Food from Demon Slayer: Japanese Dishes of the Taisho Era

Food from Demon Slayer: Japanese Dishes of the Taisho Era

Demon Slayer immerses us in Taisho-era Japan (1912–1926) — a time when traditional cuisine was beginning to blend with the first Western influences. Nezuko in her box, Tanjiro with his charcoal, and simple peasant food as the foundation of survival.

History and origin

Japan's Taisho era was a transitional period between isolationism and modernisation. The Kamado peasant family most likely ate rice, takuan pickled radish, miso soup, fish and occasionally meat when resources allowed.

Key ingredients

Recreate the Kamado family table: white rice, takuan (pickled daikon), simple miso soup with tofu and wakame, baked salted fish (shiozake) and pickled plum umeboshi.

How to cook at home

Takuan at home can be made quickly: slice daikon, pour over a marinade of rice vinegar, sugar and turmeric and leave in the fridge for 2 hours. The colour and crunch match the real thing.

Try this recipe at home — it's much easier than it looks and will make you feel part of your favourite universe.