During the Heian period, aristocratic cuisine at the imperial court develops distinctive aesthetic and ritual characteristics that lay the foundation for what later becomes known as yūsoku ryōri, or formal court cuisine. Meals emphasize seasonal ingredients, artistic presentation, and adherence to ceremonial protocol, reflecting the refinement and sophistication of elite culture. Influenced by Tang China but deeply indigenized, this cuisine illustrates the growing stratification between aristocratic and commoner food practices. Dining becomes an expression of cultural cultivation and political status.[23][24][25]
1192–1333 (Kamakura period) Shojin ryori Monastic cuisine The spread of Zen Buddhism during the Kamakura period fosters the development of shōjin ryōri, a temple-based vegetarian cuisine rooted in Buddhist principles of non-violence and mindfulness. Emphasizing simplicity, seasonal ingredients, and aesthetic balance, this plant-based diet excludes meat, fish, and pungent vegetables. Tofu and soy-based products, including miso and yuba, gain popularity within temple kitchens and gradually influence broader Japanese culinary culture. Shōjin ryōri reflects both spiritual practice and culinary refinement, laying the groundwork for later developments like kaiseki ryōri.[26][27][28]
1336–1573 (Muromachi period) Kaiseki Culinary innovation During the Muromachi period, the Japanese tea ceremony (chanoyu) begins to take on a central cultural role, emphasizing simplicity, harmony, and seasonal appreciation. This context gives rise to kaiseki, which originally refers to a modest meal meant to prepare the stomach for tea. Rooted in Zen Buddhist values, early kaiseki features minimal seasoning and seasonal ingredients presented with refined restraint. Over time, kaiseki would evolve into a sophisticated multi-course dining experience that balance taste, texture, and visual appeal. The influence of the tea ceremony would remain evident in its focus on seasonality, elegant presentation, and the spiritual experience of hospitality and mindfulness.[29] [30] [31]
1543 Tempura, castella Foreign influence Portuguese traders arrive in Japan, marking the beginning of significant cultural and culinary exchange during the late Muromachi period. Among their lasting influences are the introductions of tempura—a frying technique adapted from Portuguese peixinhos da horta—and castella, a sponge cake derived from Pão de Castela (“bread from Castile”). These foreign foods are quickly assimilated into Japanese cuisine, evolving over time into uniquely Japanese forms. The arrival of the Portuguese also introduces new ingredients, such as sugar and bread, which would have a lasting impact on regional cooking, particularly in areas like Nagasaki, where cultural contact would be most concentrated.[32] [33] [34]
1603–1868 (Edo period) Sushi, tempura, soba Urban food culture During the Edo period, a long era of peace and political stability fosters rapid urbanization, especially in Edo (now Tokyo), leading to the emergence of a lively urban food culture. As cities expand and the merchant class grows, demand for quick, affordable, and flavorful food increases. This gives rise to food stalls and eateries offering convenient dishes such as nigiri-zushi (hand-formed sushi), tempura (a deep-fried dish with Portuguese origins), and soba noodles. These foods reflect both culinary innovation and the tastes of an increasingly mobile urban population, shaping Japanese street food culture and laying the foundations of modern Japanese cuisine.[35][36] [37][38][39]
1730s White rice Public health issue A dietary shift in Japan toward polished white rice among urban populations leads to widespread cases of beriberi, a disease caused by vitamin B1 (thiamine) deficiency. Unlike brown rice, which retains essential nutrients, white rice lacks thiamine due to the removal of the bran. This nutritional change disproportionately affects lower-ranking samurai and townspeople, who rely heavily on rice as a staple food. As white rice becomes associated with status and refinement, its popularity grows despite health consequences. The outbreaks of beriberi highlight the risks of nutritional imbalance and the unintended health effects of changing food preferences.[40]
1872 Meat consumption Modernization policy Emperor Meiji publicly eats meat for the first time, breaking centuries of taboo and signaling a dramatic shift in Japanese dietary habits. Historically vegetarian due to Buddhist and Shinto influences, Japan had long banned meat consumption—starting as early as 675 CE—to preserve scarce land and forest resources. However, Western influence in the 18th and 19th centuries, particularly the Dutch promotion of meat as healthy and modern, begins to change public perception. Following Meiji’s symbolic act, beef consumption in Tokyo soars thirteenfold in five years, aiding efforts to modernize the population, strengthen the army, and reshape national identity.[41]
