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| Introduction--The Historical Framework | |
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| The Dietary History of Japan | |
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| The Prehistoric Era | |
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| The Paleolithic Age | |
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| The Advent of Earthenware | |
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| Jomon Society and Dietary Culture | |
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| Establishment of a Rice-Growing Society | |
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| A Crop Held in Special Regard | |
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| Dissemination and Development of Rice | |
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| Rice Cooking | |
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| Sake Brewing | |
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| Fermented Fish and Flavourings | |
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| The Formative Period of Japanese Dietary Culture | |
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| Historical Setting | |
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| The Taboo on Meat Eating | |
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| The Lack of Dairy Industry | |
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| Annual Observances and Rites of Passage | |
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| Place Settings and Table Settings | |
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| Cooking and Banquet Styles | |
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| The Role of the Monasteries | |
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| The Popularization of Noodles | |
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| The Age of Change | |
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| Historical Setting | |
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| The Diffusion of Tea | |
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| The Impact of the 'Southern Barbarians' | |
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| Formation of a New Style | |
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| Change in the Frequency of Meals | |
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| The Maturing of Traditional Japanese Cuisine | |
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| Historical Setting | |
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| City and Country | |
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| The Spread of Soy Sauce | |
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| The Emergence of the Restaurant | |
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| Snack Shops | |
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| Books on Cooking and Restaurants | |
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| The Ainu | |
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| The Ryukyu Islanders | |
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| Changes in the Modern Age | |
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| Historical Setting | |
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| The Resumption of Meat Eating | |
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| Milk and Dairy Products | |
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| Entry of Foreign Foods | |
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| Zenith and Nadir | |
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| New Meal Patterns | |
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| Integration of Foreign Foods--A Model | |
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| The Dietary Culture of the Japanese | |
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| At the Table | |
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| Gohan--Framework of the Meal | |
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| The Rise of the Table | |
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| The Tabletop as Landscape | |
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| Chopsticks and Table Manners | |
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| Etiquette--As You Like It | |
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| In the Kitchen | |
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| The Secularization of Fire and Water | |
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| From Wood Fire to Electric Rice Cooker | |
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| The Knife--A Sword for the Kitchen | |
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| Restaurants--The Public Kitchen | |
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| On the Menu | |
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| Soup and Umami Flavouring | |
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| Sashimi--Cuisine That Isn't Cooked | |
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| Sushi--From Preserved Food to Fast Food | |
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| Sukiyaki and Nabemono | |
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| Tofu and Natto--Meat for Vegetarians | |
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| Vegetarian Temple Food | |
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| Tempura and Oil | |
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| Noodles and Regional Tastes | |
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| Pickled and Preserved Seafood | |
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| Mochi, Confectionery and Tea | |
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| The Dynamics of Sake and Tea | |
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| References | |