The Evolution of Japanese Cuisine

Discover the fascinating philosophy of Japanese cuisine – in all its depth, history, and diversity!

Immerse yourself in the unique culinary journey "The Evolution of Japanese Cuisine – From the Imperial Court to Street Food – Japan's Culinary Philosophy," a comprehensive reference work on the development of Japanese culinary culture from early imperial banquets to modern street food on the bustling streets of Tokyo and Osaka.

This exceptional book by renowned author Hermann Candahashi combines popular scientific analysis, cultural depth, and gripping storytelling in a fascinating blend that will delight history buffs, culinary enthusiasts, Japan fans, and specialist readers alike. From the influences of Zen Buddhism to the disciplined culinary culture of the samurai to the Western influences of the Meiji period – here you will learn how taste, philosophy, and aesthetics have evolved in Japan over the centuries.

What makes this book special:

- A unique look at the historical roots of Japanese cuisine
- In-depth information on regional specialties from Hokkaido to Okinawa
- Exciting insights into the significance of shojin ryori, kaiseki, and sushi
- Presented in an understandable way for laypeople, yet in-depth for experts
- Ideal for gourmets, Japanologists, travelers, food bloggers, and professional chefs

Learn why Japanese cuisine is among the most renowned in the world today – and how deep-rooted traditions, religious influences, regional peculiarities, and historical upheavals continue to shape it today.

A must-read for anyone who wants to know: What makes Japanese cuisine so unique – and what can we learn from it?

With the help of this multifaceted work, enter a world full of enjoyment, knowledge, and cultural depth – for your library, your kitchen, or your next adventure in Japan!