1877 Dairy, wheat Agricultural development The mechanization of agriculture in Hokkaido advances with key developments at the Sapporo Agricultural College. Following the departure of Dr. William S. Clark, Prof. Brooks takes the lead, importing modern agricultural tools and promoting dairy and crop farming innovations. That year, the iconic clock tower and model barn are built, along with a corn barn and other structures supporting a new system of dairy farming. These initiatives provide practical education and training in modern agriculture, laying the groundwork for Hokkaido's development. The college’s second farm buildings were later recognized as cultural treasures and important historical properties.[42]
1889 School lunches (onigiri, grilled fish, tsukemono) Charitable initiative Japan's school lunch program begins as a charitable initiative at Chuai Elementary School in present-day Tsuruoka City, Yamagata Prefecture. Meals consisting of rice balls, grilled fish, and pickled vegetables (tsukemono) are provided to impoverished children, marking the earliest recorded instance of organized school lunches in the country.[43][44]
1923 School lunches Government policy the Vice Minister of Education in Japan issues a notice titled “Health of Elementary School Children,” recommending the implementation of school lunches as a means to improve children's nutrition. This marks an early governmental endorsement of school meal programs as part of public health and educational policy.[44]
1920s White rice, barley, vitamin B1 Scientific advancement Japanese nutrition researchers identify polished white rice as a cause of beriberi and promote barley as a supplement. Thiamine (vitamin B1) is isolated, leading to improved public health.
1932 School lunches Government-supported nutrition program Japan begins providing school lunches to impoverished children with financial support from the government. This marks one of the earliest state-supported efforts to address child nutrition and welfare through the educational system.[45]
1937–1945 Military rations Wartime nutrition The military promotes caloric efficiency and soy-based alternatives during WWII, influencing postwar food industry innovations.
1940 National dietary guidelines Nutrition policy Japan establishes its first Recommended Dietary Allowances (RDA), providing official nutritional guidelines tailored to the dietary needs of the Japanese population. This milestone marks the beginning of evidence-based nutrition policy in the country.[45]
1945–1952 Bread and milk (school lunches) Emergency food aid and dietary shift After WWII, Japan faces severe food shortages. The Allied occupation promotes wheat-based foods and provides food aid. Bread and milk are introduced in school lunches.
1945 Public health initiative Japan conducts its first National Nutrition Survey, establishing a systematic approach to assessing the nutritional status of the population in the aftermath of World War II. This survey provides essential data to inform public health policies and nutrition-related interventions.[45]
1946 Bread, powdered milk Postwar nutritional aid With the assistance of the United States and other international partners, Japan begins providing bread and powdered skimmed milk in school lunches. This initiative aimed to alleviate postwar food shortages and improve child nutrition during the country's recovery period.[43]
1946 School lunches Government directive Japan establishes a formal policy for post-war school lunches through a joint notice titled "Regarding the Promotion of School Lunches Program," issued by the vice-ministers of the Ministry of Education, Ministry of Health and Welfare, and Ministry of Agriculture and Forestry. This directive marks the beginning of coordinated national efforts to reintroduce and expand school lunch programs in the postwar period.[45]
1947 Legislative reform Japan enacts the Dietitians Act, establishing the legal framework for the training, certification, and professional responsibilities of dietitians. This legislation aims to strengthen the role of qualified nutrition professionals in improving public health and promoting dietary education across the country.[45]
1949 Skimmed milk and wheat flour International aid and nutritional support UNICEF initiates support for Japan's school lunch programs by supplying skimmed milk, aiming to combat malnutrition and enhance child welfare in the aftermath of World War II. The initiative broadens in 1950 with the addition of wheat flour contributions from the United States, further strengthening the nutritional foundation of the program.[43][44]
1950 Wheat flour Program expansion Japan introduces full school lunches for elementary school children in the country's eight largest cities, supported by donations of wheat flour from the United States. This initiative marks a major expansion of the school lunch program in the postwar recovery era.[43][44]
