By Emi Kazuko and Yasuko Fukuoka
Published 2024
The closure of the country to outside contact for 260 years from the early 17th century gave washoku (Japanese food) an opportunity to establish its own unique identity. Tokyo became the capital due to the presence of the shogun, but Kyoto remained the cultural centre, where aristocratic and temple kaiseki cooking further developed with the introduction of new seasonings such as shoyu (soy sauce) and sugar.
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