A brief introduction to the history of ancient Japanese cuisine? Japanese food? Or? And food? . Form Japanese cuisine? The merits and demerits of that day were tempered, just like other countries' dishes. There is a saying in Japan:? Clothing generation, housing generation. Diet generation? Clothing can verify whether it is timely in contemporary times; The house has lived for two generations before it knows its comfort; Delicious dishes need the wisdom of three generations to cook. Although Japanese food is completely different from China's, Japanese food is most influenced by China. From the name, content, materials and seasonings of the dishes, we can see the influence of China culture, and the dishes in China are also influenced by Japanese.
The historical origin of the ancient development of Japanese cuisine: from the rope-writing era to around A.D., the Japanese people basically made a living by gathering wild food and hunting. At first, I only ate plant food, and then I developed into animal food such as birds and beasts, and then I went out to sea to catch fish and turtles. With the development of civilization, I learned to roast with fire, boil with water and season with spices. From the beginning of AD to the 7th century, the Japanese nation changed from nomadism to settlement and began to farm. This has brought great changes to the diet life. It was during this period that the Japanese learned to grow rice and raise livestock. The Japanese nation has the conditions to separate staple food from non-staple food. There is surplus in grains such as rice. People learn to make wine and add some condiments when cooking cabbage. It was during this period that the foundation of Japan was laid.
In Nara era, Japanese elites began to associate with China and brought back China's food culture and banquet system. At that time, Buddhism had spread to Japan and Japan began to ban meat. In order to ensure nutrition, more people eat milk and dairy products. Food not only increases in variety, but also is rich in content. People have spare capacity to hold sacrificial activities in festivals. At this time, miscellaneous vegetables, Tu Su wine and other holiday foods came out.
The ancient history of Japanese cuisine developed to Heian period, and the aristocratic forces flourished and social activities were frequent, which promoted the formation of Japanese cuisine. There is surplus food, which needs to be preserved. With the success of preservation, the variety of food naturally increased. There were more than 200 kinds of records at that time. However, due to the inconvenient transportation, the mutual absorption of advanced culture is hindered, and the food quality of nobles and civilians is far from each other.
In the Kamakura era, nobles went downhill and warriors rose. The samurai managed the manor, which promoted the development of planting and enriched the products. Japanese evolved from coarse rice to semi-polished rice. In order to improve our life, we began to pickle pickles. Not only eat well, but also try to preserve food. Then there was a war and it took a long time to preserve food. In order to enhance physical fitness, people began to look for medicinal food and use tea to keep fit.
During the Muromachi era, Zen Buddhism and tea were introduced into Japan from Chinese mainland, and hence the mainstream of Japanese Lai-Huaishilai was born. It is the product of tea culture, so it is called Huaishi. As Japanese food became more and more delicious, elites began to take food as gifts. In international exchanges, Japan has also absorbed the advantages of foreign countries. At that time, the form of eating around the square table in China was introduced to Japan, and the Japanese called it? Table dishes? . Nanman Tempura was introduced into Japan and settled in Japan.
Edo era is the era of Japanese cuisine from coarse to fine. During this period, it not only developed Japan's food culture since ancient times, but also japanized Chinese food and Naiman food according to Japan's situation. Banquet dishes appeared in the Edo period, which Japan called Huixilai. Many parties and banquets have promoted the development of Japanese food. Life has become rich, offering sacrifices to gods has become common, and many sacrificial foods have appeared. Japanese food is getting more and more delicious. 1657, the roadside restaurant came out.
The wise reform liberated the Japanese diet. The Japanese brought western food into their lives, and beef, bread and butter were put on the Japanese table. 1905, the Japanese discovered vitamins, and the number of nutritious foods increased. A colorful diet marks the improvement of culture and health. There are many kinds of Japanese cuisine, including the so-called three religions and nine streams. Every place has its own local flavor. Kanto cuisine and Kansai cuisine have different tastes. Kanto cuisine mainly refers to Beijing flavor, which is Tokyo cuisine. Japanese people are used to weighing again? Edo front? In Tokyo Bay in front of Edogawa, the seafood here is fresh and can be used to cook all kinds of delicious food. The popular Edo miscellaneous dishes are typical Kanto dishes. Guandong cooking is rich in flavor, sweet and delicious. In the Edo period, samurai were the main dishes, and they also showed samurai temperament, so people said that Kanto cuisine was a male dish. Kansai cuisine mainly refers to the representative dishes of Kyoto and Osaka. Because the water quality in Kyoto is particularly good, and it is a thousand-year-old capital with many temples, Lai cuisine has the characteristics of palaces and temples. The cooked dishes are delicious, including soup, tofu and vegetables.
Osaka cuisine is slightly different from Kyoto cuisine. Osaka is a gathering place for businessmen. Businessmen have to walk in front of the guests in the morning, so they are very busy in the morning and don't even have time to eat. In this living environment, a time-saving tea-soaked rice was born. Osaka's casserole dishes, such as udon noodles, are also very distinctive. All parts of Japan make full use of their own conditions to develop distinctive Japanese Lai, and are proud of it. The Japanese are impatient. Time was tight, so they made great efforts to develop convenient and simple food. This can be seen from the development of ancient cuisine.