1951 School lunches Policy crisis and public mobilization Following the conclusion of the peace treaty and the termination of GARIOA (Government Appropriation for Relief in Occupied Area) funds at the end of June, Japan's school lunch program faces the threat of discontinuation. In response, a nationwide movement emerges calling for the continuation of school lunches with government subsidies, reflecting strong public support for maintaining the program as a cornerstone of child welfare and education.[43][44]
1952 Skimmed milk Institutional development The Japan School Lunch Association begins importing skimmed milk and managing the acceptance and distribution of skimmed milk donated by UNICEF. This effort plays a key role in sustaining and expanding school lunch programs during Japan's postwar recovery.[44]
1952 Legislative reform Japan enacts the Nutrition Improvement Act to promote better dietary practices and enhance public health. The legislation aims to address nutritional deficiencies, improve food education, and support initiatives such as school lunch programs and community-based nutrition services.[45]
1954 School lunches Legal institutionalization Japan enacts and promulgates the School Lunch Program Act, providing a legal foundation for the nationwide implementation and standardization of school meals. This marks a significant reorganization and expansion of the program, often referred to as the "second start" of Japan's school lunch system.[43][44][45]
1957 School lunches Organizational development The Federation of Prefectural School Lunch Associations of Japan is established to coordinate and support school lunch programs across the country. This organization aims to enhance administrative efficiency, promote best practices, and ensure consistent nutritional standards nationwide.[44]
1958 Instant ramen Food industry milestone Momofuku Ando invents instant noodles, launching Nissin's “Chikin Ramen.” This becomes a global food product and a symbol of Japan's postwar innovation.
1958 Fresh milk Program initiation and curriculum reform The Ministry of Education issues the School Lunch Milk Handling Guide, accompanied by an implementation guideline from the Vice Minister of Agriculture, initiating the supply of milk for school lunches. This marks the beginning of a transition from powdered skimmed milk to fresh milk in school meals. Additionally, on October 1, the Courses of Study are revised to formally classify school lunch as part of school events for the first time, emphasizing its role in education and student well-being.[44]
1960 School lunches Equity and rural outreach The Public Interest Incorporated Foundation Japan Association for Improving School Lunch is established in response to a request from the Ministry of Education. Created after the discontinuation of the GARIOA funds, the foundation launches a project to subsidize and provide free school lunches in rural areas, aiming to support disadvantaged communities and promote nutritional equity among schoolchildren.[44]
1961 Milk and school suppers Infrastructure and access Japan introduces subsidy systems to support the installation of milk lunch facility equipment in rural areas and to cover the cost of school suppers provided in part-time night courses at high schools. These measures aim to improve nutritional access and infrastructure for students in underserved and non-traditional educational settings.[44]
1963 Skimmed milk Government subsidy The Japanese government introduces a subsidy of 4 yen per 100 grams of skimmed milk, promoting the full implementation of milk-based school lunches nationwide. This financial support significantly advances the integration of milk into daily school meals, enhancing the nutritional quality of student diets.[44]
1966 Bread and milk Rural nutrition initiative Japan launches a fully government-subsidized program providing free bread and milk school lunches to all students in highly rural areas. This initiative aims to address regional disparities in child nutrition and ensure equal access to school meals across the country.[44]
1968 School lunches Curriculum integration A revision of the Courses of Study for Elementary Schools in Japan reclassifies school lunches as part of classroom instruction within the category of special activities. This change emphasizes the educational value of school meals, integrating them more formally into the school curriculum.[44]
1969 School lunches Curriculum integration Japan revises the Courses of Study for Junior High Schools, formally designating school lunches as part of classroom instruction under special activities. This revision aligns junior high school practices with those of elementary schools, reinforcing the role of school meals in nutrition education and student development.[44]
1960s Milk Dietary transition Shift from use of powdered milk to fresh milk.[43]
1960s Supermarkets and refrigeration Modern infrastructure Rapid urbanization brings refrigeration, supermarkets, and mass-produced convenience foods to consumers.
1964 Balanced meal sets (teishoku), milk Public health campaign The Tokyo Olympics spur campaigns promoting nutrition and hygiene. Government encourages balanced teishoku meals and milk in school lunches.
