The history of dried vegetables in Japan

Japanese food culture boasts unique ingredients and cooking methods. Among these, dried vegetables have long been cherished as a uniquely Japanese preserved food. Dried vegetables, with their long shelf life, were particularly valued during times of war and disaster.

Here, we will explore the history of dried vegetables in Japan, focusing on events that led to their widespread adoption.

Nara Period - The Birth of Pickled and Dried Vegetables -

During the Nara period, pickled and dried vegetables came into existence. At that time, cultivation techniques for fresh vegetables were rudimentary, making long-lasting food items invaluable. Pickled and dried vegetables extended their shelf life through drying, helping to ensure food security.

Sengoku Period - As a Long-Lasting Emergency Food -

During the Sengoku period, wars and disasters were frequent, leading to severe food shortages. Daimyo (feudal lords) and samurai encouraged the production of dried vegetables to increase food self-sufficiency in their territories. Dried vegetables, with their long shelf life, were highly valued as emergency food. Root vegetables and mushrooms were primarily made into dried vegetables and consumed in stews and soups.

Edo Period - Widespread Adoption Among Commoners with the Development of Logistics -

In the Edo period, with the development of logistics and population growth, dried vegetables became widely adopted by commoners. Dried vegetables were used not only as emergency food and travel provisions but also as a means to preserve seasonal ingredients. During the Edo period, dishes such as stews and soups made with dried vegetables became common in ordinary households.

Meiji Period - Influence of Western Food Culture -

In the Meiji period, Western culture began to influence Japan, and Western-style food culture spread. This led to dried vegetables being temporarily overlooked. However, towards the end of the Meiji period, the demand for dried vegetables surged again due to improvements in the quality of domestic vegetables and the import of foreign vegetables. During this time, cooking methods using dried vegetables were also refined, leading to the creation of new dishes.

World War II - Dried Vegetables Valued During Food Shortages -

During World War II, as food shortages became severe, dried vegetables became highly valued. During the war, logistical restrictions made it difficult to obtain fresh vegetables, necessitating the use of dried vegetables. Dried vegetables were also used as rations for soldiers, leading to a rapid increase in their production. During this period, leafy vegetables such as cabbage and green onions were primarily produced as dried vegetables and consumed as a substitute for staple foods.

Post-War - From Stable Supply to Health Consciousness -

After the war, Japan achieved rapid economic growth and a stable food supply. Although the demand for dried vegetables decreased, they continued to be used as food for travelers and outdoor enthusiasts due to their high nutritional value, convenience, and ease of preparation.

Furthermore, with increasing health consciousness, the demand for dried vegetables is rising again. Today, dried vegetables are readily available in supermarkets and online and are used in a variety of dishes.

Dried Vegetables with a Long History

Japanese dried vegetables, with their long shelf life, have been valued during times of war and disaster, fulfilling their role as a deeply rooted preserved food for centuries. While the demand and usage of dried vegetables have changed with the times, their fundamental role has remained constant. Even today, dried vegetables are utilized as a convenient ingredient due to their high nutritional value and ease of preparation.

Japanese dried vegetables have a long history and are used not only as preserved food but also as travel provisions and healthy ingredients. It is expected that the demand for dried vegetables will continue to grow in the future. As preservation techniques and usage methods for dried vegetables evolve, we hope to see the emergence of new dishes made with dried vegetables.

References:

• Japan Society of Nutrition and Food Science https://www.jsnfs.or.jp/
• Uemura, Naomi. The History of Dried Foods and Dried Vegetables. Nosan Gyoson Bunka Kyokai, 2007.
• Food Science Society (Ed.). Vegetable Science. Asakura Shoten, 2009.
• Suzuki, Kenji. Dictionary of Dried Foods. Tokyodo Shuppan, 2010.
• "History of Agriculture and Food Industry" (Ministry of Agriculture, Forestry and Fisheries Website) https://www.maff.go.jp/j/pr/aff/1701/speaking-02.html