Ryori Monogatari
- Year
- 1643
- Era
- 17th century
- Origin
- Japan · East Asia
- Language
- Japanese
- Category
- Japan
Ryori Monogatari, issued anonymously in 1643, is widely regarded as the earliest printed Japanese cookbook and a foundational document of Edo-period culinary literature. Organized by ingredient and preparation, it surveys soups, simmered and grilled dishes, sashimi, and confections drawn from the samurai and temple kitchens of its day. Its appearance in print marked the transition of Japanese cookery from secret household manuscript traditions into a publicly circulating textual genre.
Cooking from this book
Namasu
Signature dishA signature presence in Ryori Monogatari is namasu, the classic preparation of finely cut raw fish or shellfish dressed with vinegar, often combined with shredded vegetables such as daikon. As the earliest printed Japanese cookbook, this 1643 volume offers an invaluable window onto early Edo period kitchen practice, and its treatment of namasu reflects the dish's long-standing role at the heart of formal Japanese dining, bridging older banquet traditions with the cuisine that would follow.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
