A Culinary Journey Down The Centuries
What composed ancient Japanese cuisine?
It’s a banquet of meats and vegetables: there’s wild deer and boar, mushrooms, sudachi lime, ginger, sansho pepper, myoga, nuts, pears, fish, and shellfish. It was during the Muromachi period (1392-1573) that “washoku” or traditional Japanese cuisine took shape, and was consolidated from the year 1573 to 1615, known as the Momoyama period. The washoku was influenced by several factors: the extravagant imperial court feasts; Daikyo Ryori, types of Kyoto cuisine developed over the ages; the Heian period (794–1185)the peak of Buddhism and Taoism; the vegetarian diet of the 13th century Buddhist monks; and tea cuisine.