Gastronomic Migrations

The cuisines of many nations would not be what they are today, but for various ingredients that have circumnavigated the globe over the last millennium. Tofu is an important part of traditional Japanese cuisine. They learnt the technique for producing Tofu from the Chinese. People from Korea and China passed on ingredients and food preparation techniques to the Japanese. In 1782, a cook book featuring 100 Tofu recipes was released in Japan. It was so popular that the second volume containing 138 recipes was released the very next year.

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