1971 Onigiri, bento, instant noodles Retail innovation The opening of Japan’s first convenience store (7-Eleven) popularizes ready-to-eat foods like rice balls (onigiri), bento, and instant noodles.
1974 Policy reform Japan clarifies the role of school nutrition professionals by formally establishing the “School Nutrition Staff” system. This designation recognizes school nutrition staff as part of the educational workforce, emphasizing their responsibility not only for meal preparation but also for nutrition education and the promotion of healthy eating habits among students.[45]
1975 Fish, rice, vegetables Public health recognition The “Japanese diet” rich in fish, rice, vegetables, and low in saturated fat is recognized for promoting longevity and health.
1976 Rice Menu reform Rice is officially incorporated into Japan’s school lunch system, marking a significant shift toward including traditional Japanese dietary elements in school meals and promoting cultural and nutritional balance.[43][44]
1980 Japanese Food Guide Pyramid Government nutrition guide Japan introduces its own food guide to promote balanced diets; later updated as the "Food Guide Spinning Top" in 2005.
1983 Konbini bento, onigiri, sandwiches Consumer trend Ready-to-eat meals like bento, rice balls (onigiri), and sandwiches from convenience stores (konbini) become widespread, transforming daily eating habits in urban Japan.
1989 Probiotic yogurt, green tea catechins Functional foods policy Japan approves the first “Foods for Specified Health Uses” (FOSHU), certifying items like probiotic yogurt and catechin-rich green tea as health-promoting.[44]
1989 School lunches Educational policy reform Japan revises the Courses of Study for both Elementary and Junior High Schools, officially positioning school lunches as a form of classroom activity within the category of special activities. This reaffirms the educational role of school meals in fostering healthy eating habits and social development.
1995 Skimmed milk Trade policy reform Japan liberalizes the import of skimmed milk for school lunches by revising the Act on Temporary Measures concerning Customs and related legislation. This reform replaces the existing import quota contingent system with a tariff quota system, aligning with international trade agreements and enabling more flexible sourcing of milk products for school meal programs.[44]
1996 School lunch ingredients Food safety crisis widespread food poisoning outbreaks caused by enterohemorrhagic E. coli O157 leads to severe health consequences, including the deaths of children in various regions of Japan. In response, the Ministry of Education establishes a council to promote study and research on improving hygiene management in school lunches. Emergency inspections and summer-time checks of food ingredients are implemented nationwide to prevent further incidents and strengthen food safety protocols in schools.[44]
1997 School lunches Hygiene regulation Japan establishes formal standards for school lunch hygiene management to enhance food safety and prevent contamination. These guidelines provide a comprehensive framework for the sanitary preparation, handling, and distribution of school meals across the country.[44]
1997 Natto Health research Studies highlight the health benefits of natto (fermented soybeans), particularly for cardiovascular health, boosting its image as a “superfood” despite its divisive taste.
1997 School lunches Hygiene regulation Japan establishes the “Hygiene Management of School Lunches Standards,” setting comprehensive guidelines to ensure food safety and sanitary conditions in the preparation and distribution of school meals. These standards aim to prevent foodborne illnesses and promote a safe school lunch environment nationwide.[45]
1990s Functional foods Nutritional innovation Japan becomes a global leader in “Foods for Specified Health Uses” (FOSHU), promoting items like green tea and probiotic yogurt for health benefits.
2002 Legislative reform Japan abolishes the Nutrition Improvement Act and enacts the Health Promotion Act, shifting the legal framework for public health from targeted nutritional interventions to a broader focus on promoting overall health and preventing lifestyle-related diseases. This legislative change emphasizes a more comprehensive and preventive approach to national health policy.[45]
2005 Shokuiku Basic Act Nutrition education law Japan passes a law promoting food education (shokuiku) in schools and communities, encouraging healthy and traditional eating habits.
