Japanese Convenience Stores: A Cultural Re-evaluation
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この記事の目次
Introduction — Why Is Japan Called a Nation of Fish?
Japan is an island nation surrounded by the sea on all sides and has been blessed with abundant seafood since ancient times. The waters around Japan, where the Kuroshio and Oyashio currents meet, are known as some of the world’s richest fishing grounds. In addition, clear rivers and lakes flowing from the mountains have nurtured freshwater fish, further supporting the diet of the people.
As a result, Japanese people came to eat a wide variety of fish in their daily lives, and fish consumption grew to be more than just a means of nutrition. It became a symbol of Japanese history, aesthetics, and harmony with nature. Even from a global perspective, it is rare for a country to consume such a diverse range of fish, making this a uniquely Japanese food culture that continues to draw attention.
The History of Fish Consumption in Japan
Jōmon Period (c. 14,000 BCE – 300 BCE): Hunting, Gathering, and the Use of Seafood
The history of fish consumption in Japan dates back more than 10,000 years to the Jōmon Period (c. 14,000 BCE – 300 BCE). Large quantities of shells and fish bones have been unearthed from shell middens across Japan, showing that the Jōmon people regularly ate seafood. Archaeological finds such as fishing hooks and nets also indicate that fishing techniques were already well developed at that time.
Introduction of Buddhism and the Restriction of Meat Consumption
When Buddhism was introduced in the 6th century CE, customs of avoiding the meat of four-legged animals became stronger. Under the ritsuryō legal system, prohibitions on meat consumption were repeatedly issued, and fish and birds became the main sources of protein instead. This religious background further reinforced Japan’s fish-eating culture. Fish was not merely a substitute for meat, but through inventive cooking methods it became something to be enjoyed in diverse ways.
Edo Period (1603–1868 CE): Flourishing in Popular Culture
In the Edo Period (1603–1868 CE), as the population of cities grew, fish consumption developed greatly as part of popular culture. Edomae sushi, which combined fresh fish with vinegared rice, became widely popular as an innovative dish and established itself as a kind of fast food easily enjoyed at food stalls. Tempura and eel dishes also became favorites among the common people of Edo, and the styles of fish cuisine that were established during this time continue to the present day.
Why Do Japanese People Eat Such a Wide Variety of Fish?
Abundant Fishing Grounds and the Blessings of the Four Seasons
Japan is located in waters where the Kuroshio Current (a warm ocean current) and the Oyashio Current (a cold ocean current) converge, yielding hundreds of species of fish ranging from migratory to deep-sea varieties. Because the four seasons are so distinct, a culture developed in which different fish are enjoyed according to the time of year—for example, bonito in spring, Pacific saury in autumn, and yellowtail in winter. The sense of savoring fish in their seasonal peak, or shun, has become deeply rooted in the Japanese dining experience.
Wisdom of Preservation and Processing
Because fish spoils easily, the Japanese developed preservation techniques from an early stage. Methods such as salting, drying, smoking, and fermenting were not only ways to store fish but also means of creating new layers of flavor. Fermented foods such as funazushi, shiokara, and heshiko are representative examples of this tradition.
Religion and Aesthetic Sensibility
Against the backdrop of a history of meat restrictions, fish became the centerpiece of Japanese food culture. Within this context, the core aesthetic of Japanese cuisine—valuing the natural qualities of ingredients—took shape, leading to the idea of savoring each type of fish with the most suitable cooking method. This is why it is often said that Japanese people eat more than 100 different kinds of fish.
Distinctive Ways of Eating Fish in Japan
Eating Fish Raw
Sashimi and sushi are Japan’s most representative fish dishes. Eating fish without cooking requires exceptional freshness, made possible by Japan’s geographical conditions and distribution systems. Raw consumption is the most direct way to enjoy the flavor and texture of fish, and it symbolizes the refined sensitivity of the Japanese palate.
Grilled Fish
The simplest and most common way of preparing fish is grilling. Salt-grilled Pacific saury and teriyaki yellowtail are classic examples, while lightly searing dried fish to concentrate its flavor is also popular. The charred aroma from direct grilling enhances the natural taste of the fish.
Simmered Fish
“Nizakana,” or simmered fish seasoned with soy sauce, sugar, and sake, is a staple of home cooking. Dishes such as mackerel simmered in miso or flounder simmered in soy-based broth are cherished as nostalgic flavors for many Japanese people. Simmering softens the bones, allowing calcium to be consumed as well, adding nutritional benefits.
Fried Fish
Tempura, which spread among the common people in the Edo Period (1603–1868 CE), features white fish, conger eel, and other seafood coated in batter and enjoyed for their crisp texture. Small fish are also often deep-fried whole, allowing the bones to be eaten as well, making them a highly nutritious dish.
The Culture of Dashi (Japanese Soup Stock)
At the foundation of Japanese cuisine lies dashi. The umami extracted from combining katsuobushi (dried bonito flakes), niboshi (dried sardines), and kombu (kelp) represents a food culture that is rare even on a global scale. By drawing umami from fish and seaweed instead of meat, Japanese cooking achieves flavors that are both light and profoundly deep.
Differences Compared to Other Countries
In Japan, people commonly eat more than 100 different kinds of fish, while in Europe and North America the variety is often limited to around 20 to 30. This difference is largely due to geographical conditions, distribution limitations, and religious backgrounds. In many Western countries, fish was traditionally treated as a substitute for meat or as preserved food, and unlike in Japan, a culture of enjoying fish with diverse cooking methods according to each species did not develop.
Of course, cultures that preserve or season fish—such as stockfish in Northern Europe, anchovies in the Mediterranean, and fish sauce in Southeast Asia—exist around the world. However, very few countries have elevated umami into the very foundation of their cuisine in the form of dashi, as Japan has. This is where the unique character of Japanese fish culture truly stands out.
Contemporary Fish Culture
In modern Japan, fish consumption has been declining compared to the past. With the spread of meat-based diets and changes in lifestyle, opportunities to eat fish have decreased, especially among the younger generation. At the same time, however, Japanese cuisine—most notably sushi—has spread worldwide, and Japan’s unique culture of eating raw fish is now highly valued on a global scale.
In response to declining fish catches and environmental concerns, advances in aquaculture technology and efforts toward sustainable fisheries are also underway. Today, Japan’s fish culture is in the process of being passed on to the next generation in new and evolving forms.
Conclusion — Life in Japan Alongside Fish
Japan’s fish culture began with the shell middens of the Jōmon Period (c. 14,000 BCE – 300 BCE), was shaped by the meat restrictions of Buddhism, and flourished in the popular culture of the Edo Period (1603–1868 CE), continuing into the present day. Its defining features are the practice of savoring different types of fish according to their qualities and an aesthetic sensibility that values bringing out the natural essence of the ingredients.
The culture of eating raw fish, exemplified by sashimi and sushi, and the culture of umami, symbolized by dashi, have developed in uniquely unparalleled ways in Japan. For the Japanese, fish is not merely a food ingredient but a reflection of their history, religion, view of nature, and aesthetic sensibility.
When you next visit Japan, be sure to see it as a “nation of fish” and savor seasonal varieties and regional dishes. With just one bite, you will experience the profound depth of Japanese culture.
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