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Consumption of seafood started along with cooking method such as boiling and simmering 14500 BCE Jomon Period

Jomon Period

Yayoi Period

Yayoi Period Rice becomes staple food in Ja- pan, and the culture of having side dishes developed. One of the earliest famous side dishes, natto (fermented beans) was introduced. ca. 300BC - 300AD

Asuka/Nara Period Emperor Tenmu announced the prohibi- tion of consuming meat Restriction of consuming meat led to the development of Japanese Cuisine which shifted the focus on healthy longevity in their food culture. 538 - 794

Asuka/Nara Period

Development of aristocratic culture in japan Heian Period 794 - 1185

Heian Period

Kamakura Period

Meat prohibition law continues Kamakura Period 1185 - 1333

Development of Japanese style banquet The rule of placing odd numbers of plates on table developed, which later shaped the finalized style of Japanese ritual dishes. Muromachi/Sengoku/Azuchi-momoyama Period 1333 - 1573 1467 - 1568 1568 - 1600

Muromachi/Sengoku/Azuchi-momoyama Period

Edo Period The habit of eating three meals per day established 1600 - 1867

Edo Period

Taisei/Showa/Meiji Period

Taisei/Showa/Meiji Period Abolition of the meat consumption law Instant foods and convenient stores began to appear Introduction of western foods Close to food cultures in Japan now