History Of Japanese Food
 The close relationship between the Japanese people and rice has been interwoven with Japanese culture over the passage of time. Introduced from China and Korea at the beginning of Japanese history more than 2000 years ago, rice soon became such an important part of Japanese life that many ceremonies are associated with its growth cycle.
Japanese cuisine had its earliest roots in the beliefs of shintoism, which greatly influenced the styles and motifs used in food, which was often part of the offering ceremonies to the Shinto gods. Korean and Chinese styles of vegetarian cuisine were then introduced, along with Buddhism, around the 8 th century, and these were readily absorbed into Japanese culture and beliefs.
During the Heian era (794-1185AD), Japanese culture continued to flourish and absorbed ideas from other Asian continents. Food preparation and cooking techniques were developed further in this period, including more sophisticated methods of streaming, stewing, pickling and grilling. Using these techniques, the Japanese people created the distinctive manner and fundamental styles of Japanese food that we know today, such as soup, stocks, pickles, sushi and sashimi. The Zen philosophy of Buddhism exerted a great influence on Japanese culture, teaching the theory of 'wabi' (quiet refinement) and 'sabi' (elegant simplicity); concepts which are still being developed in Japanese cuisine. The Zen influence is apparent in what is considered the proper way to handle ingredients, present Japanese dishes, and entertain guests.
Formal, ceremonial meals developed soon after the conclusion of the civil war era (1192-1333AD). Honzen-ryori, one of the most formal full-course Japanese meals, introduced the practice of serving one soup and three dishes on a miniature table, using gorgeous lacquer ware and crockery. (The miniature table has evolved into a tray at many restaurants today). This led to the development of chakaiseki-ryori (kaiseki), a full course meal and tea ceremony, and kaiseki-ryori, a full course banquet.
The first official cooking groups and schools were founded around 1300AD. These schools have upheld traditions and passed them down through many generations. Through these schools Japanese culinary skills have been maintained in all their beauty and tradition for more than 700 years.
In the Edo era (1600-1867AD) the government cut off their relationships with other countries and a national isolation policy was enacted. Under these circumstances, Japanese culture found its own way, producing developments in the tea ceremony, food culture, and most of the Japanese arts without influences from other countries. When the isolation policy ended, the people were so excited to meet the unknown western culture that the society underwent a remarkable change in its culture and traditions. Many foods were introduced from Europe , such as bread, coffee, confectioneries, whisky, and wine. Moreover, the habit of eating meat became widely accepted among the people of Japan .
However, the last decade has seen a striking revival of Japanese traditions, including food culture, in Japan . The number of restaurants reached a peak just before the year 2000. Throughout the history of Japanese food, changes in society and influences from overseas have had marked effects. Without these, Japanese food could not have developed into the wonderful cuisine that we know today.
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