Japanese cuisine has been around for over two thousand years with strong impacts from both China and Korea. But it has only been a few centuries since all the impacts have come to form what now known as Japanese cuisine. Rice from Korea was one of the major impacts that have become the primary food of Japan in just around a century after 400 B.C. Later, rice came to be used in not only for eating but also to produce paper, wine and so on. While rice came from Korea, soybeans and wheat initiated from China and became an essential part of Japanese cooking.
Milk and other dairy products have failed to enjoy the same popularity in Europe as they do in Japan. The only Japanese dairy product known to history was produced between the eighth and fourteenth centuries. Cattle were often raised only for drawing carts or plowing fields. To utilize them for meat or even for milk was, until relatively recently, a long-forgotten practice. The lack of meat products also minimized spice utilization. Pepper and cloves were known from the eighth century and were imported either via China or directly from Southeast Asia, and garlic was also grown on a small scale. But these spices were used mainly to make medicines and cosmetics.
Milk and other dairy products have failed to enjoy the same popularity in Europe as they do in Japan. The only Japanese dairy product known to history was produced between the eighth and fourteenth centuries. Cattle were often raised only for drawing carts or plowing fields. To utilize them for meat or even for milk was, until relatively recently, a long-forgotten practice.The lack of meat products also minimized spice utilization. Pepper and cloves were known from the eighth century and were imported either via China or directly from Southeast Asia, and garlic was also grown on a small scale. But these spices were used mainly to make medicines and cosmetics.
Fish has influenced many iconic Japanese dishes today. In the 9th century, grilled fish and sliced raw fish were widely popular. Japanese people who could afford it would eat fish at every meal; others would have to make do without animal protein for many of their meals. In traditional Japanese cuisine, oil and fat are usually avoided within the cooking process, because Japanese people were trying to keep a healthy lifestyle. Preserving fish became a sensation; sushi was originated as means of preserving fish by fermenting it in boiled rice. Fish that are salted and then placed in rice are preserved by lactic acid fermentation, which helps prevent proliferation of the bacteria that bring about putrefaction.
Milk and other dairy products have failed to enjoy the same popularity in Europe as they do in Japan. The only Japanese dairy product known to history was produced between the eighth and fourteenth centuries. Cattle were often raised only for drawing carts or plowing fields. To utilize them for meat or even for milk was, until relatively recently, a long-forgotten practice.The lack of meat products also minimized spice utilization. Pepper and cloves were known from the eighth century and were imported either via China or directly from Southeast Asia, and garlic was also grown on a small scale. But these spices were used mainly to make medicines and cosmetics.
During the 15th century, advancement and development helped shorten the fermentation of sushi to about one to two weeks. Sushi thus became a popular snack food and main entrée, combining fish with rice. During the Edo period (mid-15th century), sushi without fermentation was introduced. Sushi was still being consumed without fermentation till the end of 18th century, when the hand-rolled and nigri-type sushi was invented.
Today, Japanese cuisine is still heavily influenced by the four seasons and geography. Seafood and vegetables are most commonly eaten. Whilst to some westerners, the food may seem almost bland, freshness, presentation and balance of flavors is of paramount importance.
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