From Hunting to Shojin Cooking: Food in Japan Before Buddhism

Let’s delve into the fascinating world of food in Japan before the arrival of Buddhism . Before this teaching was established in the country, the Japanese diet and gastronomy were very different from what we know today.

More than 2,000 years ago, the ancient inhabitants of Japan based their diet on what nature provided. The main source of food was hunting, fishing, and the gathering of wild fruits, berries, roots, and vegetables . Farm products were scarce, and the cuisine focused on natural and seasonal ingredients.

Rice was not yet a staple, and instead millet and other grains were the staple of the diet. Culinary techniques focused on roasting, boiling, and steaming. The ancient Japanese also fermented foods to preserve them, such as fish and pickled vegetables.

Hunting of animals such as deer, wild boar, and game birds was an important part of the diet. The Japanese also fished in the rivers and on the coast, obtaining a variety of fresh fish and shellfish. Meat and fish were cooked on the grill or in simple stews, often seasoned with local herbs and spices.

The Japanese relationship with nature and food was also reflected in their worship of Shinto gods. The gods were believed to inhabit the elements of nature, and this influenced the way food was gathered, prepared, and offered in rituals.

With the advent of Buddhism in the 6th century, there was a significant change in the Japanese diet. Buddhism prohibited the consumption of meat and fish, which led to an increase in the consumption of vegetarian foods. Rice also gained importance as a staple food and a symbol of prosperity.

Buddhism introduced the practice of shojin cooking, a form of vegetarian cooking used by monks in temples. This cuisine was based on the idea of ​​respect for all living things and used natural and simple ingredients to create tasty and nutritious dishes.

Despite the changes introduced by Buddhism, many of the ancient culinary traditions endured in Japanese culture and were fused with new practices. Japanese cuisine continued to evolve over the centuries, integrating influences from other cultures and regions, while maintaining its deep respect for natural ingredients and harmony with nature.

Today, food in Japan remains a manifestation of the country’s rich history and culture. Traditional and regional dishes, as well as creativity in modern cooking, reflect the diversity and continued appreciation of food in Japanese society. Exploring Japanese food through time allows us to appreciate how ingredients and cooking techniques have been an integral part of the Japanese identity since ancient times.