Japan’s unknown indigenous cuisine

Umami is the bedrock of Japanese cuisine with the shining example being the liberal usage of dashi, a broth made from kombu seaweed and katsuobushi. The consumption of kombu can be traced to the indigenous Ainu population of Japan, who have consumed kombu liberally due to its affinity for the cold waters of Hokkaido. Despite their significant culinary contribution, the Ainu population has been heavily ostracised, along with other minority groups such as the Zainichi Koreans due to Japan's stance of homogeneity. We can draw parallels to these events all across the world, and despite a focus on the negative implications of colonialism in the west, similar events also ground much of modern civilisation in the east. Those interested in the topic should explore the history of Okinawa as well.

Jeff