The Japan Timesのインスタグラム(thejapantimes) - 12月6日 18時12分

A study group was formed by Takayuki Mifune, a leading figure in the rather niche field of reproducing — in minute detail — ancient Japanese meals from 1,300 years ago based on surviving evidence.

A professor at Tokyo Healthcare University, Mifune and his fellow researchers gathered one day at his school’s laboratory to re-create "katsuo irori" — bonito broth boiled down into a preservable seasoning that was used during the Nara Period (710-94).

It’s a tedious process, involving countless trials as they try to remain as faithful as possible to descriptions in old books and records, as well as using tools that are as similar as possible to the earthenware and other utensils excavated from archaeological sites.

To understand Japanese food, Mifune says, is to understand the wisdom and history of the island nation’s inhabitants. Click on the link in our bio to read more about his quest to re-create what the Japanese ate 1,300 years ago.

📸: Johan Brooks

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