Ancient Japanese Culinary Traditions Outlasted the Rice Revolution

New research reveals that the introduction of rice farming to Japan 3,000 years ago, while transformative, didn't immediately overhaul Japanese cuisine. Despite the simultaneous arrival of millet, a staple in Korean cooking, analysis of pottery residues and plant remains shows it failed to gain traction in Japanese diets. Fish remained a primary food source, highlighting the resilience of culinary traditions in the face of significant technological shifts. This suggests that cultural practices can persist even with major agricultural changes.