2005 (April) Policy implementation Japan launches the “Diet and Nutrition Teacher System,” formally integrating qualified nutrition educators into schools to promote healthy eating habits and food education. In the same year, the government enacts the Basic Act on Shokuiku, establishing a national framework for food education (shokuiku) to enhance nutritional knowledge, encourage balanced diets, and foster lifelong healthy eating practices.[45][44]
2005 (June) Legislation The Basic Act on Food Education, promulgated in June and enacted in July, establishes a national framework for "shokuiku" (food education) in Japan. The law aimed to promote lifelong healthy dietary habits by integrating food education into schools, households, and communities, emphasizing the importance of nutrition, traditional food culture, and informed food choices.[44][43]
2005 Policy reform Japan replaces the existing Recommended Dietary Allowances (RDA) with the Dietary Reference Intakes (DRIs) for Japanese. This shift reflects a more comprehensive approach to nutritional guidance, incorporating multiple reference values to address not only nutrient adequacy but also prevention of lifestyle-related diseases and excessive intake.[45]
2006 Strategic planning Japan formulates the Basic Program for Shokuiku Promotion as a strategic plan to implement the objectives of the Basic Act on Food Education. The program outlines key policies and initiatives to advance food education across schools, families, and local communities, aiming to cultivate healthier dietary practices and greater awareness of food and nutrition.[44]
2007 Curriculum support Japan prepares the "Guide to Instructions Related to Food" to support the implementation of food education (shokuiku) within the school curriculum. This guide provides educators with instructional strategies and resources to effectively teach students about nutrition, healthy eating habits, and the cultural significance of food.[44]
2007 Policy refinement Japan revises the "Guide for Dietary Education" to strengthen the implementation of food education (shokuiku) across schools and communities. The updated guide provides practical frameworks and educational strategies to promote healthy dietary habits, aligning with national nutrition policies and the goals of the Basic Act on Shokuiku.[45]
2008 Soy-based meals, vegetables Obesity prevention The Metabo Law introduces waistline monitoring and dietary counseling. Campaigns encourage reduced meat consumption and increased vegetable and soy intake.
2008 School lunches Legal amendment Amendment of School Lunch Program Act to stipulate the importance of food and nutrition education.[43]
2008 Institutional expansion The Central Education Council in Japan emphasizes the importance of food education in its official report, highlighting its role in promoting student health and well-being. That same year, the number of appointed diet and nutrition teachers rises to 1,897, reflecting a significant national commitment to expanding and institutionalizing food education (shokuiku) in schools.[44]
2009 School lunches Regulatory reform Japan amends the “School Lunches Implementation Standards” and the “Standards of Hygiene Control of School Lunches” to enhance the quality and safety of school meal programs. In the same year, the government enacts the “Overall Planning on Food-Related Guidance and the Role of Diet and Nutrition Teachers,” formalizing the comprehensive role of nutrition educators in promoting dietary education and coordinating food-related initiatives within the school system.[43]
2010 School lunches Curriculum update and hygiene protocol Japan releases the first revision of the Guide to Instructions Related to Food to enhance the effectiveness of food education (shokuiku) in schools. The updated guide provided improved pedagogical approaches and content for integrating food-related instruction into the curriculum. In the same year, the Ministry of Education, Culture, Sports, Science and Technology publishes Manual on Washing/Disinfection in Kitchen Part II, further strengthening hygiene protocols in school meal preparation.[44]
2010s Vegan ramen, allergy-free snacks Inclusive dietary trends Rising demand for dietary inclusivity drives innovation in vegan ramen, dairy-free sweets, and allergy-conscious school meals.
2011 Canned rice, retort curry, bottled water Disaster preparedness Following the Great East Japan Earthquake and Fukushima disaster, public and private sectors expand stockpiling of shelf-stable emergency foods.
2011 School lunches Policy enhancement and curriculum implementation Japan’s Ministry of Education, Culture, Sports, Science and Technology issues the Hygiene Management and Cooking Techniques Manual in the Kitchen, offering standardized protocols for food hygiene and kitchen operations. That same year, the Second Basic Program for Shokuiku Promotion is approved, reinforcing national strategies to integrate food and nutrition education (shokuiku) into schools. Additionally, the revised Courses of Study for Elementary Schools are fully implemented, embedding these enhancements into the official curriculum.[44]
2012 School lunches Training and curriculum implementation Japan’s Ministry of Education, Culture, Sports, Science and Technology releases a Training Manual for Workers Engaged in Cooking School Lunches, providing standardized guidelines and best practices to enhance food preparation and hygiene in school kitchens. Additionally, the full implementation of the revised Courses of Study for Junior High Schools integrates food education and structured nutrition learning into the national curriculum, reinforcing the educational role of school meals.[44]
2013 Washoku inscribed by UNESCO Cultural recognition Washoku (traditional Japanese cuisine) is designated an Intangible Cultural Heritage by UNESCO, highlighting its cultural and nutritional value.
