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.

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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. 
  2. "Veganism in Japan | BentoYa Cooking". www.bentoyacooking.com. 13 July 2020. Retrieved 20 June 2023. 
  3. Willmann, Authors: Anna. "The Japanese Tea Ceremony | Essay | The Metropolitan Museum of Art | Heilbrunn Timeline of Art History". The Met’s Heilbrunn Timeline of Art History. Retrieved 20 June 2023. 
  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 ...