The History of Japanese Cuisine

-Over a Thousand Years of Delicious Tradition-

Japanese cuisine is not only about great taste.It reflects nature, culture, religion, and centuries of craftsmanship — a living tradition refined over more than a thousand years.

In this article, we explore the history of Japanese food through the centuries and discover how it became what we enjoy today in every Japanese Restaurant around the world.

Around 700 AD – The Beginning: Living in Harmony with Nature

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Early Japanese meals were simple and deeply connected to nature.Rice, fish, wild plants, and seasonal vegetables formed the foundation of everyday cooking.

Due to the influence of Buddhism, meat consumption was limited, so people relied heavily on fish and plant-based ingredients.This period shaped one of the core principles of Japanese cuisine: respecting the natural flavor of ingredients.

Fermented seasonings such as miso and soy sauce also began to develop, introducing the concept of umami — a taste now essential to Japanese cooking.

Around 1200 AD – The Samurai Era and the Birth of Hospitality

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As the samurai class rose to power, food became more than nourishment.Presentation, etiquette, and balance started to matter.

Zen Buddhist temple cuisine (Shojin Ryori) and early forms of Kaiseki dining emerged, emphasizing small portions, seasonality, and mindfulness.

During this era, the idea that food expresses care and respect for guests became deeply rooted — a philosophy still felt in every quality Japanese Restaurant today.

1603–1868 – Edo Period: Sushi Was Once Fast Food

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Surprisingly, sushi was not always considered luxury food.

In Edo-era Tokyo, sushi was sold at street stalls and eaten standing up — the fast food of its time.Busy townspeople enjoyed quick meals such as sushi, tempura, soba noodles, and grilled eel.

Many classic Japanese dishes became popular during this period, shaping the foundations of modern Japanese cuisine.

Around 1900 – Western Influence and Culinary Evolution

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With the opening of Japan to Western culture, new dishes appeared: curry rice, tonkatsu, omurice, and more.

Rather than replacing tradition, these influences blended with Japanese techniques, creating unique “Yoshoku” cuisine.This flexibility — preserving tradition while embracing innovation — remains one of Japanese food’s greatest strengths.

Today – Japanese Cuisine Around the World

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Today, Japanese cuisine is loved globally.

Sushi, ramen, gyoza, and karaage can be found in cities everywhere, each Japanese Restaurant offering its own interpretation while honoring traditional values.

The spirit of Japanese cooking — seasonality, balance, and respect for ingredients — continues to thrive.

At Ichizen Japan Restaurant, these centuries-old traditions come together with modern creativity, bringing authentic Japanese flavors to Zurich one plate at a time.

Final Thoughts

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Japanese cuisine is a living culture shaped by history, nature, and human connection.

Next time you visit a Japanese Restaurant, take a moment to appreciate the story behind each dish. You may find that understanding its past makes every bite even more meaningful.