Synopsis

Japanese cuisine boasts a remarkable array of meat dishes, from the exquisite tenderness of wagyu beef to the simple pleasure of chicken skewers. Yet, these celebrated culinary traditions are relatively recent; for over a millennium, meat consumption was forbidden in Japan. This episode of Japanology Plus explores this fascinating history, with a focus on meat. Professor Nobuo Harada of Kokushikan University elucidates the story of meat-eating in Japan. And in Plus One, Matt Alt investigates the