Historical Origin
Broadly speaking, the historical origin of Japanese regional specialities can be categorized into four types:
- Traditional - Food originating from local ingredients before the days of refrigeration
- Late 19th Century and early 20th Century - The influx of foreign culture in the wake of the 1886 Meiji Restoration and the end of national seclusion led to waves of new dishes being invented throughout Japan using new ingredients and cooking methods.
- In the aftermath of the Second World War - Food shortages led to new dishes being devised from existing ingredients, many by returning soldiers bringing back recipes from abroad.
- Modern - Modern chefs inventing new dishes which become popular locally, as well as dishes artificially proclaimed to be regional specialties by local businesses and tourist boards.
Read more about this topic: Japanese Regional Cuisine
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