Edo Ryori-shu
- Year
- 1674
- Era
- 17th century
- Origin
- Japan · East Asia
- Language
- Japanese
- Category
- Japan
Edo Ryori-shu, an anonymous compilation issued in 1674, is among the earliest printed cookery collections of the Edo period, gathering recipes and culinary instructions reflecting the tastes of seventeenth-century townspeople and samurai households. Organised by ingredient and preparation, it documents soups, simmered dishes, and confections at a formative moment in Japanese gastronomy, when commercial publishing in Kyoto and Edo first made culinary knowledge widely accessible beyond professional kitchens.
Cooking from this book
Tai no Sashimi
Signature dishAmong the dishes that have come to emblemise this early Edo compendium is sliced sea bream served raw. Tai held an auspicious place at the Japanese table, prized for its pale firm flesh and celebratory associations, and its appearance here reflects the refined urban cookery taking shape in seventeenth century Edo. The book gathers preparations from a moment when townsfolk cuisine was beginning to consolidate the conventions that would define later Japanese gastronomy.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
