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The Impact of Isolation

Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

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.

All regions, which were ruled by lords, started to industrialize, and became fiercely competitive, producing and trading their own local specialities. Tokyo, as well as Osaka, near Kyoto, became a centre where all foods and different cooking techniques converged. The regional lords were required to visit Tokyo in turn, bringing their local produce with them. This constant arrival of new ingredients and various cooking methods from all regions contributed to the rich character of Japanese cuisine we see today.

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