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- "Japanese cuisine: Japanese nature and people's wisdom" -

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The keyword is "diversity." A close-up look at the ingredients cultivated in the archipelago!

Water is the basis of food, along with mushrooms, wild plants, vegetables, seaweed, and seafood. This program will introduce the rich ingredients that the Japanese archipelago, home to one of the world's greatest biodiversity, has to offer, as well as the fermentation techniques and dashi soup stocks that have been created through the country's tireless pursuit of food, from a scientific perspective.

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Trace the evolution of Japanese cuisine!

Ever since people began living in the Japanese archipelago, a uniquely Japanese food culture has been formed while being influenced by the natural and social environment. We will unravel the history of washoku, which has developed from the Jomon period to the present day through people's wisdom, hospitality, and exchange with the world.

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What do you think? "My Japanese Cuisine"

Are ramen, curry, omurice, etc. Japanese food? The definition of "Japanese food" changes depending on the era and region. Based on the results of the survey "Is this Japanese food?", we will think again about what Japanese food is and ask visitors to think about it together.

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Kumamoto × Japanese cuisine

We are planning a number of content and events that are exclusive to the Kumamoto venue. Please look out for original content such as contemporary art pieces that consider the rapidly changing modern world through food, related events focusing on the food of Kyushu and Kumamoto, and the viewing support tool "AtoMiru."

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1st photo: Japanese food exhibition logo

2nd photo: Cherry blossom viewing bento from the Edo period, Kita-ku Asukayama Museum collection (Tokyo venue)

3rd photo: Etsuko Ichihara "Future SUSHI" 2022 (part) Photo: Masashi Kuroba

4th photo: A replica of the main meal that Oda Nobunaga served to Tokugawa Ieyasu, supervised by Okumura Hideo, owned by Miketsukuni Wakasa Obama Food Culture Museum

5th photo: Seafood display (Aichi venue)

6th photo: Replica of various local radishes, National Museum of Nature and Science (Tokyo venue)

7th photo: Seaweed display (Tokyo venue)

8th photo: Restaurant rankings from the late Edo period, Oe Bunko Library, Tokyo Kasei Gakuin University

9th photo: Reproduction of a food stall from the Edo period (Tokyo venue)

10th photo: Replica of Bakamatsutake mushroom, National Museum of Nature and Science

A replica of the Matsutake mushroom from the National Museum of Nature and Science

Replica of various local radishes, National Museum of Nature and Science (Tokyo venue)

Seafood display (Aichi venue)

Seaweed display (Tokyo venue)

Microscopic image of Aspergillus oryzae

A replica of the main meal that Oda Nobunaga served to Tokugawa Ieyasu, supervised by Okumura Hideo, owned by Miketsukuni Wakasa Obama Food Culture Museum

Recreating a food stall from the Edo period (Tokyo venue)

Restaurant Rankings, Late Edo Period, Oe Bunko Collection, Tokyo Kasei Gakuin University Library

Cherry blossom viewing bento from the Edo period, Kita-ku Asukayama Museum (Tokyo venue)

Etsuko Ichihara "Future SUSHI" 2022 (detail) Photo: Masashi Kuroba