Join renowned rice researcher Dr. Yo-Ichiro Sato for a fascinating exploration of how rice has shaped Japan’s landscape, society, and food traditions for more than 3,000 years.
As the foundation of washoku (traditional Japanese cuisine), rice is far more than a simple staple food. This webinar illuminates the history of wet-rice cultivation in Japan, the satoyama tradition of living in harmony with nature, and the principle of shindōfuji (“body and soil as one”), which emphasizes the deep connection between people and their local environment.
For centuries, Japanese society struggled with rice scarcity, reshaping the landscape through water management, flood control, and agricultural innovation to meet the needs of what has been called a “rice-yearning people.” Dr. Sato reveals how Japan’s environment, often described as naturally suited to rice cultivation, was in fact carefully engineered through generations of human ingenuity, supported by high levels of literacy, technical knowledge, and community cooperation.
The presentation also traces the evolution of rice cultivation and breeding in modern Japan. Today, more than 300 commercial rice varieties are grown across the country, though many can be traced back to a surprisingly small number of foundational varieties.
Dr. Sato examines contemporary challenges facing rice cultivation, including declining rice farming, aging rural populations, and the difficulty of attracting younger generations to agriculture. These changes have implications not only for rural communities and landscapes but also for Japan’s food culture, where rice is the essential ingredient in countless foods, from mochi (rice cakes) and senbei (rice crackers) to sake and vinegar, that form the foundation of washoku and contribute to its remarkable diversity.
About the Speaker
Yo-Ichiro Sato
Born in Wakayama Prefecture, Yo-Ichiro Sato graduated from the Faculty/Graduate School of Agriculture at Kyoto University and holds a Ph.D. in Agriculture. Dr. Sato is recognized as a Person of Cultural Merit in Kyoto and founded the Society of Japanese Food Studies, serving as its first president.
At the beginning of his academic career, Dr. Sato researched the origins and genetic diversification of rice through a …
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combination of genetics, archaeology, and fieldwork. His work later expanded to the origins of agriculture and its historical relationship with the global environment. Extensive on-site research throughout Asia deepened his interest in rice-based food cultures, leading him in recent years to focus on this area.
Dr. Sato’s major publications include Let’s Know and Eat Rice from Around the World (Iwanami Junior Shinsho), Food History of Humanity: Hunting, Gathering, Farming, and Nomadic Life in Eurasia, A History of Rice in Japan: From the Introduction of Rice Cultivation and Military Supplies to Washoku Culture (both Chuko Shinsho), and A Cultural History of Washoku (Heibonsha Shinsho), among many others.
Related Exhibition
WASHOKU | Nature and Culture in Japanese Cuisine
Recognized by UNESCO as an Intangible Cultural Heritage, washoku is far more than simply “Japanese food.” Rooted in a deep respect for nature and the rhythms of the seasons, it reflects centuries of craftsmanship, ingenuity, and cultural tradition shaped by the unique environment of the Japanese archipelago. Built upon the foundational pillars of rice and fish, washoku embodies nourishment and a philosophy of balance, harmony, and connection between people and the natural world.
WASHOKU | Nature and Culture in Japanese Cuisine invites visitors on an immersive journey through the history, artistry, and enduring significance of Japan’s celebrated culinary heritage. Across four thematic sections, the exhibition explores the ingredients, techniques, traditions, and ideas that define washoku through natural specimens, intricate food models, multimedia installations, and interactive experiences. Together, these elements reveal how Japanese cuisine expresses the values, environment, and spirit of Japan itself.
Dates
Fri. May 22 – Sun. October 18, 2026
Hours
Mon. – Fri. | 11:00 AM – 7:00 PM
Sat. – Sun. | 11:00 AM – 8:00 PM
Location
Fee
Free