2013 School lunches Infrastructure and strategic planning Japan’s Ministry of Education, Culture, Sports, Science and Technology issues two key reports to bolster school nutrition: the School Lunch Facilities/Equipment Improvement Example Compilation, showcasing best practices for upgrading kitchen infrastructure, and the Final Report from the Expert Committee on the Future Course of Food Education at Schools, which provides strategic guidance to strengthen shokuiku (food education) through enhanced curriculum integration and educational outreach.[44]
2014 School lunches Allergen management A collaborative meeting of research experts on food allergies in school meal programs releasea the final report titled “Handling of Food Allergens in School Lunches in the Future.” The report outlines strategies for addressing allergen management in school lunches, providing guidance to better protect students with food allergies.[44]
2015 Rice Dietary shift Per capita rice consumption continues to fall, as younger generations diversify diets with bread, pasta, and global cuisines.
2015 School lunches Food allergy policy The Ministry of Education, Culture, Sports, Science and Technology releases a Policy on Handling Food Allergy in School Lunches, aimed at improving safety and inclusivity in meal programs. This policy establishes comprehensive measures to manage allergens in school lunches—such as allergen verification protocols, modified recipes, and staff training—helping to ensure that students with food allergies can participate safely in school meal services.[44]
2016 Rice flour, gluten-free noodles Food innovation With rising awareness of gluten intolerance and a push to revitalize rice farming, rice flour gains popularity as a base for gluten-free breads and noodles.
2016 Curriculum development and policy planning The Ministry of Education, Culture, Sports, Science and Technology in Japan publishes Food Education Leading to Enjoyable Meals, a dietary education textbook aimed at elementary school students to foster positive attitudes toward food and healthy eating habits. That same year, the government adopts the Third Basic Program for Shokuiku Promotion, setting national priorities for food education. Additionally, the Courses of Study for both elementary and junior high schools are revised to further integrate food education into the formal curriculum.[44]
2017 Strategic policy and institutional growth The Ministry of Education, Culture, Sports, Science and Technology in Japan publishes Food Education of the Future at Schools, a policy document emphasizing the central role of diet and nutrition teachers in advancing shokuiku (food education). The report outlines strategies for integrating food education into broader educational goals and adapting to future societal needs. By that year, the number of appointed diet and nutrition teachers had increased to 6,092, reflecting the government's continued commitment to strengthening food education nationwide.[44]
2018 Shirataki noodles (konjac) Global health trend Calorie-free shirataki noodles made from konjac gain international attention as part of keto, low-carb, and diabetic-friendly diets.
2020 Pandemic response The pandemic prompts renewed interest in home cooking, local foods, and immune-boosting ingredients like miso, mushrooms, and fermented foods.
2021 Sushi, matcha, instant noodles Culinary diplomacy Japanese food exports reach record highs. Sushi, matcha, and instant noodles gain global popularity through tourism and food diplomacy.
2022 Cricket crackers, insect protein bars Sustainability innovation Japan begins developing foods containing insect-based protein such as cricket crackers and protein bars, driven by sustainability and food security goals.
2023 Soy burgers, vegan karaage Market expansion Domestic and global companies launch plant-based alternatives like soy burgers and vegan karaage, expanding into fast food chains and supermarkets across Japan.
2024 Personalized meal plans, miso soup Technological innovation AI-powered apps provide personalized meal plans integrating traditional foods like miso soup with biometric and wearable health data.
2020s Sustainable food Contemporary focus Growing concern over sustainability, food self-sufficiency, and declining rice consumption influences national nutrition policies and school menus.

