The modern term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku, 和食) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food (旬, shun), quality of ingredients and presentation.

Ancient era - Heian period

Following the Jōmon period, Japanese society shifted from semi-sedentary hunter-gatherer lifestyle to an agricultural society. This was the period in which rice cultivation began, having been introduced by China. Short-grain rice has been the only type of rice grown in Japan, which contrasts with the long-grain rice grown in other Asian regions. Rice was commonly boiled plain and called gohan or meshi, and, as cooked rice has since always been the preferred staple of the meal, the terms are used as synonyms for the word "meal." Peasants often mixed millet with rice, especially in mountainous regions where rice did not proliferate.

During the Kofun period, Chinese culture was introduced into Japan from the Korean Peninsula. As such, Buddhism became a large influence on Japanese culture. After the 6th century, Japan directly pursued the imitation of Chinese culture under the Tang dynasty. It was this influence that marked the taboos on the consumption of meat in Japan. In 675 A.D., Emperor Temmu decreed a prohibition on the consumption of cattle, horses, dogs, monkeys, and chickens during the 4th-9th months of the year; to break the law would mean a death sentence. Monkey was eaten prior to this time, but was eaten more in a ritualistic style for medicinal purposes. Chickens were often domesticated as pets, while cattle and horses were rare and treated as such. A cow or horse would be ritually sacrificed on the first day of rice paddy cultivation, a ritual introduced from China. Emperor Temmu's decree, however, did not ban the consumption of deer or wild boar, which were important to the Japanese diet at that time.

The 8th century saw many additional decrees made by emperors and empresses on the ban of killing of any animals. In 752 A.D., Empress Kōken decreed a ban even on fishing, but made a promise that adequate rice would be given to fishermen whose livelihood would have otherwise been destroyed. In 927 A.D., regulations were enacted that stated that any government official or member of nobility that ate meat was deemed unclean for three days and could not participate in Shinto observances at the imperial court.