Roger OngFood culture during Japan’s Edo period (1603–1868) gives us significant insights into sustainability that we may take hints from, and they may be used against modern environmental challenges. A study of this era reveals origins of contemporary Japanese dietary practices, showing sophisticated understanding of food production, consumption, and distribution that moved seamlessly with the rhythms of nature.
There was strong emphasis on seasonality in Edo-period’s food culture. Without modern refrigeration, people naturally relied on local, seasonal produce, which we know today as “local production for local consumption.” This wasn’t seen as an eco-friendly lifestyle but simply as practical daily living. Reliance on local resources inherently minimised food miles and waste.
Another noteworthy aspect was the cultural value placed on first-harvest foods, such as the highly prized first bonito of the season. Beliefs around the health and longevity benefits of seasonal produce underpinned a sustainable mindset where food consumption closely followed natural cycles.
Edo-period culinary practices also demonstrated sophisticated knowledge and techniques designed to maximise food quality and minimise waste. Cookbooks from the time were filled with practical tips, including how best to grill fish depending on their habitat, reflecting deep knowledge and respect for ingredients.
Furthermore, Edo Japan had an advanced transportation network comprising maritime and overland routes, significantly enhancing food diversity and availability. This system allowed regional specialities and seasonal delicacies to circulate widely, providing early examples of culinary tourism and food branding, concepts still prevalent today.
Interestingly, fish played dual roles—not only as essential food items but also as critical agricultural fertilisers. Products such as dried sardines and herring served as nutrient-rich fertilisers, illustrating a sustainable agricultural cycle that utilised resources efficiently.
Understanding the Edo-period approach to food sustainability shows us valuable lessons for modern society. By revisiting these historical practices, contemporary communities can gain inspiration for building resilient and sustainable food systems in the face of today’s climate crisis.