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References

  1. ↑ Art, Authors: Department of Asian. "Jōmon Culture (ca. 10,500–ca. 300 B.C.) | Essay | The Metropolitan Museum of Art | Heilbrunn Timeline of Art History". The Met’s Heilbrunn Timeline of Art History. Retrieved 20 June 2023.
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  4. ↑ Amalgamated Meat Cutters and Butcher Workmen of North America (1904). Official Journal, Volume 5. p. 115. The Japanese are not beef eaters . ... abominated , banned ? and American packers have never sold For , e'en as Judas in the days of old , bacon to any ...
  5. ↑ United States. Congress (1955). Congressional Record: Proceedings and Debates of the ... Congress. U.S. Government Printing Office. p. 3796. He proposed further that Japan form internal trade organizations to promote the exchange ... eat meat , be clad in new suits and enjoy drama and the movies ...
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  7. ↑ Hudson, Mark J. (1999). Ruins of Identity: Ethnogenesis in the Japanese Islands. University of Hawaii Press.
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  11. ↑ "Yayoi Period (ca. 300 B.C.–300 A.D.)". The Metropolitan Museum of Art. Retrieved 26 June 2025.
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  28. ↑ Ishige, Naomichi (2001). The History and Culture of Japanese Food. Kegan Paul.
  29. ↑ "The Art of Kaiseki". Omakase JE. Retrieved 26 June 2025.
  30. ↑ "An Introduction to Kaiseki Ryori". byFood. Retrieved 26 June 2025.
  31. ↑ "The Subtle Beauty of Kaiseki". Paradigm Press. Retrieved 26 June 2025.
  32. ↑ "The Origins of Tempura". Michelin Guide. Retrieved 26 June 2025.
  33. ↑ "How Portuguese Peixinhos da Horta Inspired Japanese Tempura". Cooking Lisbon. Retrieved 26 June 2025.
  34. ↑ "When Did Western Cuisine Come to Japan?". Library of Congress Blogs. Retrieved 26 June 2025.
  35. ↑ "Enter Edo". PBS. Retrieved 26 June 2025.
  36. ↑ "The Origins of Sushi". Dinings.co.uk. Retrieved 26 June 2025.
  37. ↑ "Edo Period Cuisine". Kamenoi Hotels. Retrieved 26 June 2025.
  38. ↑ "Life and Government in Edo Japan". Superprof. Retrieved 26 June 2025.
  39. ↑ "The History of Sushi: From Street Food to Fine Dining". En Sushi Singapore. Retrieved 26 June 2025.
  40. ↑ Aoki, Kunio (29 December 2006). "Short History of Epidemiology for Noninfectious Diseases in Japan. Part 1: Selected Diseases and Related Episodes from 1880 through 1944". Journal of Epidemiology. 17 (1): 1–18. doi:10.2188/jea.17.1. Retrieved 26 June 2025.
  41. ↑ "How Japan became hooked on meat". Business Insider. 7 March 2016. Retrieved 18 July 2025.
  42. ↑ "Agriculture in Hokkaido" (PDF). Hokkaido University OCW. Sapporo, Japan: Hokkaido University. 2009. Retrieved 18 July 2025.
  43. ↑ 43.00 43.01 43.02 43.03 43.04 43.05 43.06 43.07 43.08 43.09 43.10 "Feasting the Nation: How Japan's School Lunches Changed". Nippon.com. Nippon.com. 21 February 2025. Retrieved 19 July 2025.
  44. ↑ 44.00 44.01 44.02 44.03 44.04 44.05 44.06 44.07 44.08 44.09 44.10 44.11 44.12 44.13 44.14 44.15 44.16 44.17 44.18 44.19 44.20 44.21 44.22 44.23 44.24 44.25 44.26 44.27 44.28 44.29 44.30 44.31 44.32 "History of school lunch" (PDF). Japan School Lunch Association. Japan School Lunch Association. Retrieved 19 July 2025.
  45. ↑ 45.00 45.01 45.02 45.03 45.04 45.05 45.06 45.07 45.08 45.09 45.10 45.11 45.12 "Technical Brief: School Lunch – the key to children's growth and health" (PDF). Japan International Cooperation Agency. JICA. 03-22-2025. {{cite web}}: Check date values in: |date= (help)
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