There are so-called ancient times (before Nara era), heian period, Kamakura era, Muromachi era, Anshi era, Taoshan era, Edo era and modern times after Meiji. However, there are some differences in food culture in each era.

The difference lies in the evolution of cookware and the acquisition of ingredients.

1, ancient times (before Nara era):

Because of the discovery of Beizhong, Wensheng and Yayoi pottery, it is known that the food culture of ancient Japanese since 2000 years ago is: raw food and the same ingredients are cooked, roasted and boiled in utensils; The main ingredients are grains, fish and shellfish, seaweed, vegetables, birds and animals.

Among them, there are many kinds, but due to the principles and policies after the spread of Buddhism to the east, some birds and animals are inedible; The previous vegetables, seafood and other ingredients have not changed much since the Heian period.

2. In peacetime:

In this era, frequent communication with (China) has led to the addition of various new technologies in ancient food cooking methods, and the basic meal shapes and foods needed for catering (which attaches importance to service mentality) and mid-year activities (important festivals and customs) have also been determined, which has become the basis of Japanese cuisine.

In this era, flour is used to make Chinese snacks such as steamed bread and pancakes. Sesame is used to extract oil and to process fried food and other foods. In addition, Puan (pickled food), Puao (Japanese fish sauce food) and other foods also laid the production foundation of this era.

3, kamakura era:

In this era, because the public office in Heian period has been replaced by samurai, and the basic principle of cooking is "quality and strength", the content of cooking has become solid and simple.

At the same time, the doctrine of eating three meals in wartime came into being.

In addition, "general tea ceremony cuisine" and "intensive cuisine" (vegetarian diet) introduced from Buddhism also rose at this time.

Due to the prevalence of Buddhism in this era, the idea of releasing animals without killing them came into being, and the ingredients used were mostly vegetables, seaweed, plant-processed dry food and other items.

Another China-style dish imported from China during the Edo period is called Pu 'er tea.

In addition, the unique Chinese cuisine in Nagasaki is called Zhuofu Cuisine.

4, muromachi era:

In this era, the shogunate was located in Muromachi, Kyoto, and the male form was revived again. Cooking is more skillful both in conditioning and in the use of materials. While paying attention to warrior etiquette, it also produced various forms and schools.

In addition, in this era, "local cuisine" is defined as formal catering (entertainment cuisine).

This cooking style and practice has also become the basic model of Shihuai and Huizhou cuisine.

5, Antu, Taoshan era:

In this era, in the era of samurai, there is both luxury and simple tea ceremony culture.

With the completion of tea ceremony and the establishment of "Shi Huai", "Nanman Cuisine" was introduced and Japanese cuisine developed.

"Shi Huai" is actually a dish served on a tea mat when drinking tea.

"Shi Huai" means that meditators practice in winter, but they have to endure the cold in winter and the hunger and pain on an empty stomach, so they hold Shi Wen in their arms and call it "Shi Huai" or "medicine stone".

Zen family is also called midnight snack.

"Shihuai cuisine" and "banquet cuisine" are quite different in essence.

The former is a simple dish made for tasting "tea"; The latter is a dish for wine tasting.

6, edo period:

This era is the era when warriors are in power, and the development of food is greatly influenced by the culture and habits of literati, farmers and businessmen in society.

But in this era, all kinds of cuisine have been re-integrated and developed into the era of Japanese cuisine.

7. After Meiji:

In this era, due to the westernization, civilization and the rapid entry of western food in the Meiji Restoration, the Japanese diet life has undergone tremendous changes and influences; Therefore, it has evolved into a personal taste tendency that emphasizes freedom. The exchange of different cultures has produced the advantages and disadvantages of the fluidity and variability of Japanese cuisine.