Tag: Japanese history

Though Japan is widely known for its seafood, with per capita consumption at approximately 22kg in 2020, pork is, in fact, an extremely popular meat that plays a central role in the modern Japanese diet. Do the Japanese eat pork? Absolutely, and its widespread popularity is evidenced by the numerous regional specialties and beloved national dishes featuring it.

While brown rice is lauded in many Western countries for its nutritional benefits, historically and culturally, Japanese cuisine has favored polished white rice. This preference is not due to a lack of understanding of brown rice, but is deeply rooted in culinary tradition, taste, and a long-standing association with social status.

For centuries, the Japanese diet was primarily seafood and vegetable-based, influenced by Buddhist principles and the island nation's geography. Today, while seafood remains a staple, the modern Japanese diet has evolved, with meat consumption surpassing fish per capita since 2011.

Though meat consumption in Japanese households surpassed fresh fish for the first time only in 2007, the long-standing misconception that the Japanese historically never ate meat is not entirely accurate. This question arises from a centuries-long period when meat was taboo, driven by religious and pragmatic factors that dramatically shaped the nation's culinary landscape.

Historians note that for over 1,200 years, a strict ban on eating meat, influenced by Buddhism, prevented most Japanese people from consuming dairy, addressing a key reason why did the Japanese not drink milk. This deep-rooted cultural aversion was compounded by agricultural practices and biological factors that made dairy consumption impractical and unpleasant for the majority.

According to a 2016 study, the majority of Japanese consumers overwhelmingly prefer domestic white rice varieties for their daily meals. The preference for white rice over brown rice is rooted in centuries of cultural significance, shifting social perceptions, and specific culinary applications that have cemented its place as the bedrock of Japanese cuisine.