Nara/Heian period, 700-1100s
Buddhist influence
Buddhism's arrival discourages meat-eating for centuries, pushing fish, rice, tofu and vegetables to the centre of the diet.
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Cuisine book · 4 cities · 9 dishes
Japan
Precision, seasonality and umami perfected
Japanese cuisine is built on seasonality, minimal intervention and deep respect for ingredients — whether a single slice of fish or a bowl of broth simmered for hours. Regional identity runs from Hokkaido's seafood to Okinawa's tropical dishes.
History
Where it all comes from
Edo period, 1600s-1800s
Sushi and street food emerge
Nigiri sushi develops as fast food for merchants in Edo (Tokyo), alongside soba and tempura stalls.
Meiji era, 1868-1912
Meat re-enters the diet
Western contact reintroduces beef and pork, giving rise to dishes like sukiyaki and tonkatsu.
Post-war 20th century
Ramen and convenience food boom
Chinese-influenced ramen spreads nationwide, and instant noodles are invented in Osaka in 1958.
Today
Global fine dining influence
Japanese technique and umami theory shape high-end kitchens worldwide, while regional specialities remain fiercely local.
Jump to a city
City 1 of 4
Tokyo
Edo-era fast food elevated into some of the world's finest dining.
Nigiri sushi
Edo period, 1820s
Hand-pressed vinegared rice topped with a single slice of fish, originally a fast snack for merchants.
Tempura
16th century, Portuguese influence
Featherlight battered and fried seafood and vegetables, refined into an art form.
Monjayaki
Tokyo shitamachi tradition
A runnier cousin of okonomiyaki, cooked and scraped directly off the griddle in small bites.
City 2 of 4
Osaka
Japan's self-declared 'kitchen of the nation,' loud and street-food obsessed.
Okonomiyaki
Post-war Osaka, 1940s
A savoury cabbage-and-batter pancake grilled at the table and topped with sauce, mayo and bonito flakes.
Takoyaki
1930s Osaka street food
Ball-shaped fried batter with diced octopus, brushed with sweet sauce and bonito flakes.
City 3 of 4
Fukuoka
Home of tonkotsu ramen and Hakata's late-night yatai food stalls.
Tonkotsu ramen
Early 20th century
A rich, cloudy pork-bone broth ramen that became the city's most famous export.
Mentaiko
Post-war Fukuoka
Spicy marinated pollock roe, eaten with rice or stuffed into onigiri.
City 4 of 4
Hokkaido
Cold-water seafood and dairy from Japan's northern frontier.
Miso ramen
Sapporo, 1950s
A hearty miso-based broth ramen developed to withstand Hokkaido's harsh winters.
Uni and ikura donburi
Coastal Hokkaido tradition
A bowl of rice piled with fresh sea urchin and salmon roe from the island's cold northern waters.
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