This article discusses the history of cuisine in Japan, focusing on what was eaten before rice became a staple food. It explores the diets of the Jomon people, who were believed to be the first inhabitants of Japan and ate a variety of wild game and plants. The Yayoi period saw an agricultural transition with rice becoming an important crop, alongside other foods such as millet, wheat and soybeans. Rice eventually became widely cultivated throughout Japan as a staple food source due to its high caloric content and ability to store well over long periods without spoiling. Other foods consumed during pre-rice times included fish, seaweed, tofu, beans and vegetables. Cooking techniques used included boiling or steaming over open fires or hot stones placed directly into hearths or pits dug into the ground near homes. Rice has been an integral part of Japanese culture ever since its introduction during the Yayoi period and its impact can still be seen today on both modern day Japanese cuisine and culture alike.